Goguma Twigim (Korean Fried Sweet Potato)
goguma twigim (fried sweet potatoes)
The kids love their goguma twigim (fried sweet potatoes) and we happily oblige making it for them if we have the ingredients available. They taste great, provide a lot of health benefits, and they're easy to make. We make it at least several times a month for them. Besides this we also make them steamed sweet potatoes, which is a great hand-held snack for the kids or a snack to take on the go. And though I am accustomed to the deep-fried vegetable medley (yachae twigim) that my mom and older generation Korean moms usually make, I can be assured that these fried varieties are a little more healthy than the ones I grew up with.
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- 2 medium size sweet potato (goguma), cut into 1/2 inch round discs
- 2 tbsp olive oil (or vegetable)
- 1 cup Korean twigim garu (frying batter mix); or 1 cup all-purpose flour)
- 1 cup cold water
- sprinkle of salt and pepper
- garlic salt (optional)
- Peel sweet potatoes and cut into 1/2 inch flat, round discs. If desired, cutting into matchstick pieces will also work and bunch together when frying.
- Combine the Korean twigim garu, cold water, and some salt and pepper. Mix until smooth without any lumps (similar to pancake batter).
- Add the sweet potato slices and coat thoroughly.
- Heat a non-stick pan or skillet on medium-high heat with 1 tbsp of olive oil. When hot, carefully add the battered sweet potatoes for the first batch. When the edges are slightly burned (about 3, 4 minutes) flip and cook other side. Prepare a paper towel lined plate or bowl and set fried sweet potatoes to drain and cool. Repeat the same process with the second batch.
- Transfer to a serving plate and enjoy as an appetizer or banchan (side dish).
- *Other vegetables may be added or substituted in place of sweet potatoes, but we prefer them for their sweetness and great taste. A dipping sauce is not necessary for this dish.
Serving Size: 4
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Preparation Time: 30 minutes