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Cut the tofu into medium pieces. Prep all vegetables in advance. Pat the pork mince dry with kitchen paper.
Heat a generous amount of oil in a pot. Spread the pork mince flat and do not stir. Let it sit until the bottom browns and develops colour.
Add the white part of the spring onion, gochugaru, and gochujang. Cook on the lowest heat. Do not burn the chilli. If needed, turn the heat off and stir. Once fond forms, add the onion and lightly stir.
Add 550 ml water, scraping the bottom of the pot. Bring to a hard boil. When bubbling, add the tofu and the green part of the spring onion. Boil for 1 more minute.
Finish with perilla oil. Serve with rice.