Solo Cooking God's Gochujang Tuna Kkaennip-jjim

Cooking tips 💡

• Avoid adding too much liquid from the can, as it can make the dish soggy—use mostly the solid tuna flakes.
• A golden tip is to stack the perilla leaf stems in a zigzag pattern so they don't clump together and are easy to separate.
• It tastes great right away, but if you chill it in the fridge, the perilla leaves become firmer and offer a different, delightful texture.