Chop green onion, onion, green chili, and red chili finely.

Drain oil from canned tuna into a pot or earthenware bowl.

Heat the pot and add green onion first to release its aroma.

Add onion, chili, and minced garlic, then stir-fry until fragrant.

Add 2/3 cup of water and bring to a boil on high heat.

Add 2 tbsp of doenjang and 2 tbsp of gochujang.

Add 1 tbsp of corn syrup and 1 tbsp of cooking wine, then mix well.

Add tuna and mix well, then add 1 tbsp of red pepper flakes to adjust thickness.

Lower to medium-low heat and simmer while stirring until the sauce reaches a thick consistency.

Wash cabbage leaves individually and soak in water with a few drops of vinegar for 5 minutes.

Add water and 3 tbsp of cooking wine to a steamer, then layer cabbage leaves inside.

Steam on high heat until the lid fogs up, then rotate the cabbage layers for even cooking.