Tuna with Oi Chili Pepper Soybean Paste Rice

Drain the oil from the canned tuna by pressing it with a spoon.

Cut 4 oi chili peppers into bite-sized pieces.

Finely chop half a Cheongyang chili pepper and mince 2-3 cloves of garlic, then add them to a sauce bowl. Add 1 spoon of low-sodium soybean paste (or 1/2 to 1/3 spoon of regular soybean paste), 2/3 tablespoon allulose, 1 tablespoon apple cider vinegar, and 1 tablespoon perilla oil.

In a bowl, add the drained tuna and oi chili peppers, then add the konjac rice.

Pour the prepared soybean paste sauce over the rice and mix well.