Chop 1/2 onion, 1/2 stalk green onion, and 1–2 chili peppers. Drain 1 can of tuna.

Mix 1 tbsp red pepper powder, 1/2 tbsp minced garlic, 1 tbsp soybean paste, 1 tbsp chili paste, 1 tbsp sugar, and 3 tbsp water.

Heat a pan with oil, sauté the mixed sauce briefly, add chopped vegetables, and stir-fry. Add 50ml water and mix well.

Add the drained tuna to the pan and mix well. Finish with 1 tbsp sesame oil and sprinkle sesame seeds.

Cut cabbage leaves into square shapes, leaving the center intact. Microwave for 3 minutes.

Season 1/2 block tofu with 2–3 pinches of salt and microwave for 1–2 minutes. Slice into bite-sized pieces.

Place tuna sauce and tofu on cabbage leaves, roll tightly, and serve.