Dubu muchim

1. Press the firm tofu: Wrap the firm tofu block in a clean kitchen towel or several layers of paper towels. Place a heavy object (like a plate or a can) on top and let it sit for at least 30 minutes to drain excess water. This step is crucial for good texture.

2. Cut the tofu: Once drained, cut the firm tofu into bite-sized cubes or rectangular pieces, approximately 2-3 cm in size.

3. Prepare the seasoning sauce: In a mixing bowl, combine the soy sauce, gochugaru, minced garlic, sugar, and sesame oil. Whisk until well combined.