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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