Oigo Pepper Doenjang Rice 🤎

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

Cut 4 Oigo peppers (crunchy Korean green peppers) into small, bite-sized pieces.

Finely chop 1 Cheongyang chili pepper and mince 2-3 cloves of garlic. Add to a sauce bowl with 1 spoon of low-sodium doenjang (or 1/2 to 1/3 spoon regular doenjang), 2/3 tablespoon allulose, 1 tablespoon apple vinegar, and 2 tablespoons perilla oil.

In a bowl, add the drained tuna and Oigo peppers, then add the konjac rice. Tear 2 sheets of seaweed and mix in.

Pour the doenjang sauce you made over the rice and mix everything well.

Sprinkle sesame seeds on top to your liking to finish.