📝 About This Recipe
Goguma-twigim is a beloved Korean street food classic that transforms the humble, starchy Korean sweet potato into a shatteringly crisp, golden delicacy. Unlike Western fries, these are sliced into thick rounds or wedges and encased in a light, airy batter that highlights the natural honey-like sweetness of the potato. Perfect as a comforting snack or a side dish, these fritters offer a sophisticated balance of earthy flavor and addictive crunch.
🥗 Ingredients
Main Ingredients
- 2 large Korean Sweet Potatoes (Goguma) (about 1.5 lbs, look for purple skin and yellow flesh)
- 4 cups Frying Oil (Vegetable, canola, or grapeseed oil)
- 1/4 cup Potato Starch (for dredging)
The Crispy Batter
- 1 cup Korean Frying Mix (Twigim-garu) (substitute with all-purpose flour + 1 tsp baking powder if unavailable)
- 1/4 cup Cornstarch (for extra crunch)
- 1 cup Ice-cold Water (must be very cold to prevent gluten development)
- 1 Egg Yolk (adds richness and color)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
Chili-Soy Dipping Sauce
- 2 tablespoons Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 tablespoon Water
- 1/2 teaspoon Gochugaru (Korean Red Chili Flakes)
- 1/2 teaspoon Toasted Sesame Seeds
- 1 tablespoon Green Onion (finely chopped)
👨🍳 Instructions
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1
Scrub the sweet potatoes thoroughly under cold running water. You can peel them if you prefer, but leaving the purple skin on provides a beautiful visual contrast and extra nutrients.
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2
Slice the sweet potatoes into rounds or slanted ovals about 1/3-inch (roughly 1cm) thick. Consistency is key to ensuring they all cook through at the same time.
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3
Soak the sliced sweet potatoes in a bowl of cold water for 10-15 minutes. This removes excess surface starch, which helps the batter stick better and prevents the potatoes from browning too quickly.
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4
Drain the potatoes and pat them completely dry with paper towels. Any moisture left on the surface will create steam and make the coating soggy.
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5
Place the 1/4 cup of potato starch in a large zip-top bag or shallow bowl. Add the dried potato slices and toss until each piece is lightly and evenly coated. Shake off any excess.
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6
In a large mixing bowl, combine the Korean frying mix, cornstarch, garlic powder, and salt. Whisk briefly to aerate.
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7
Add the ice-cold water and the egg yolk to the dry ingredients. Use chopsticks or a whisk to mix gently. Do not overmix; a few small lumps are perfectly fine and actually contribute to a crunchier texture.
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8
In a deep pot or wok, heat the frying oil to 340°F (170°C). Check the temperature by dropping a bead of batter into the oil; if it sinks halfway and immediately pops back up with bubbles, it's ready.
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9
Dip several potato slices into the batter, ensuring they are fully submerged and coated.
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10
Carefully slide the battered potatoes into the hot oil one by one. Do not overcrowd the pot, as this will drop the oil temperature and lead to oily fritters. Fry in batches if necessary.
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11
Fry for 3-4 minutes, turning once, until the batter is a very pale golden color and the potato inside is tender (check with a toothpick). Remove and drain on a wire rack.
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12
For the ultimate crunch, perform a second fry. Increase the oil heat to 375°F (190°C) and flash-fry the pieces for 1 minute until they are deeply golden and crispy.
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13
While the potatoes are frying, whisk together all the dipping sauce ingredients in a small ramekin.
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14
Serve the Goguma-twigim immediately while hot, arranged on a plate with the dipping sauce on the side.
💡 Chef's Tips
Use 'Korean Frying Mix' (Twigim-garu) if possible; it contains seasonings and starches specifically formulated for maximum crispness. Always use ice-cold water for the batter to shock the starch and prevent the flour from getting 'bready'. Don't skip the double-fry method; the first fry cooks the potato, while the second fry evaporates any remaining moisture from the crust for a lasting crunch. Maintain the oil temperature between batches; if the oil gets too cool, the batter will absorb the fat and become greasy.
🍽️ Serving Suggestions
Serve alongside Tteokbokki (spicy rice cakes) and dip the sweet potatoes directly into the spicy red sauce. Pair with a cold Korean lager or a glass of chilled Sikhye (sweet rice punch). Serve as part of a 'Twigim' platter with fried squid, shrimp, and seaweed rolls (Gimmari). Add a sprinkle of cinnamon sugar immediately after frying if you want to lean into the dessert side of the sweet potato.