Chop the onion and green chilies finely.

In a bowl, mix minced garlic, red chili powder, oligosaccharide syrup, doenjang, gochujang, and plum extract.

Add the chopped green chilies to the seasoning mixture.

Drain the oil from the canned tuna and add it to the seasoning mixture. Mix well.

Heat a pan or pot and add 1 tbsp of cooking oil.

Sauté the chopped onion for about 2 minutes until slightly translucent.

Add the seasoned tuna mixture and 1/2 cup of water to the pan. Bring to a boil.

Reduce to medium-low heat and simmer until the mixture thickens to your desired consistency.

Turn off the heat and stir in 1/2 tbsp of sesame oil.

Sprinkle sesame seeds on top before serving.