• Combine all of the ingredients for the sauce in a medium sized bowl and stir.  Set aside until ready to use.
• Place the thin sliced pork in a bowl and sprinkle one tsp. of sugar, one tsp. of gochugaru, one tsp. salt and one tsp. of cooking oil and toss.
  
• Heat a large cast iron frying pan and place a few slices of the prepared pork in the hot pan.
  
• Allow one side to get a nice char; then turn over and finish cooking to a nice char on the other side.
  
• The cooking time of the pork will depend on how thin you sliced the pork.  The pork should be cooked through.
  
• Set the pork aside while cooking the tofu.
  
• In the same pan that the pork was cooked in; place a tsp. of cooking oil in the pan and place the sliced tofu in the pan. 
  
• Sprinkle the tofu with a the gochugaru mixture.
  
• When a golden color is achieved on one side; this should take about two minutes per side, carefully turn the tofu over and allow a golden color to achieve on the other side; this should take another two minutes or so.
  
• Spoon the sauce over each slice of tofu and a fresh basil leaf on top; reserving some of the sauce for the pork.
  
• Allow the tofu to cook a bit longer with the sauce on top.

Assembly:

• Place the rice in the middle of the plate; followed by the tofu and pork around the rice.
  
• Spoon the sauce over the pork and a bit over the rice.
  
• Dust with the gochugaru flakes and fresh cut scallions.