Drain the oil from the canned tuna and chop half the onion and kimchi. Slice the remaining half onion thinly for garnish.

Mix the drained tuna with chopped onion, 3 tbsp mayonnaise, 0.5 tbsp vinegar, 0.5 tbsp sugar, and a pinch of pepper.

Scramble the eggs in a frying pan and lightly sauté the chopped kimchi.

In a frying pan, sauté the sliced onion with 2 tbsp soy sauce, 1 tbsp corn syrup, 0.5 tbsp minced garlic, and 3 tbsp cooking wine until the sauce thickens.

Place the cooked rice in a bowl and top with scrambled eggs and sautéed onions.