I wish I knew this Sweet Potato recipe earlier, kids love it too
I wish I knew this Sweet Potato recipe earlier, kids love it too is a easy Korean recipe that serves 4. 215 calories per serving. Recipe by Cooking Sky on YouTube.
Prep: 34 min | Cook: 28 min | Total: 1 hr 12 min
Cost: $25.58 total, $6.40 per serving
Ingredients
- 400 g Sweet Potatoes (peeled and cut into small bite‑size pieces)
- 100 g Glutinous Flour (also called sweet rice flour; gives a chewy texture)
- 20 g Granulated Sugar (adjust to taste)
- 120 ml Milk (whole or 2% milk; can use plant‑based milk)
- 10 g Toasted Sesame Seeds (for garnish; toast until golden)
- 30 ml Vegetable Cooking Oil (for shallow frying; use a neutral oil)
Instructions
Cut Sweet Potatoes
Peel the sweet potatoes and cut them into small, uniform pieces so they steam evenly.
Time: PT5M
Steam Sweet Potatoes
Place the cut sweet potatoes in a steamer basket, cover, and steam over boiling water for about 20 minutes, or until fork‑tender.
Time: PT20M
Mash Hot Sweet Potatoes
Transfer the hot potatoes to a large bowl and crush them while still hot using a dough roller (or a potato masher) until smooth.
Time: PT5M
Add Dry Ingredients
Sprinkle the glutinous flour and sugar over the mashed potatoes and stir briefly to combine.
Time: PT2M
Incorporate Milk and Knead
Slowly pour the milk into the mixture while stirring. Knead the dough by hand for 5–10 minutes until it becomes smooth and pliable.
Time: PT10M
Shape the Cakes
Roll the dough into a flat sheet, cut into small portions, roll each portion into a ball, then flatten into circles about 1 cm thick.
Time: PT10M
Add Sesame Garnish
Sprinkle toasted sesame seeds evenly over the top of each flattened cake.
Time: PT2M
Heat Oil
Add cooking oil to a frying pan and heat over low heat until it reaches 140 °C (use a thermometer).
Time: PT2M
Temperature: 140°C
Fry the Cakes
Place the cakes in the pan, fry for about 3 minutes on the first side, then flip and fry another 3 minutes until both sides are golden brown.
Time: PT6M
Temperature: 140°C
Serve
Remove the cakes with a spatula, let them rest a minute, then serve warm.
Time: PT0M
Nutrition Facts
- Calories
- 215
- Protein
- 2 g
- Carbohydrates
- 45 g
- Fat
- 5 g
- Fiber
- 3 g
Dietary info: Vegetarian, Gluten‑free if using rice flour
Allergens: Milk, Sesame
Ingredient Substitutions
- Instead of Sweet Potatoes: pumpkin, butternut squash
- Instead of Glutinous Flour: regular all‑purpose flour (texture will change), rice flour
- Instead of Granulated Sugar: honey, maple syrup
- Instead of Milk: soy milk, almond milk
- Instead of Toasted Sesame Seeds: poppy seeds, black sesame seeds
- Instead of Vegetable Cooking Oil: canola oil, peanut oil
Equipment Needed
- Cutting Board
- Chef's Knife
- Steamer Basket
- Large Bowl
- Dough Roller (optional)
- Rolling Pin (optional)
- Frying Pan
- Cooking Thermometer
- Spatula
Critical Steps — Do Not Skip
- Steam sweet potatoes until just tender (about 20 minutes).
- Mash the potatoes while hot for a smooth puree.
- Knead the dough until smooth; under‑kneading leads to a crumbly cake.
- Heat oil to exactly 140 °C; too hot will burn the exterior.
Chef Tips from the Video
- Toast sesame seeds in a dry pan for 1–2 minutes to bring out their nutty aroma.
- Cover the dough with a damp cloth while shaping to prevent it from drying out.
- For extra flavor, add a pinch of salt or a dash of vanilla extract to the dough.
Troubleshooting
Cakes are too dense or fall apart.
Ensure the sweet potatoes are mashed while hot and knead the dough longer to develop a smooth, elastic texture.
Cakes burn before turning golden.
Check oil temperature with a thermometer; lower the heat to keep it around 140 °C.
Dough is too sticky.
Add a tablespoon of extra glutinous flour at a time until the dough can be handled.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat gently in a pan.
Freezer: Freeze individually on a tray, then transfer to a zip‑lock bag for up to 1 month. Reheat in a skillet.
Room temperature: Not recommended; cakes become stale quickly.
Make-Ahead Tips
- Steam and mash the sweet potatoes a day ahead; keep the puree covered in the fridge.
- Shape the cakes, sprinkle sesame, and freeze them raw; fry directly from frozen.
Frequently Asked Questions
What is the cultural significance and history of Sweet Potato Cakes in Korean cuisine?
Sweet potato cakes, known as goguma‑jeon, are a traditional Korean street‑food snack that dates back to the early 20th century when sweet potatoes became a staple crop. They are enjoyed as a light bite during market days and festivals, valued for their chewy texture and subtle sweetness.
What are the traditional regional variations of Sweet Potato Cakes in Korean cuisine?
In the southern provinces, the cakes are often made thinner and fried crispier, while in the north they may be thicker and sometimes mixed with mung bean starch. Some regions add a hint of ginger or green onion for extra aroma.
How is Sweet Potato Cake traditionally served in Korea?
Goguma‑jeon is typically served hot, sprinkled with toasted sesame seeds, and accompanied by a light soy‑vinegar dipping sauce or a drizzle of honey. It is commonly eaten as a snack with tea or as a side dish with a larger Korean meal.
During which Korean celebrations or occasions are Sweet Potato Cakes commonly enjoyed?
Sweet potato cakes are popular during harvest festivals, winter street markets, and family gatherings in colder months because the warm, sweet flavor is comforting. They also appear at school fairs and community events.
What authentic ingredients are essential for traditional Sweet Potato Cakes, and what are acceptable substitutes?
Authentic ingredients include sweet potatoes, glutinous (sweet rice) flour, a small amount of sugar, and toasted sesame seeds. Substitutes can be pumpkin or butternut squash for the potatoes, regular rice flour for glutinous flour (though texture changes), and honey or maple syrup instead of sugar.
What other Korean dishes pair well with Sweet Potato Cakes?
Goguma‑jeon pairs nicely with kimchi‑jigae (kimchi stew), a simple bowl of doenjang‑jjigae (soybean paste stew), or a fresh cucumber‑mint salad. A cup of barley tea (bori‑cha) balances the sweetness beautifully.
What are the most common mistakes to avoid when making Sweet Potato Cakes at home?
Common errors include over‑steaming the potatoes (making the puree watery), not kneading the dough enough (resulting in a crumbly cake), and frying at too high a temperature, which burns the exterior before the interior cooks through.
Why does this Sweet Potato Cake recipe use low‑heat oil at 140 °C instead of higher frying temperatures?
Low‑heat oil allows the interior of the cake to set and become soft while the outside slowly turns golden, preserving the cake’s characteristic chewiness. Higher heat would crisp the exterior too quickly and leave the inside undercooked.
Can I make Sweet Potato Cakes ahead of time and how should I store them?
Yes, you can steam and mash the sweet potatoes a day ahead, keep the puree refrigerated, and shape the cakes the next day. Uncooked cakes can be frozen on a tray and fried directly from frozen when needed.
What does the YouTube channel Cooking Sky specialize in?
The YouTube channel Cooking Sky focuses on simple, home‑cooked Asian comfort foods, offering step‑by‑step tutorials that emphasize easy techniques and everyday ingredients for beginner to intermediate cooks.
How does the YouTube channel Cooking Sky's approach to Korean cooking differ from other Korean cooking channels?
Cooking Sky emphasizes minimal equipment and quick preparation, often using common household tools like a dough roller, whereas many Korean channels showcase more elaborate techniques or specialty cookware. Sky’s style is geared toward busy home cooks seeking authentic flavor with convenience.
Last updated: September 1, 2026
