Braised Potatoes and Tofu
A delicious side dish of fluffy potatoes and firm tofu simmered together, perfect with rice.
📝 Editor's Notes
Gamja Dubu Jorim (Braised Potatoes and Tofu) is a signature home-style side dish that combines fluffy potatoes and chewy tofu in a sweet and spicy sauce, making you want to finish a whole bowl of rice. The deep umami of kelp stock adds a rich yet not overly stimulating flavor. The cooking difficulty is low to medium; while ingredient prep and sauce making are simple, a little extra care in pan-frying the tofu and potatoes beforehand will result in a much more refined taste. This hearty dish is recommended for a warm meal any time of the year.
🛒 Ingredient Tips
For this dish, which features tofu as a key ingredient, it's best to choose firm or extra-firm tofu (buchi-yong dubu). This prevents it from crumbling easily during the braising process and helps maintain a chewy texture. For potatoes, select medium-sized ones that are firm and free of sprouts. Their naturally fluffy texture complements the braised dish well. Kelp is a crucial element for adding deep flavor to the broth. While you can use high-quality kelp to make stock or conveniently use a broth tablet, please note that the unique refreshing taste of authentic kelp stock cannot be fully replicated.
🔄 Substitution Guide
If you wish to use other ingredients instead of tofu, you can make a potato and meat braise by adding pork (pork neck or front leg meat). In this case, stir-fry the meat first until cooked, then braise it with the potatoes. Instead of potatoes, you can also use Korean radish (mu (무)) for a refreshing and sweet flavor, though the texture will be quite different from potatoes. If kelp stock is unavailable, you can use regular water or rice water, but the unique deep umami of kelp might be slightly less prominent. If you don't have oyster sauce, you can add about 0.5 tbsp more soy sauce or a little fish sauce to enhance the umami flavor.
🥘 Ingredients
👨🍳 Cooking Points
The secret to making delicious Braised Potatoes and Tofu lies in the pre-preparation of the tofu and potatoes. First, thoroughly drain the tofu, season it with salt, and pan-fry until golden brown. This prevents the tofu from breaking apart during braising and helps achieve a crispy exterior and moist interior. This is the key point! For the potatoes, it's important to slice them, soak them in salted water to remove starch, and then lightly stir-fry them in oil to coat them. When potatoes are coated with oil, the braised flavor becomes much richer later on, and they are less likely to break apart. Lastly, remember to add the tofu only after the potatoes are somewhat cooked to prevent the tofu from overcooking and crumbling.
👨🍳 Directions
- 1
Cut the 300g block of tofu in half, then slice each half into slightly thick pieces.
- 2
Place the sliced tofu on a plate, pat dry with paper towels, then sprinkle lightly with salt. Flip the tofu and sprinkle another pinch of salt on the other side.
- 3
Cut the 2 potatoes in half, then slice into thick pieces similar in size to the tofu.
- 4
Soak the sliced potatoes in water with 0.5 tbsp of salt for about 10 minutes.
- 5
Thinly slice 0.5 medium onion.
- 6
Finely chop 0.5 stalk of green onion (scallion).
- 7
Finely chop 2 Cheongyang chili peppers and 1 red chili pepper.
- 8
In a bowl, combine 2 tbsp gochugaru (고춧가루), 1 tbsp minced garlic, 0.5 tbsp raw sugar, 3 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tbsp jocheong (조청) (Korean malt syrup) to make the sauce. Mix well.
- 9
Heat 1 tbsp cooking oil (for pan-frying tofu) in a pan. Add the tofu and pan-fry each side for about 2 minutes until golden brown. Avoid turning the tofu too frequently to ensure a firm and beautifully browned exterior.
- 10
Remove the pan-fried tofu to a plate. Turn off the heat.
- 11
Add 1 tbsp cooking oil (for stir-frying potatoes) to the pan and gently stir-fry the potatoes. Coating the potatoes well with oil as you stir-fry will lead to a much richer braised flavor later.
- 12
Once the potatoes turn yellowish and are somewhat cooked, add the thinly sliced 0.5 medium onion.
- 13
Add 10.1 fl oz (300ml) of kelp stock (first addition) and the prepared sauce. Cover and simmer for about 8 minutes.
- 14
After 8 minutes, open the lid and add the pan-fried tofu, 0.5 stalk of finely chopped green onion, 2 Cheongyang chili peppers, and 1 red chili pepper. Avoid stirring too vigorously after adding the tofu.
- 15
Add another 3.4 fl oz (100ml) of kelp stock (second addition). Leave the lid open and simmer until the liquid is reduced.
- 16
Taste and adjust seasoning. If it's bland, add 0.5 tbsp more soy sauce. If it's too salty, add a little water to balance the flavor.
- 17
Turn off the heat, add 1 tbsp sesame oil and 1 tbsp toasted sesame seeds. Gently stir everything once, and your Braised Potatoes and Tofu is complete.
💡 Tips
Pan-frying the tofu before adding it to the braise helps firm up its exterior, preventing it from breaking apart during simmering.
Instead of kelp stock, you can use 1 broth tablet (coin-type broth). Kelp stock provides a refreshing and deep flavor to the dish.
It's important not to add the tofu at the beginning, as prolonged simmering can cause it to break apart. Add it after the potatoes are partially cooked.
If the seasoning is bland, add 0.5 tbsp more soy sauce. If it's too salty, add a little water to adjust.
📦 Storage & Reuse
The completed Braised Potatoes and Tofu can be stored in an airtight container in the refrigerator for 3-4 days. Due to the nature of potatoes, freezing can lead to a mushy texture upon thawing, so it's recommended to consume it fresh from the refrigerator as soon as possible. When reheating, use a microwave or gently heat in a pan over low heat. If the sauce has reduced too much, add a little water or kelp stock to keep it moist. Leftover braise can be mixed with warm rice or served with cooked somyeon (소면) noodles, similar to bibim-myeon, for a delightful treat.
🥢 Who This Is For
This Braised Potatoes and Tofu is a hearty side dish perfect for the whole family to enjoy. Especially when served with warm rice, it makes for a satisfying and fulfilling meal, unrivalled by any other side dish. If serving to children, you may adjust or omit the Cheongyang chili peppers. For accompanying dishes, we recommend a refreshing soybean sprout soup or seaweed soup, along with a plate of crisp kimchi (김치). It's a great option for family dinners on weekend evenings or for weekday meal preparation.
🔥 Nutrition Info
Based on a 4-serving recipe, this Braised Potatoes and Tofu is estimated to be approximately 230-280 kcal per serving. You can expect to consume about 10-12g of protein from the tofu, 25-30g of carbohydrates from the potatoes and sauce, and 10-15g of fat from the tofu and cooking oil. Tofu, in particular, is rich in plant-based protein and isoflavones, making it beneficial for health. Potatoes contain vitamin C and potassium, aiding in immune system boost and sodium excretion. The capsaicin in chili peppers can also help stimulate metabolism, making this a nutritionally balanced dish.
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