Korean Aehobak Chamchi Bokkeum (Zucchini Tuna Stir-fry)

Slice the 300g zucchini into 0.5cm thick half-moons, shred 90g of onion into thin strips, and cut one cheongyang green chili into small rounds to ensure even cooking across all vegetables.

Place 150g of canned tuna into a fine mesh strainer to drain the oil completely, then use a spoon to lightly break up any large chunks into smaller, uniform flakes for better distribution.

Heat one tablespoon of cooking oil in a pan over medium heat, then add one tablespoon of minced garlic and the onion strips, sautéing for 2 minutes until the garlic is aromatic.

Add 300g of zucchini slices and sauté for 3 minutes, then stir in one tablespoon of soup soy sauce and 0.5 tablespoon of red chili flakes until the seasoning coats every piece evenly.

Incorporate the drained tuna and sliced green chili, then stir-fry for 2 more minutes to reduce moisture while being careful not to overcook the zucchini until it loses its distinct half-moon shape.

Turn off the heat immediately once the zucchini looks translucent, drizzle one teaspoon of sesame oil over the dish, and toss briefly to combine the flavors without letting the vegetables become mushy.