Spicy Cabbage Tuna Rice Bowl

Shred the cabbage.

Finely chop the onion and green onion.

Heat cooking oil in a pan and sauté the onion and green onion.

Add the cabbage and stir-fry over medium heat.

Add gochujang (Korean chili paste), red pepper powder, soy sauce, minced garlic, and sugar, then stir-fry.

Drain the oil from the canned tuna and add it to the pan. Stir-fry together.

Spoon the stir-fried mixture over the rice.

Sprinkle seaweed flakes and pepper to taste.