Pan Roasted Korean Sweet Potato (Gun-Goguma)

Roasted Korean sweet potatoes (gun goguma) are easy to make with this pan-roasting method. Get that perfect charred skin and caramelization, just like the ones from Korean street food vendors.

📝 Ingredients

• 2 1/4 lb (about 1 kg) Korean sweet potatoes (See note below)

👨‍🍳 Instructions

1. 1Rinse Korean sweet potatoes and place them in a braiser pan or any heavy bottom pan lined with a parchment paper. Make sure your sweet potatoes are placed in a single layer without overlapping.
2. 2Cover with a lid and place on the stovetop over low heat (if your heat source is not as strong, use medium-low heat); roast for 40-60 minutes depending on their size and thickness. Turn your sweet potatoes every 20 minutes to the other side to roast evenly.
3. 3The sweet potatoes are done cooking when the skin shows a slightly charred look and the natural sugar is released and caramelized. When lifted, you will see a sticky residue on the surface of the potatoes, in the form of strands of sugar thread.
4. 4To check for doneness, poke the sweet potato with a chopstick or toothpick. If it goes in very softly without any resistance, they are done. Using oven gloves, remove the sweet potatoes from the pan and serve hot. Be careful! They will be very hot.Serving suggestion: In Korea, these roasted sweet potatoes are often served with kimchi. The combination of sweet and savory is pleasing and very tasty. I recommend that you give it a try. Enjoy!