Slice potatoes thickly, onions thickly, and chop green chilies and green onions.

Drain tuna can liquid into a pot and set tuna aside.

Sauté potatoes in the tuna liquid until edges turn translucent.

Add 3 cups of water, gochujang, and chili powder to the pot and bring to a boil.

Once potatoes are halfway cooked, add tuna and cook until potatoes are tender.

Add minced garlic, chopped green onions, and sliced onions. Simmer briefly.