Fill a small saucepan with water, cover it, and bring it to a boil over high heat.

Lower the eggs into the boiling water with a spoon so the shells do not crack.

Reduce the heat just enough to keep the water at a gentle boil, and cook the eggs for 7 minutes for jammy centers or 9 minutes for firm centers.

Transfer the eggs to a bowl of cold water and let them cool for 2 to 3 minutes.

Heat the rice pouches in the microwave according to the package directions, then open them carefully and fluff the rice with a fork in a medium bowl.

Drain the tuna very well in a fine-mesh strainer or by pressing the can lid against the fish to squeeze out the liquid.

Put the mayonnaise, gochujang, and 1 tablespoon of kimchi brine from the jar into another medium bowl.

Stir the sauce in the bowl until smooth and evenly red.

Add the drained tuna to the bowl and fold it into the sauce, breaking up any large pieces until the tuna is evenly coated.

If the kimchi pieces are long or bulky, put the kimchi on a cutting board and roughly chop it into bite-size pieces.

Put the sliced cucumber into a small bowl and toss it with 1 teaspoon of kimchi brine so it tastes lightly seasoned.

Peel the cooled eggs and cut each egg in half lengthwise.