Cooking Attempt #5: 김치찌개 (Kimchi stew)

I've made kimchi stew before, but it was my first time using canned tuna. Chopped pork is best, but I couldn't be bothered to buy pork and chop it up, so I used tuna and tofu. You can also use spam.

Ingredients:
Green onion
Garlic (mushed)
Canned tuna (instead of pork)
Square of firm tofu (cut into small squares)
Kimchi (older, slightly sour kimchi is better than one that's fresh)
Sesame oil (just a touch)
Water

If you're making this with pork, then you cook it first on a skillet with some oil. When it's just about done, you add everything else. Water should be added until it just barely covers the kimchi. Stir it well so that everything mixes and let it boil until the kimchi is soft and the soup part is ever so slightly thicker.

Eat it with a bowl of rice and other 반찬. An easy way to use up leftover kimchi.