I eat these with kimchi of course but I am curious if you have other ways you like it?
by sonjamorganenergy
6 Comments
vannarok
You can slice them up raw, drain off the excess starch, coat it in a thin jeon batter (easily made with Korean jeon mix or just water, flour, and a pinch of baking powder and salt), and pan-fry with plenty of oil. Goguma-jeon is my last-minute choice for jeon when we have nothing to make jeon and we’re prepping for jesa (ancestral rites)!
Sweet potato puree can also be used for baking – goguma cake is definitely a thing, some people also use mashed sweet potato as an egg substitute for brownies.
curryp4n
I saw this recipe for shortcut goguma mattang. You roast the sweet potato and slice into 2 in discs. On one side of disc, layer on brown sugar and sesame seeds and put it in the air fryer until the brown sugar caramelizes. It’s so good
Fragrant_Tale1428
When I’ve steamed too many, I usually do one of two things with them.
I cut them into small cubes and make hashbrown with equally small spam cubes. Eggs over easy with gochugaru sprinkled over. Doesn’t matter if the cubes get smashed flat while cutting. Lol. It goes well with chicken mu or kkaaktugi.
The other way I use them is cutting them into 1 inch thick slices. Lay flat. On half of the pieces, I sprinkle brown sugar out regular sugar with a pinch of salt. On the other half, I mix gochujang, sugar, a bit of water or mirin to loosen up the paste and spread a layer on top. They both go into my toaster oven until the tops look caramelized. A couple of minutes. It can go in the oven on broil, too.
IlexAquifolia
Slice into rounds and pan fry. The edges will get crispy and caramelized. Delicious!
freddythedinosaur1
I had mashed sweet potatoes at a restaurant in Korea. They were dressed with pumpkin seeds and I think some kind of raisin.
6 Comments
You can slice them up raw, drain off the excess starch, coat it in a thin jeon batter (easily made with Korean jeon mix or just water, flour, and a pinch of baking powder and salt), and pan-fry with plenty of oil. Goguma-jeon is my last-minute choice for jeon when we have nothing to make jeon and we’re prepping for jesa (ancestral rites)!
Sweet potato puree can also be used for baking – goguma cake is definitely a thing, some people also use mashed sweet potato as an egg substitute for brownies.
I saw this recipe for shortcut goguma mattang. You roast the sweet potato and slice into 2 in discs. On one side of disc, layer on brown sugar and sesame seeds and put it in the air fryer until the brown sugar caramelizes. It’s so good
When I’ve steamed too many, I usually do one of two things with them.
I cut them into small cubes and make hashbrown with equally small spam cubes. Eggs over easy with gochugaru sprinkled over. Doesn’t matter if the cubes get smashed flat while cutting. Lol. It goes well with chicken mu or kkaaktugi.
The other way I use them is cutting them into 1 inch thick slices. Lay flat. On half of the pieces, I sprinkle brown sugar out regular sugar with a pinch of salt. On the other half, I mix gochujang, sugar, a bit of water or mirin to loosen up the paste and spread a layer on top. They both go into my toaster oven until the tops look caramelized. A couple of minutes. It can go in the oven on broil, too.
Slice into rounds and pan fry. The edges will get crispy and caramelized. Delicious!
I had mashed sweet potatoes at a restaurant in Korea. They were dressed with pumpkin seeds and I think some kind of raisin.
goguma latte!