STEP 1/8
Remove the oil from the canned tuna (1/2 cans), wash the ripe kimchi clean, and chop it finely.
STEP 2/8
Mix all the spices and prepare in advance.
STEP 3/8
Grease the pan slightly and stir-fry tuna and ripe kimchi over high heat.
STEP 4/8
Add 2/3 bowls of rice and stir-fry it. Rather than completely cold rice, you need to stir-fry a little bit of warm rice so that it doesn't clump together and stir-fry well.
STEP 5/8
Add the red pepper paste sauce and stir-fry it with a spatula so that it doesn't stick.
STEP 6/8
He took out the right amount of seasoned laver, put it in a zipper bag, and broke it with the air drained out.
STEP 7/8
And after you put the cooled kimchi fried rice into bite-sized pieces
STEP 8/8
Roll it evenly on the seaweed flakes.