Korean Tuna Kimchi Rice Bowl

In a small bowl, combine the drained tuna, chopped kimchi, gochujang (if using), and soy sauce. Mix well.

Heat 1/2 tablespoon of sesame oil in a non-stick skillet over medium heat.

Crack the eggs into the skillet and fry them for 2-3 minutes until the whites are set and the yolks are still runny, or to your preferred doneness.

Divide the warm cooked rice evenly into two serving bowls.

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

Carefully place one fried egg on top of each rice bowl.

Drizzle the remaining 1/2 tablespoon of sesame oil over the bowls and sprinkle with sesame seeds before serving.