Korean Fried Sweet Potato
Goguma-twigim is Korean deep-fried sweet potato, sliced into 0.5 cm rounds, dipped in tempura-style batter, and fried at 170 degrees Celsius until golden. Using ice-cold water for the batter is essential - it slows gluten formation, producing a thin, delicate crust that does not mask the potato's own flavor. Once out of the oil, the concentrated natural sweetness of the sweet potato sits just beneath the crisp shell, and a pinch of salt heightens that sweetness further. It is a standard side order at tteokbokki shops and one of the most universally enjoyed Korean street snacks.
Adjust Servings
Instructions
- 1
Slice sweet potato into 0.5 cm rounds.
- 2
Mix tempura batter with cold water until just combined.
- 3
Coat slices in batter and fry at 170°C until golden.
- 4
Drain and sprinkle with a pinch of salt.
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Nutrition (per serving)
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