Kimchi soup with tuna (kimchi chamchi chigae)

2 cups of well fermented kimchi
1 can of tuna
1 green onion
1 Tbs of chopped garlic
1 Tbs of sesame oil
1 Tbs of fish sauce (Any kind of fish sauce from an Asian market.)
Seasoning:
3 Tbs of ground red pepper
1 tsp of chopped garlic
1/2 tsp of chopped ginger

1. Cut kimchi into desirable size (about 2 inch length).
2. Cut green onion into 2-3 inch length pieces.
3. Open tuna can and drain oil (or water) well.
4. Mix ground red pepper, chopped garlic, chopped ginger to make seasoning.
5. In a pot, stir kimchi, seasoning, chopped garlic, sesame seed oil, and tuna over high heat for about five minutes.
6. Pour 1 1/2 cups of water over it and boil. When in starts to boil, add fish sauce and boil over medium heat for 20 minutes. Add green onion before turn off the heat.