Heat a pan and sauté chopped onion and green onion with a small amount of oil from the tuna can.

Add tuna to the pan and stir-fry with the vegetables. Mix in 1 tbsp gochujang and 1 tsp oligosaccharide until well combined.

Prepare cooked rice by seasoning it with sesame oil and a pinch of salt. Mix thoroughly.

Spread the rice evenly on a sheet of gimbap seaweed. Add the spicy tuna mixture on top.

Roll the gimbap tightly and set aside. Beat the eggs with a pinch of salt and cook them into a thin omelet.

Wrap the rolled gimbap with the cooked omelet. Seal the edges with leftover egg mixture for better adhesion.