Wash the kimchi thoroughly in water.

Squeeze the water out of the washed kimchi.

Season the kimchi with a pinch of sugar and 1 tbsp sesame oil, mixing well.

Drain the oil from the canned tuna for a cleaner taste.

Mix the drained tuna with 2 tbsp mayonnaise, a pinch of black pepper, and 1 tbsp chopped chili pepper.

Season 1.5 cups of cooked rice with a pinch of salt, 1 tbsp sesame oil, and 1 tbsp sesame seeds.

Trim the tough parts of the seasoned kimchi.

Spread the kimchi flat and evenly layer the seasoned rice on top.

Place perilla leaves and the tuna mixture on top of the rice.

Roll the perilla leaves first, then roll the kimchi tightly around them.