Chop 1/3 head of kimchi into small pieces and place it in a pot.

Add a generous amount of cooking oil and stir-fry the kimchi over high heat.

Pour 650 ml of water into the pot. Adjust the water amount as needed during cooking.

Add 0.5 tbsp minced garlic and 1 tbsp red pepper powder. If available, add kimchi juice for extra flavor.

Slice 2 sheets of fish cake into bite-sized pieces.

Add 1 tbsp tuna sauce and the sliced fish cake to the pot. Continue boiling over high heat. Add more water if needed.

Add 1 handful of chopped green onion and let the stew boil briefly.