Drain the oil from the canned tuna and slice the onion finely. Prepare carrot and chili pepper as optional ingredients.

Heat a pan with cooking oil and sauté minced garlic until fragrant.

Add sliced onion, carrot, and a pinch of salt to the pan and stir-fry until the onion becomes translucent.

Add the drained tuna to the pan and mix well with the vegetables.

Pour 1/2 cup water into the pan and add gochujang, chili powder, sugar, and corn syrup. Stir well.

Add chopped chili pepper or green onion, and simmer until the sauce thickens to your desired consistency.

Sprinkle a pinch of pepper for extra flavor.