Prepare the tofu skin by pouring boiling water over both sides to remove excess oil.

Simmer anchovy stock, soy sauce, and plum extract (or sugar) in a pot until the liquid is almost gone.

Finely chop kimchi, onion, and green onion. Drain the oil from the canned tuna.

Heat oil in a pan and stir-fry the kimchi and onion until softened.

Add the tuna to the pan and stir-fry until well combined.

Mix cooked rice into the pan and stir-fry. Add green onion and sesame seeds at the end.

Wrap the fried rice in plastic wrap and shape it into small faces suitable for the tofu skin size.

Place lettuce on top of the rice balls and cover with tofu skin.