Cut the potatoes into bite-sized pieces. Slice the green onion, onion, and chili peppers. Drain the tuna.

In a small pot, add 300ml of water and bring to a boil.

Add 1 tbsp of gochujang and 1 tbsp of sugar. Stir until the gochujang is fully dissolved.

Add the potatoes to the pot.

Add 1/2 tbsp of fish sauce and the drained tuna.

Add 1/3 tbsp of minced garlic and continue to simmer.

Simmer on medium-low heat until the potatoes are tender and the flavors are absorbed.

Add the green onion and onion, and let it simmer briefly.

Taste and adjust the seasoning with soy sauce if needed.

Add chili powder to taste and stir well.