Finely chop 3 jalapeños or 1 green bell pepper, half a large onion, and 6 cloves of garlic. Slice 1 bundle of green onions, separating the white and green parts.

In a mixing bowl, combine 4 tablespoons of soy sauce, 2 tablespoons of fish sauce, and 1 tablespoon of sesame oil. Add 2 tablespoons of sesame seeds, 3 tablespoons of gochugaru, 1 tablespoon of sugar, and a pinch of black pepper. Stir in 3 tablespoons of water until sugar dissolves.

In a large pot, add 2 cans of oil-packed tuna, followed by the prepared vegetables and the sauce. Mix well.

Place the pot over medium-high heat and cover. Bring to a gentle boil, then reduce heat to medium-low and simmer for 8-10 minutes, stirring occasionally.

Serve warm over rice, topped with a fried egg and the green parts of green onions.