Kimchi Fried Ricewith Hot Pepper Tuna

Heat oil in a wok over high heat until it begins to smoke, then add the minced garlic and the white parts of the sliced scallion; stir‑fry for about 15 seconds.

Add the chopped kimchi and stir‑fry for 3 minutes, allowing it to darken and become aromatic.

Stir in the gochujang, soy sauce, sugar, and kimchi brine; cook for 30 seconds to combine the flavors.

Add the cooked rice, breaking up any clumps, spread it out in the wok to let the bottom crisp, and stir‑fry until the rice is heated through.

Drain the canned tuna briefly, flake it into the rice, and gently fold for about 45 seconds until evenly distributed.

Set the fried rice aside, then fry the egg sunny‑side up in the same wok for about 2 minutes until the whites are set but the yolk remains runny.

Remove the wok from the heat, top the rice with the fried egg, garnish with roasted seaweed flakes and the green parts of the scallion, and drizzle with toasted sesame oil.