Remove the tofu from the pack and pat dry on paper towels. Divide into around 12 pieces or into thick slices.
Whisk together the soy sauce, salt, sugar, gochugaru, gochujiang with 3/4 cup water and set aside.
Heat the oil in a large frying pan over a moderate heat until hot.
Add the tofu and fry for abour 7 minutes each side until the tofu is crisp and brown. Remove with a slotted spoon and drain on paper towels.
Pour off the oil until you have about 1 tbsp left, then add the diced onion to the pan. Let this cook for 4-5 minutes until the onion is soft and golden then add the garlic and fry briefly.
Pour in the chilli sauce and let it come to a sizzle. Simmer for 2-3 minutes until it reduces a little - it should have consistency that sticks to the back of a spoon but not too thick.
Return the tofu to the pan and let it sizzle for another minute. Remove from the heat. Drizzle over the sesame oil and stir well.
Sprinkle over the spring onion and radish and serve either hot over rice or at room temperature as part of a larger 'banchan' (small plate) feast.
Notes
Dubu-jorim offers versatility in serving, depending on preferences and accompanying dishes:
Over Rice: Enjoy Dubu-jorim with steamed rice for a satisfying meal, complementing the plain rice with its flavoursome sauce.
As a Side Dish (Banchan): Incorporate Dubu-jorim into a Korean spread alongside banchan like kimchi and namul, enhancing the dining experience.
In a Rice Bowl (Bibimbap): Integrate Dubu-jorim into bibimbap, enriching the popular rice dish with protein and flavour.
With Noodles: Pair Dubu-jorim with noodles such as japchae or naengmyeon for a hearty and flavourful noodle dish.
As a Topping: Utilise Dubu-jorim as a topping for salads, wraps, or sandwiches, providing a vegetarian-friendly option packed with flavour and protein. Experiment and enjoy!
Storage:
For optimal storage of Dubu-jorim:
Store cooled Dubu-jorim in an airtight container in the refrigerator for 3-4 days.
Freeze in a suitable container for longer-term storage, up to 1-2 months.
Reheat gently on the stove or in the microwave before serving piping hot.