Cut the chives into 5cm pieces and slice the sausages diagonally in half.

In a bowl, mix glutinous rice flour with milk gradually until it forms a dough. Divide into 6 portions, shape into balls, and indent the center.

Boil water in a pot, add the rice balls, and cook until they float. Heat for an additional 1-2 minutes, then transfer to ice water to cool.

Wash the pot and add water, milk, and chicken stock powder. Bring to a boil over medium heat, then dissolve miso and reduce heat.

Add sausages, chives, and bean sprouts to the pot. Simmer for 3 minutes, then add kimchi and milk mochi. Cook for 1 more minute.