Rinse the cooked rice with water to remove stickiness and drain.

Cut the chives into 3cm pieces.

Cut the silken tofu into 2.5cm cubes.

Cut the pork belly into 3cm pieces.

Heat sesame oil in a pot over medium heat. Add the pork and stir-fry until the color changes. Add gochujang and grated garlic, and stir-fry until well combined.

Add the soup base ingredients (water, sake, sugar, chicken bouillon, soy sauce) and mix well. Bring to a boil, then cover and simmer on low heat for 5 minutes.

Add the rice and mix well. Then add the silken tofu and cover the pot. Simmer for another 3–4 minutes until the tofu is heated through.