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In a pot with oil, sauté minced garlic and chopped green onions.
Add red pepper powder and gochujang, and stir-fry over low heat.
Pour in water, then add the powdered broth and tuna sauce, and bring to a boil.
Once the stew boils, add the dumplings and cook until they are about 70% done.
Add bean sprouts, enoki mushrooms, and tofu. Boil for 2 more minutes and finish with a sprinkle of pepper.
