Korean Kimchi Tuna Rice Bowls

In a medium bowl, combine the drained tuna, chopped kimchi, gochujang, and sesame oil. Mix well until all ingredients are evenly coated.

Divide the warm cooked short-grain rice evenly between two serving bowls.

Spoon the kimchi tuna mixture over the rice in each bowl.

Arrange the julienned cucumber alongside the tuna mixture in each bowl.

Garnish each bowl with sliced scallions and toasted sesame seeds. Serve immediately.