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Separate cabbage leaves, one at a time, into individual wraps that are large enough to hold a bite of rice and filling.
Steam the cabbage leaves for about 5 minutes and let them cool.
Finely chop the remaining cabbage, including the core.
Dice the onion, green onion, and chili pepper.
Heat olive oil in a pan, add minced garlic, green onion, onion, and chili pepper, and sauté.
Once the onions become transparent, add the gochugaru and stir gently over low heat to prevent burning.
Add the canned tuna, gochujang, oligo syrup, and doenjang, then sauté everything together.
Add the finely chopped cabbage and cook until softened.
Turn off the heat and drizzle sesame oil and sprinkle sesame seeds over the mixture.
Place a generous amount of rice on the steamed cabbage leaf, top with the tuna mixture, wrap it up, and enjoy in one bite!