Remove excess seasoning from kimchi and chop finely.

Heat a pan with a little cooking oil and stir-fry the kimchi.

Add chili powder and oyster sauce to the pan and mix well.

Add cooked rice to the pan and mix thoroughly.

Finish with sesame oil or perilla oil and a dash of black pepper, then let the rice cool.

Drain the oil from the canned tuna using a sieve.

Overlap two sheets of gimbap seaweed slightly in the middle.

Layer the fried rice, perilla leaves, tuna, mayonnaise, and pickled radish on the seaweed.

Roll the gimbap tightly using a bamboo mat.