Chop 1 bowl of well-fermented kimchi into small pieces using scissors.

Heat 1 tbsp of sesame oil in a pan over medium heat and stir-fry the kimchi for at least 2 minutes.

Add 1.5 tbsp of sugar to the kimchi and continue stir-frying.

Fill the bowl used for kimchi with water and add it to the pan. Let it simmer until the kimchi becomes soft and the liquid reduces.

Add 1/2 stalk of chopped green onion to the pan and continue cooking.

When the liquid has reduced by 80%, add the canned tuna along with its oil to the pan.

Stir-fry the tuna with the kimchi for no more than 10 seconds. Remove from heat immediately.