Goguma Twigim (Pan-Fried Sweet Potatoes)

Photo: oliviajasonkim

The kids love their goguma twigim (fried sweet potatoes) and we happily oblige making it for them if we have the ingredients available. They taste great, provide a lot of health benefits, and they're easy to make. We make it at least several times a month for them. Besides this we also make them steamed sweet potatoes, which is a great hand-held snack for the kids or a snack to take on the go. And though I am accustomed to the deep-fried vegetable medley (yachae twigim) that my mom and older gen

Yield: 4 servings
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  • 3 whole(s) sweet potatoes thinly sliced into flat discs
  • 2 tablespoon(s) olive oil
  • 1 cup(s) all purpose flour (or Korean twigim garu)
  • 1 cup(s) ice cold water
  • 1 dash(es) salt, pepper


  1. 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. 2. Combine the Korean twigim garu, cold water, and some salt and pepper. Mix until smooth without any lumps (similar to pancake batter).
  3. 3. Add the sweet potato slices and coat thoroughly.
  4. 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. 5. Transfer to a serving plate and enjoy as an appetizer or banchan (side dish).

  6. *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.

April 2012

This recipe is a personal recipe added by oliviajasonkim and has not been tested or endorsed by MyRecipes.

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