Drain the canned tuna and finely chop the kimchi, onion, and green onion.

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

Once the onion is cooked, add the tuna, green onion, gochujang, and plum extract. Stir-fry until well combined.

Let the stir-fried mixture cool slightly.

Crack the eggs into a bowl and add 2 tbsp of kimchi juice. Whisk well.

Add 3 tbsp of the cooled tuna kimchi stir-fry to the egg mixture and mix gently.

Pour the egg mixture into a heated pan and cook, rolling into an egg roll.