Add chopped kimchi, pork, sugar, chili powder, garlic, and mirin to a clay pot.

Cook on medium-low heat until the pork is about one-third cooked, stirring occasionally.

Meanwhile, chop onion, tofu, and green onion into appropriate sizes.

Add rice water to the pot, followed by kimchi juice, doenjang, and soy sauce. Bring to a boil on high heat.

Once the pork is fully cooked, add cheonggukjang and stir to dissolve.

Add tofu and onion, cooking until the onion is slightly softened.