Korean Sweet Potato Pancakes (Goguma Jeon)
Sweet and savory Korean pancakes made with grated sweet potato. A delightful and egg-free breakfast treat, offering a subtly sweet flavor and crispy texture.
Ingredients
- 2 cups Sweet Potato (grated)
- 1/2 cup All-Purpose Flour
- 2 tablespoons Glutinous Rice Flour (Sweet Rice Flour)
- 1/4 cup Water
- 1/4 teaspoon Salt
- 3 tablespoons Vegetable Oil (for frying)
- 2 tablespoons Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 teaspoon Sesame Oil
- 1/2 teaspoon Sugar
Instructions
- 1In a large bowl, combine grated sweet potato, all-purpose flour, glutinous rice flour, water, and salt. Mix well to form a batter.
- 2In a small bowl, combine soy sauce, rice vinegar, sesame oil, and sugar for the dipping sauce. Set aside.
- 3Heat vegetable oil in a large non-stick skillet over medium heat.
- 4Drop spoonfuls of the sweet potato batter into the skillet, spreading them into small, thin pancakes.
- 5Cook for 3-4 minutes per side, or until golden brown and crispy.
- 6Serve immediately with dipping sauce.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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