Preparation

Make the dressing

• Coarsely chop the garlic. Sprinkle with a pinch of salt, then mash to a paste with the side of a chef’s knife. In a small bowl, whisk the garlic with the vinegar, gochujang, oil, soy sauce, sugar, and ginger.

Make the salad

• In a medium saucepan, combine the broth, rice, and 1/2 tsp. salt. Bring to a boil. Cover, reduce to a simmer, and cook until the rice is tender and the broth has been absorbed, about 30 minutes. Drain the rice, and then spread it out in a large bowl. Let cool to room temperature, about 20 minutes. (The rice can be cooked, cooled, and stored in an airtight container in the refrigerator for 4 days or frozen for up to 3 months.)
• Fill a medium bowl with ice water. Bring a medium saucepan of well-salted water to a boil. Add the snap peas and cook until crisp-tender, 1-1/2 to 2 minutes, then transfer to the ice water. Drain and pat dry. Repeat with the asparagus.
• Add the blanched vegetables, tofu, daikon, carrot, and scallions to the rice, and toss with the dressing. Season to taste with salt, transfer to a serving bowl or plates, sprinkle with the sesame seeds, and serve.