Tuna Ssamjang is an excellent dietary choice as it stabilizes the body's metabolic system, prevents muscle loss, and maintains the basal metabolic rate. In Traditional Korean Medicine (TKM), this process is viewed as addressing 'Spleen Deficiency' (脾虛). When the Spleen's energy is weakened, the body fails to convert food into energy effectively, leading to the accumulation of metabolic waste known as 'Phlegm-fluid' (痰飮). Consuming the high-quality protein in tuna along with fermented soybean paste revitalizes the Spleen's function of 'Transportation and Transformation' (運化), making the body feel lighter. If you frequently experience bloating or a heavy feeling in the limbs, it may be due to 'Water Toxin' (水毒), where unnecessary fluids stagnate in the body. Replacing stimulating, processed sauces with fermented Ssamjang is a clever way to promote the smooth circulation of Qi and Blood while reducing the burden on the digestive system. However, you must be careful with preparation. If the oil from the tuna is not properly drained or if the dish is seasoned too saltily, it can lead to 'Blood Stasis' (瘀血), which thickens the blood and hinders circulation. To achieve the best results, I recommend enjoying it as a low-sodium dish paired with an abundance of fresh, alkaline vegetables.