Crush and roughly chop the garlic. Cut the garlic chives into 5 cm (2-inch) lengths. Mix the ground pork with the soy sauce and sake. Beat the eggs.
Bring the water, chicken bouillon powder, and light soy sauce to a boil in a large frying pan or pot. Put a separate pot of water on for the noodles.
Add the garlic and pork to the boiling broth, breaking up the meat. When the pork turns pale, skim off the foam. Taste and adjust with more bouillon or soy sauce.
Reduce the heat to low and pour in the beaten egg in a thin stream. Leave it without stirring until set. Add the garlic chives and cook for about 30 seconds, then turn off the heat.
Cook the noodles according to the package, drain, and divide between two bowls.
Pour the soup over the noodles. Each person adds Korean chili powder and doubanjiang to taste.
