The Korean Sweet Potato [goguma]
You know the saying, “You are what you eat.”? If this were true, my mother would turn into a sweet potato right before my eyes. When I think of food and my mother in the same thought specific foods immediately come to mind: crabs, Korean grapes, eggs – esp. hard boiled, and the Korean sweet potato.
The other day, my mom came home with her favorite root vegetable. The pastor at her church gifted her a box. Apparently he knows someone who bought 40 boxes from a farm in Fresno. If you haven’t had one before, the Korean sweet potato is smaller, with a yellowish inside and tastes sort of like chestnuts.
Typically we microwave them. My mother’s formula is 2 minutes on one side, flip and one more minute on the other side. The larger ones are two 2 minutes on each side. She also makes goguma tang – candied sweet potatoes. I personally like it when the sugar coating on the outside cools down and becomes hard and crispy. My mother likes it more gooey.
Here are a few blogs I found that has the recipe:
- Burp and Slurp
- Aeri’s Kitchen
- Maangchi (Includes regular sweet potato fries & candied Korean sweet potato.)