Chop the aged kimchi into small pieces. If using fresh kimchi, add 2 tbsp vinegar for tanginess.

Slice the green onion thinly.

Heat a pan with cooking oil and stir-fry the canned tuna.

Add 1 tbsp minced garlic to the tuna to reduce any fishy smell.

Add the sliced green onion and continue stir-frying.

Add the chopped kimchi and stir-fry together.

Add 2-3 tbsp chili powder for color and spice.

Add 1/3 tbsp sugar for a hint of sweetness.

Push the mixture to one side of the pan and add 2-3 tbsp soy sauce to the empty space. Let it sizzle before mixing.

Add the cooked rice and mix well with the other ingredients.

Turn the heat back on and stir-fry briefly to combine flavors.