Heat 1 tablespoon of sesame oil in a medium-sized pan over medium heat. Add finely diced kimchi and sauté for 5–7 minutes until softened and caramelized.

Stir in 1–2 tablespoons of gochujang and 1 teaspoon of honey. Cook for an additional 1–2 minutes and set aside to cool.

In a large mixing bowl, combine the cooled kimchi mixture, drained tuna, chopped spring onions, and cooked rice. Season with salt and pepper to taste.

Form the mixture into golf ball-sized shapes, pressing firmly to hold together. Repeat until all mixture is shaped.

Roll each rice ball in crushed seasoned seaweed until evenly coated.