Mayonnaise, soy sauce, and tofu rice bowl.

Cut the tofu into bite-sized cubes and blanch them in boiling water for 30 seconds. Then, remove them from the water and set aside.

Finely chop the white parts of the green onions and set aside the green parts for garnish.

Heat 1 tablespoon of cooking oil in a wok over medium heat. Add 300 grams of ground pork and stir-fry, breaking up any clumps.

Once the meat is partially cooked, add 0.5 teaspoons of minced garlic and finely chopped green onions (white parts), and stir-fry together.

Combine 1 tablespoon of ginger juice, 3 tablespoons of soy sauce, 2 tablespoons of water, 1 tablespoon of corn syrup, and 0.5 tablespoons of oyster sauce in a bowl to create the marinade.

Add the blanched tofu and lightly stir-fry it with the meat.

Add Jeon-bun water, 2 to 3 tablespoons at a time, until you achieve the desired consistency.

Place the rice in a bowl, top with the stir-fried ingredients, generously drizzle with mayonnaise, and garnish with chopped green onions to complete the dish. (You can add teriyaki sauce according to your preference.)