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Pan roasted Korean sweet potato is peeled and shows the caramelization in the flesh.

Pan Roasted Korean Sweet Potato (Gun-Goguma)

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This pan roasted Korean sweet potatoes recipe replicates the subtle char on the skin and the caramelization that you would find gun-goguma from Korean street food truck.
Cuisine Korean
Diet Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword baked Korean sweet potato, braiser pan, goguma, korean snack, korean sweet potato, pan roasting, parchment paper, roasted sweet potato, winter
Cook Time 50 minutes
Servings 6
Calories 136
Author Holly Ford

Equipment

Ingredients

  • 2 1/4 lb Korean sweet potatoes See note below

Instructions

  • Rinse Korean sweet potatoes and place them in a braiser pan or any heavy bottom pan lined with a parchment paper. Make sure your sweet potatoes are placed in a single layer without overlapping.
  • Cover with a lid and place on the stovetop over low heat (if your heat source is not as strong, use medium-low heat); roast for 40-60 minutes depending on their size and thickness. Turn your sweet potatoes every 20 minutes to the other side to roast evenly.
  • The sweet potatoes are done cooking when the skin shows a slightly charred look and the natural sugar is released and caramelized. When lifted, you will see a sticky residue on the surface of the potatoes, in the form of strands of sugar thread.
  • To check for doneness, poke the sweet potato with a chopstick or toothpick. If it goes in very softly without any resistance, they are done. Using oven gloves, remove the sweet potatoes from the pan and serve hot. Be careful! They will be very hot.
    Serving suggestion: In Korea, these roasted sweet potatoes are often served with kimchi. The combination of sweet and savory is pleasing and very tasty. I recommend that you give it a try. Enjoy!

Notes

Curing sweet potatoes: While it's tempting to consume the purchased sweet potatoes immediately (especially if they are just harvested), I recommend to let them cure first. All you have to do is let them sit at room temperature for 1-2 weeks. Place them on top of newsprint inside a cardboard box, avoiding any additional moisture. During the curing process, the starches inside the sweet potatoes convert to sugars, allowing the sweet potatoes to become sweeter and more moist when cooked.

Nutrition

Calories: 136kcal | Carbohydrates: 31g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.002g | Sodium: 54mg | Potassium: 718mg | Fiber: 5g | Sugar: 10g | Vitamin A: 29057IU | Vitamin C: 30mg | Calcium: 57mg | Iron: 1mg