In a bowl combine sliced chives with chili flakes, vinegar, sugar, fish sauce, sesame seeds, and garlic.
Toss with hand so that they can get incorporated well. There are no better tools than human hands…
When tofu slices are well fried, cut them into whatever size you like.
1 small clove garlic, finely minced
Sprinkle pinches salt over sliced tofu on paper towel, let it sit for 5 minutes. Before you add the tofu slices to hot oiled skillet, Press each slices with dry paper towel to remove some moisture. Pan fry them for 5 minutes, each side, until golden brown crust forms. Cut each slices into desired bite size pieces.
Meanwhile combine chives with chili flakes, anchovy or fish sauce, vinegar, sesame oil, and sesame seeds in a mixing bowl. Toss them well until all the seasoning gets incorporated with chives. Set aside.
In a small mixing bowl combine all the duenjang sauce ingredients. Mix well. You can adjust amount of water for desired consistency.
To serve, place hot rice in a large individual serving bowl, top with tofu pieces and chives. Put 2-3 tsp of sauce on top and sprinkle with crumbled seaweeds. Mix well and serve.