Spicy Tuna Stew (Chamchi‑jjigae)

Dice the onion and set aside.

In a pot, combine 2 tbsp gochujang, 2 tbsp gochugaru, 1 tbsp soy sauce, and 1.5 cup water; stir until the sauces dissolve.

Add the diced onion and the drained canned tuna to the pot and bring to a simmer over medium‑high heat.

Simmer for 10 minutes, stirring occasionally.

While the stew simmers, mince the 4 garlic cloves and chop the 2 green onions.

After the initial 10 minutes, add the minced garlic, chopped green onions, and green chili pepper to taste; stir and continue cooking for another 3–5 minutes.

Prepare the apple ssamjang by mixing 1 tbsp Korean bean paste, 1 tbsp gochujang, the minced garlic, the small diced apple, 1 tbsp sesame oil, and sesame seeds to taste until a thick sauce forms.

Stir the apple ssamjang mixture into the stew and cook for an additional 3–5 minutes until the broth thickens slightly.

Taste and adjust seasoning if needed, then turn off the heat and serve hot with rice and lettuce wraps.