Goguma Twigim (Pan-Fried Sweet Potatoes)

Everybody loves goguma twigim (fried sweet potatoes), and luckily they are easy to make. They taste great, provide a lot of healthy nutrients, and did I mention they’re easy to make. We make it at least several times a month as a quick and tasty snack or as side dish for our occasional drink. Besides this, we also make steamed sweet potatoes, which is a great hand-held snack that is popular among Koreans. And though I am accustomed to the deep-fried vegetable medley (yachae twigim) that my mom and older generation Korean moms like to make, it’s reassuring to know that these fried varieties are a little healthier than the ones I grew up with.

Servings: 4 people
Prep time: 10 minutes
Cook time: 10 minutes


  • 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)


1. 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.
2. Combine the Korean twigim garu, cold water, and some salt and pepper. Mix until smooth without any lumps (similar to pancake batter).
3. Add the sweet potato slices and coat thoroughly.
4. 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.
5. 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.


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