20 Delicious Korean Sweet Potato Recipes You Must Try

You’re about to discover why Korean sweet potatoes are taking kitchens by storm! These versatile gems transform into everything from creamy soups to decadent desserts, offering comfort food with a healthy twist. Whether you’re craving savory dinners or sweet treats, these recipes will inspire your culinary adventures. Get ready to fall in love with these 20 delicious creations that showcase the magic of Korean sweet potatoes!

Korean Sweet Potato Noodles (Japchae)

Many home cooks find Korean cuisine intimidating, but japchae is the perfect gateway dish with its familiar sweet potato noodles and approachable cooking method. Mastering this stir-fried noodle dish requires just a few key ingredients and careful attention to timing. My methodical approach will guide you through creating perfectly chewy noodles with balanced savory-sweet flavors.

Ingredients

Sweet potato starch noodles – 8 oz
Beef sirloin – ½ lb
Soy sauce – ¼ cup
Sugar – 2 tbsp
Sesame oil – 2 tbsp
Vegetable oil – 1 tbsp
Garlic – 4 cloves
Spinach – 4 cups
Carrot – 1 medium
Onion – 1 medium

Instructions

1. Place sweet potato starch noodles in a large bowl and cover completely with warm water. 2. Let noodles soak for 30 minutes until pliable but still firm. 3. Thinly slice beef sirloin against the grain into 2-inch strips. 4. Mince garlic cloves until you have 1 tablespoon. 5. Combine soy sauce, sugar, and sesame oil in a small bowl, stirring until sugar dissolves completely. 6. Cut carrot into matchsticks approximately 2 inches long. 7. Slice onion into thin ¼-inch strips. 8. Bring 4 quarts of water to a rolling boil in a large pot. 9. Add soaked noodles and cook for 7 minutes, stirring occasionally. 10. Immediately drain noodles and rinse under cold running water for 1 minute to stop cooking. 11. Cut cooked noodles with kitchen scissors into 8-inch lengths for easier eating. 12. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering. 13. Add beef strips and cook for 3 minutes until no longer pink. 14. Add minced garlic and stir for 30 seconds until fragrant. 15. Add carrot matchsticks and onion strips, stir-frying for 2 minutes until slightly softened. 16. Add spinach and cook for 1 minute until just wilted. 17. Incorporate cooked noodles into the wok, using tongs to separate strands. 18. Pour sauce mixture over noodles and vegetables, tossing continuously for 2 minutes until evenly coated. 19. Remove from heat and let rest for 5 minutes before serving. Ultimately, you’ll achieve the signature chewy texture of the glass noodles contrasted with tender vegetables and savory beef. Unlike many noodle dishes, japchae tastes equally wonderful served warm, at room temperature, or even chilled the next day. For a creative presentation, try serving individual portions in lettuce cups with a sprinkle of sesame seeds.

Roasted Korean Sweet Potato Wedges

Baking perfect sweet potato wedges requires just a few simple steps and ingredients, but the key is in the technique. Let me walk you through creating crispy, caramelized wedges that will become your new favorite side dish. Follow each step carefully for foolproof results every single time.

Ingredients

• Sweet potatoes – 2 large
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – 1 tsp
• Cornstarch – 1 tbsp

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Scrub the sweet potatoes thoroughly under running water to remove any dirt.
3. Cut each sweet potato in half lengthwise, then cut each half into ½-inch thick wedges.
4. Place the wedges in a large bowl and toss with olive oil until evenly coated.
5. Sprinkle salt, black pepper, garlic powder, and cornstarch over the wedges.
6. Toss everything together until each wedge is lightly coated with the seasoning mixture.
7. Arrange the wedges in a single layer on the prepared baking sheet, making sure they don’t touch.
8. Roast for 20 minutes, then flip each wedge carefully using tongs.
9. Continue roasting for another 15-20 minutes until the edges are deeply caramelized and crispy.
10. Remove from oven and let rest for 5 minutes before serving.

Here’s what makes these wedges special: the cornstarch creates an extra-crispy exterior while the high heat caramelizes the natural sugars. These sweet potatoes develop a wonderful contrast between the tender interior and crunchy edges. Try serving them with a spicy gochujang dipping sauce or crumbling them over a salad for added texture.

Korean Sweet Potato Pancakes (Gamjajeon)

Baking these Korean sweet potato pancakes requires just a few simple ingredients and yields a wonderfully chewy, subtly sweet result. Gamjajeon comes together quickly, making it perfect for a snack or light meal any time of day. Follow these steps carefully for golden, crispy-edged pancakes every single time.

Ingredients

Sweet potato – 1 large (about 2 cups grated)
All-purpose flour – ¼ cup
Water – 2 tablespoons
Salt – ½ teaspoon
Vegetable oil – 3 tablespoons

Instructions

1. Peel the sweet potato completely using a vegetable peeler.
2. Grate the sweet potato on the medium holes of a box grater into a medium bowl.
3. Add the all-purpose flour, water, and salt directly to the grated sweet potato.
4. Mix everything together with your hands until a sticky, cohesive dough forms. (Tip: Squeeze the mixture firmly to help release the sweet potato’s natural starch, which acts as a binder.)
5. Divide the dough into 4 equal portions and shape each into a ball.
6. Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium heat until it shimmers.
7. Place one dough ball in the center of the hot skillet and press it flat with your palm into a ¼-inch thick circle.
8. Cook the pancake for 4 minutes until the bottom is golden brown and crispy.
9. Flip the pancake carefully using a spatula.
10. Cook the second side for another 4 minutes until equally golden and crispy. (Tip: Press down gently with the spatula to ensure even contact with the pan.)
11. Transfer the cooked pancake to a wire rack to prevent sogginess.
12. Repeat steps 6-11 with the remaining dough balls, adding ½ tablespoon of oil to the skillet before each new pancake. (Tip: Wipe the skillet clean between batches if any burnt bits accumulate.)
13. Cut each pancake into wedges using kitchen scissors or a sharp knife.
Gamjajeon offers a delightful contrast of crispy edges and a soft, slightly chewy interior with natural sweetness that needs no additional seasoning. Serve them immediately with a simple soy-vinegar dipping sauce or enjoy them plain as a satisfying gluten-free snack. Their beautiful orange color and rustic texture make them particularly appealing for autumn gatherings or breakfast with a modern twist.

Sweet Potato and Red Bean Porridge (Patjuk)

Just when the crisp autumn air settles in, this comforting Korean-inspired porridge becomes my go-to meal. Patjuk combines the natural sweetness of sweet potatoes with creamy red beans in a warming, nourishing bowl that feels like a hug from the inside out.

Ingredients

Sweet potatoes – 2 cups, peeled and cubed
Sweet rice flour – ½ cup
Water – 6 cups
Canned red beans – 1 cup, rinsed and drained
Salt – ½ tsp
Sugar – 2 tbsp

Instructions

1. Place 2 cups of peeled, cubed sweet potatoes in a medium pot with 6 cups of water.
2. Bring the pot to a boil over high heat, then reduce to medium heat and simmer for 20 minutes until the sweet potatoes are fork-tender.
3. While the sweet potatoes cook, combine ½ cup of sweet rice flour with ¼ cup of cold water in a small bowl and mix until a smooth dough forms. (Tip: Using cold water prevents the dough from becoming sticky.)
4. Pinch small pieces of the dough (about ¼ teaspoon each) and roll them into tiny balls between your palms.
5. Once the sweet potatoes are tender, use a potato masher to coarsely mash them directly in the pot, leaving some small chunks for texture.
6. Add 1 cup of rinsed, drained canned red beans, ½ teaspoon of salt, and 2 tablespoons of sugar to the pot, stirring to combine.
7. Drop the rice flour balls into the simmering porridge and cook for 5 minutes, stirring occasionally to prevent sticking. (Tip: The rice balls are done when they float to the surface.)
8. Reduce the heat to low and simmer for an additional 10 minutes, stirring every 2–3 minutes, until the porridge thickens slightly. (Tip: For a thicker consistency, simmer 5 minutes longer.)
9. Remove from heat and let stand for 2 minutes before serving.
Ultimate comfort in a bowl, this porridge boasts a velvety texture with soft sweet potato chunks and creamy beans. The subtle sweetness makes it perfect for breakfast or dessert, and I love topping mine with toasted sesame seeds for a nutty crunch.

Korean Sweet Potato Latte (Goguma Latte)

Goguma latte brings the cozy sweetness of Korean street food right to your kitchen with just a few simple ingredients. Getting started is easy—you’ll need one medium sweet potato, some milk, and a touch of sweetener to create this creamy, comforting drink. Follow these steps closely for a perfect result every time.

Ingredients

– Sweet potato – 1 medium
– Milk – 2 cups
– Honey – 2 tbsp

Instructions

1. Preheat your oven to 400°F.
2. Pierce the sweet potato several times with a fork.
3. Bake the sweet potato directly on the oven rack for 45–50 minutes until it’s soft when squeezed with oven mitts. Tip: Baking instead of boiling concentrates the sweet potato’s natural sugars for a richer flavor.
4. Let the sweet potato cool until you can handle it comfortably, about 15 minutes.
5. Scoop the flesh from the skin into a blender, discarding the skin.
6. Add the milk and honey to the blender.
7. Blend on high speed for 60–90 seconds until completely smooth and frothy. Tip: For extra froth, blend a few seconds longer—this mimics the texture of coffee shop lattes.
8. Pour the mixture into a small saucepan.
9. Heat over medium-low heat, stirring constantly, until steam rises and tiny bubbles form at the edges, about 4–5 minutes. Tip: Avoid boiling to prevent the milk from scalding and developing a cooked flavor.
10. Pour into mugs and serve immediately. Made correctly, this latte has a velvety, pudding-like thickness with deep caramel notes from the roasted sweet potato. Try it with a sprinkle of cinnamon or a dollop of whipped cream for a dessert-like treat.

Sweet Potato Stuffed Korean Rice Cakes (Hobak Tteok)

Keeping your kitchen adventures exciting doesn’t require complex techniques, and this sweet potato stuffed Korean rice cake recipe proves just that. Known as Hobak Tteok, these chewy delights combine familiar ingredients in a uniquely satisfying way that’s perfect for beginners to master.

Ingredients

• Sweet potatoes – 2 medium
• Glutinous rice flour – 1 cup
• Water – ½ cup
• Sugar – 2 tbsp
• Salt – ¼ tsp
• Vegetable oil – 1 tbsp

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pierce each sweet potato 5-6 times with a fork to allow steam to escape during baking.
3. Bake the sweet potatoes for 45-50 minutes until they yield easily when squeezed with oven mitts.
4. Remove the sweet potatoes from the oven and let them cool for 15 minutes until safe to handle.
5. Cut each sweet potato in half lengthwise and scoop the flesh into a medium bowl, discarding the skins.
6. Add sugar and salt to the sweet potato flesh and mash with a fork until completely smooth.
7. In a separate bowl, combine glutinous rice flour with water, mixing with a spatula until a shaggy dough forms.
8. Knead the dough on a clean surface for 3-4 minutes until it becomes smooth and pliable.
9. Divide the dough into 8 equal portions and roll each into a ball between your palms.
10. Flatten each dough ball into a 3-inch circle using your fingers, creating a slight depression in the center.
11. Place 1 tablespoon of sweet potato filling in the center of each dough circle.
12. Gather the edges of the dough around the filling and pinch firmly to seal, then gently roll between your hands to form smooth balls.
13. Heat vegetable oil in a non-stick skillet over medium heat until it shimmers when tilted.
14. Arrange the stuffed rice cakes in the skillet, leaving 1 inch between each for even cooking.
15. Pan-fry for 3-4 minutes until the bottoms develop golden brown spots, then flip carefully with tongs.
16. Cook for another 3-4 minutes until both sides are evenly golden and the dough appears slightly translucent.
17. Transfer to a wire rack to cool for 5 minutes before serving.

Notably, these rice cakes offer a wonderful textural contrast between the chewy glutinous rice exterior and the creamy sweet potato filling. The subtle sweetness from the natural potatoes balances beautifully with the savory dough, making them equally satisfying as a snack or dessert. Try serving them warm with a dusting of cinnamon sugar or alongside a cup of green tea for a complete experience.

Korean Sweet Potato Bread (Goguma-ppang)

Kicking off our baking session today, we’re making Korean sweet potato bread, a delightful treat with a soft, chewy exterior and sweet, earthy filling that’s surprisingly simple to create at home. Known as goguma-ppang, this popular street food combines basic pantry staples into something wonderfully comforting and perfect for autumn snacking. Let’s gather our ingredients and walk through each step together to ensure your bread turns out beautifully.

Ingredients

Flour – 2 cups
Milk – ¾ cup
Sugar – ¼ cup
Instant yeast – 2 tsp
Salt – ½ tsp
Sweet potato – 1 large (about 1½ cups mashed)
Butter – 2 tbsp
Egg – 1

Instructions

1. Peel the sweet potato, cut it into 1-inch cubes, and steam them for 15 minutes over boiling water until easily pierced with a fork.
2. Mash the steamed sweet potato thoroughly with a fork until no lumps remain, then set it aside to cool completely to room temperature.
3. In a large mixing bowl, combine the flour, instant yeast, sugar, and salt, whisking them together for 30 seconds to distribute the yeast evenly.
4. Warm the milk to 110°F in a microwave-safe bowl for 45 seconds, then pour it into the dry ingredients along with the egg.
5. Mix the dough with a wooden spoon for 2 minutes until it forms a shaggy ball, then knead it on a floured surface for 8 minutes until smooth and elastic.
6. Incorporate the softened butter into the dough by kneading for another 3 minutes until fully absorbed and the dough is slightly tacky.
7. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
8. Punch down the risen dough to release air bubbles, then divide it into 8 equal portions and roll each into a smooth ball.
9. Flatten each dough ball into a 4-inch circle, place 2 tablespoons of mashed sweet potato in the center, and pinch the edges tightly to seal.
10. Shape each filled dough into an oval resembling a sweet potato, then place them seam-side down on a parchment-lined baking sheet.
11. Cover the shaped bread with a cloth and let them proof for 30 minutes in a warm area until puffy.
12. Preheat your oven to 350°F during the last 10 minutes of proofing to ensure even baking.
13. Bake the bread for 18–20 minutes until golden brown and firm to the touch, rotating the pan halfway through for even coloring.
14. Transfer the baked bread to a wire rack and let them cool for 15 minutes before serving to set the texture.

Moist and tender with a subtle sweetness, this bread offers a satisfying chew that contrasts beautifully with the creamy potato filling. For a fun twist, try serving it warm with a drizzle of honey or a sprinkle of cinnamon sugar to enhance its cozy flavors. It’s perfect for breakfast or as an afternoon snack that’ll transport you straight to the streets of Seoul.

Sweet Potato and Cheese Korean Corn Dogs

Satisfyingly crispy on the outside with a soft, cheesy interior, these Korean-inspired corn dogs combine sweet potato and mozzarella in a fun handheld treat that’s surprisingly simple to make at home. Start by gathering your ingredients and following these methodical steps to achieve that perfect golden crunch and irresistible cheese pull every time.

Ingredients

Flour – 1 cup
Sugar – 2 tbsp
Salt – ½ tsp
Instant yeast – 1 tsp
Warm water – ¾ cup
Sweet potato – 1 medium, peeled and cut into ½-inch cubes
Mozzarella cheese – 4 oz, cut into ½-inch thick sticks
Vegetable oil – 4 cups
Panko breadcrumbs – 1 cup

Instructions

1. Combine 1 cup flour, 2 tbsp sugar, ½ tsp salt, and 1 tsp instant yeast in a large mixing bowl.
2. Gradually pour in ¾ cup warm water (110°F) while stirring with a wooden spoon until a sticky dough forms.
3. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour until doubled in size.
4. Steam the peeled sweet potato cubes for 15 minutes until easily pierced with a fork.
5. Mash the cooked sweet potato thoroughly until smooth and free of lumps.
6. Mix the mashed sweet potato into the risen dough until fully incorporated.
7. Divide the dough into 4 equal portions and flatten each into a 4-inch circle.
8. Place one mozzarella stick in the center of each dough circle.
9. Wrap the dough completely around the cheese, pinching the seams tightly to seal.
10. Roll each stuffed dough ball in 1 cup panko breadcrumbs, pressing gently to adhere.
11. Heat 4 cups vegetable oil in a deep pot to 350°F using a deep-fry thermometer.
12. Carefully lower 2 corn dogs into the hot oil using tongs.
13. Fry for 3-4 minutes, turning occasionally, until deep golden brown and crispy.
14. Remove the corn dogs and drain on a wire rack for 2 minutes.
15. Repeat the frying process with the remaining corn dogs.

Fresh from the fryer, these corn dogs offer a delightful contrast between the crunchy panko coating and the soft, stretchy cheese center. For an extra flavor boost, try dipping them in spicy gochujang mayo or sweet chili sauce, or serve them alongside a crisp cabbage slaw to balance the richness.

Korean Sweet Potato Soup (Goguma-guk)

M
aking this comforting Korean sweet potato soup is simpler than you might think, and it’s the perfect cozy meal for chilly evenings. Let’s walk through each step together so you can create this nourishing dish with confidence. You’ll be amazed at how these basic ingredients transform into something so satisfying.

Ingredients

Sweet potatoes – 2 large (about 3 cups chopped)
Water – 6 cups
Salt – 1 tsp
Sugar – 1 tbsp

Instructions

1. Peel 2 large sweet potatoes completely using a vegetable peeler.
2. Cut the peeled sweet potatoes into ½-inch cubes for even cooking.
3. Place the cubed sweet potatoes in a large pot.
4. Add 6 cups of cold water to the pot with the sweet potatoes.
5. Bring the water to a boil over high heat, which should take about 8-10 minutes.
6. Once boiling, reduce the heat to medium-low to maintain a gentle simmer.
7. Cover the pot with a lid, leaving a small gap for steam to escape.
8. Simmer for 25 minutes until the sweet potato cubes are completely tender when pierced with a fork.
9. Add 1 teaspoon of salt to the simmering soup.
10. Stir in 1 tablespoon of sugar until fully dissolved.
11. Continue simmering for 5 more minutes to allow the flavors to meld.
12. Taste the broth and adjust seasoning if needed, though the measurements should be perfect.
13. Ladle the hot soup into bowls, making sure to include both broth and sweet potato pieces.
V
elvety soft sweet potatoes create a naturally creamy texture without any dairy, while the subtle sweetness balanced by salt makes this soup incredibly comforting. Try topping it with toasted sesame seeds for crunch or pairing it with kimchi for a traditional Korean meal experience that feels both nourishing and special.

Sweet Potato and Kimchi Stir-Fry

Often overlooked but incredibly satisfying, this sweet potato and kimchi stir-fry brings together sweet, spicy, and savory flavors in one pan. Our methodical approach ensures even cooking and balanced seasoning every time. You’ll appreciate how quickly this vibrant dish comes together for a weeknight meal.

Ingredients

Sweet potatoes – 2 medium
Vegetable oil – 2 tbsp
Kimchi – 1 cup
Soy sauce – 1 tbsp
Sesame oil – 1 tsp

Instructions

1. Peel 2 medium sweet potatoes and cut them into ½-inch cubes.
2. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add the sweet potato cubes to the hot oil and spread them in a single layer.
4. Cook the sweet potatoes for 8-10 minutes, stirring every 2 minutes, until they develop golden-brown edges.
5. Add 1 cup of kimchi to the skillet, including 2 tablespoons of the kimchi liquid.
6. Cook for 3-4 minutes, stirring constantly, until the kimchi is heated through and slightly caramelized.
7. Pour 1 tablespoon of soy sauce evenly over the mixture.
8. Continue cooking for 1 minute while stirring to coat all ingredients.
9. Remove the skillet from heat and drizzle with 1 teaspoon of sesame oil.
10. Stir gently to incorporate the sesame oil throughout the dish.

Your sweet potato and kimchi stir-fry is now ready to serve. You’ll notice the sweet potatoes maintain a slight firmness that contrasts beautifully with the tender kimchi. The natural sweetness of the potatoes balances the spicy tang of the fermented cabbage perfectly. Try serving it over steamed rice or alongside fried eggs for a complete meal that highlights the complex flavors.

Korean Sweet Potato Pizza with Gochujang Sauce

Venturing beyond traditional pizza, this Korean-inspired sweet potato pizza with gochujang sauce offers a delightful fusion of sweet and spicy flavors that’s surprisingly simple to make at home. Let me walk you through each step methodically so you can recreate this unique dish with confidence.

Ingredients

Sweet potato – 1 large
Pizza dough – 1 lb
Gochujang paste – ¼ cup
Sesame oil – 1 tbsp
Mozzarella cheese – 2 cups
Green onions – 3 stalks
Sesame seeds – 1 tbsp

Instructions

1. Preheat your oven to 425°F and position one rack in the middle.
2. Peel the sweet potato and slice it into ¼-inch thick rounds using a sharp knife.
3. Arrange sweet potato slices in a single layer on a baking sheet lined with parchment paper.
4. Roast the sweet potato slices for 20 minutes until they’re tender when pierced with a fork.
5. While potatoes roast, roll out the pizza dough on a floured surface to form a 12-inch circle.
6. Transfer the rolled dough to a pizza stone or baking sheet dusted with cornmeal to prevent sticking.
7. In a small bowl, whisk together gochujang paste and sesame oil until fully combined.
8. Spread the gochujang sauce evenly over the pizza dough, leaving a ½-inch border around the edges.
9. Sprinkle 1½ cups of mozzarella cheese over the sauce in an even layer.
10. Arrange the roasted sweet potato slices in a single layer over the cheese.
11. Top with the remaining ½ cup of mozzarella cheese.
12. Bake the pizza on the middle rack for 15-18 minutes until the crust is golden brown and cheese is bubbly.
13. While pizza bakes, thinly slice the green onions, using both white and green parts.
14. Remove pizza from oven and let it rest for 3 minutes before slicing to allow the cheese to set.
15. Sprinkle sliced green onions and sesame seeds over the finished pizza.
The creamy sweet potatoes provide a wonderful contrast to the spicy gochujang sauce, while the melted mozzarella brings everything together in perfect harmony. For an extra flavor boost, try drizzling with a little extra sesame oil before serving, or pair with a crisp Asian slaw for a complete meal that balances the pizza’s richness.

Sweet Potato and Tofu Bibimbap

You’re probably looking for a healthy, satisfying meal that comes together without fuss. Sweet potato and tofu bibimbap delivers exactly that—a vibrant Korean-inspired bowl packed with texture and flavor, perfect for weeknights when you want something nourishing but easy.

Ingredients

– Sweet potato – 1 large
– Firm tofu – 14 oz block
– Cooked brown rice – 2 cups
– Soy sauce – 2 tbsp
– Sesame oil – 1 tbsp
– Gochujang – 1 tbsp
– Vegetable oil – 1 tbsp
– Garlic – 2 cloves
– Spinach – 4 cups
– Carrot – 1 medium
– Egg – 1

Instructions

1. Preheat your oven to 400°F.
2. Peel the sweet potato and cut it into ½-inch cubes.
3. Toss the sweet potato cubes with 1 tsp vegetable oil and spread them in a single layer on a baking sheet.
4. Roast the sweet potato for 25 minutes, flipping halfway through, until the edges are lightly browned and tender when pierced with a fork.
5. Press the block of firm tofu between paper towels with a heavy pan on top for 15 minutes to remove excess water.
6. Cut the pressed tofu into 1-inch cubes.
7. Heat 2 tsp vegetable oil in a non-stick skillet over medium-high heat.
8. Add the tofu cubes and cook for 5 minutes, flipping occasionally, until golden brown on all sides.
9. Mince the garlic cloves.
10. Add the minced garlic and 2 tbsp soy sauce to the skillet with the tofu, stirring for 1 minute until fragrant.
11. Julienne the carrot into thin matchsticks.
12. Heat a separate skillet over medium heat with 1 tsp sesame oil.
13. Sauté the carrot matchsticks for 3 minutes until slightly softened but still crisp.
14. Add the spinach to the same skillet and cook for 2 minutes, stirring constantly, until wilted.
15. Fry the egg in a small non-stick pan over medium heat until the whites are fully set but the yolk is still runny, about 3 minutes.
16. Divide the 2 cups cooked brown rice between two bowls.
17. Arrange the roasted sweet potato, sautéed tofu, carrots, and spinach in separate sections over the rice.
18. Top each bowl with the fried egg.
19. Drizzle 1 tbsp sesame oil and 1 tbsp gochujang over each bowl.
20. Just before eating, mix everything together thoroughly to combine all ingredients and sauces.
Juicy, caramelized sweet potato and crispy tofu create a wonderful contrast against the fluffy rice and vibrant vegetables. The runny egg yolk and gochujang blend into a rich, spicy sauce that coats every bite. For a fun twist, serve it with extra kimchi on the side or top with toasted sesame seeds for added crunch.

Korean Sweet Potato Donuts (Goguma Donut)

For those seeking a delightful twist on classic donuts, Korean sweet potato donuts offer a naturally sweet, fluffy texture that’s surprisingly simple to create at home. Following these methodical steps will yield golden, cake-like treats perfect for autumn baking or any cozy occasion.

Ingredients

Sweet potato – 1 large
All-purpose flour – 1 cup
Granulated sugar – ¼ cup
Baking powder – 1 tsp
Salt – ½ tsp
Milk – ⅓ cup
Vegetable oil – 2 tbsp
Vegetable oil for frying – 4 cups

Instructions

1. Peel the sweet potato and cut it into 1-inch cubes.
2. Steam the sweet potato cubes for 15 minutes until completely tender when pierced with a fork.
3. Mash the steamed sweet potato thoroughly in a medium bowl until no lumps remain.
4. Add the all-purpose flour, granulated sugar, baking powder, and salt to the mashed sweet potato.
5. Pour in the milk and 2 tablespoons of vegetable oil.
6. Mix all ingredients together until a soft dough forms, being careful not to overmix.
7. Heat 4 cups of vegetable oil in a deep pot to 350°F, using a candy thermometer to monitor the temperature accurately.
8. Scoop tablespoon-sized portions of dough and gently roll them into smooth balls between your palms.
9. Carefully lower 3-4 dough balls into the hot oil using a slotted spoon, avoiding overcrowding the pot.
10. Fry the donuts for 2-3 minutes until golden brown, flipping them halfway through cooking for even coloring.
11. Remove the fried donuts with a slotted spoon and drain them on a wire rack set over paper towels.
12. Repeat the frying process with the remaining dough balls, allowing the oil to return to 350°F between batches.
13. Let the donuts cool for 5 minutes before serving. Creating these donuts results in a wonderfully tender crumb with subtle earthy sweetness from the sweet potato. Consider dusting them with cinnamon sugar or drizzling with honey for extra indulgence, though they’re perfectly satisfying on their own warm from the fryer.

Sweet Potato and Beef Bulgogi Bowl

Haven’t you been searching for that perfect weeknight dinner that feels both comforting and exciting? Here’s how to create a Sweet Potato and Beef Bulgogi Bowl that delivers savory-sweet satisfaction with minimal effort. Let me walk you through each step methodically so you can achieve restaurant-quality results right in your own kitchen.

Ingredients

– Ground beef – 1 lb
– Soy sauce – ¼ cup
– Brown sugar – 2 tbsp
– Sesame oil – 1 tbsp
– Garlic – 2 cloves, minced
– Sweet potato – 1 large, peeled and cubed
– Cooked rice – 2 cups
– Green onions – 2, sliced
– Sesame seeds – 1 tsp

Instructions

1. Preheat your oven to 400°F.
2. Place the cubed sweet potato on a baking sheet in a single layer.
3. Roast the sweet potatoes for 25 minutes until they’re tender and lightly browned at the edges. (Tip: Don’t overcrowd the pan—this ensures even browning and crisp edges.)
4. While sweet potatoes roast, heat a large skillet over medium-high heat.
5. Add the ground beef to the hot skillet, breaking it apart with a spatula.
6. Cook the beef for 6-8 minutes until no pink remains, stirring occasionally.
7. Drain any excess fat from the skillet.
8. Reduce the heat to medium and add the minced garlic to the beef.
9. Cook the garlic with the beef for 1 minute until fragrant.
10. Pour in the soy sauce, brown sugar, and sesame oil.
11. Stir continuously for 2-3 minutes until the sauce thickens and coats the beef evenly. (Tip: Constant stirring prevents the sugar from burning and ensures a glossy, well-incorporated sauce.)
12. Remove the sweet potatoes from the oven when they’re fork-tender.
13. Divide the cooked rice between two bowls.
14. Top the rice with the beef bulgogi mixture.
15. Arrange the roasted sweet potatoes over the beef.
16. Sprinkle with sliced green onions and sesame seeds. (Tip: Toasting the sesame seeds in a dry pan for 1-2 minutes before sprinkling will enhance their nutty flavor.)
17. Serve immediately while hot. Once assembled, the tender sweet potatoes provide a creamy contrast to the savory beef, while the sesame seeds add delightful crunch. For a fresh twist, try adding quick-pickled cucumbers or a soft-boiled egg to make this bowl even more satisfying.

Korean Sweet Potato Mash with Honey Butter

Venturing into Korean comfort food reveals delightful simplicity, and this sweet potato mash exemplifies that perfectly with just a few quality ingredients. You’ll appreciate how roasting intensifies the natural sweetness before we transform the potatoes into a velvety, honey-kissed side dish. Let’s walk through each step methodically to ensure your mash turns out smooth and flavorful every time.

Ingredients

Sweet potatoes – 2 lbs
Unsalted butter – 4 tbsp
Honey – 2 tbsp
Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F.
2. Scrub the sweet potatoes thoroughly under running water to remove any dirt.
3. Pat the sweet potatoes completely dry with paper towels.
4. Pierce each sweet potato 5-6 times with a fork to allow steam to escape during baking.
5. Place the sweet potatoes directly on the middle oven rack with a baking sheet on the rack below to catch any drips.
6. Bake for 45-60 minutes until the skins are wrinkled and the flesh yields easily when squeezed with oven mitts.
7. Remove the sweet potatoes from the oven and let them cool on a wire rack for 15 minutes until comfortable to handle.
8. Cut each sweet potato in half lengthwise once cooled.
9. Scoop the flesh into a medium mixing bowl, discarding the skins.
10. Add the unsalted butter to the warm sweet potato flesh.
11. Pour in the honey over the mixture.
12. Sprinkle the salt evenly across the ingredients.
13. Mash the mixture vigorously with a potato masher for 2-3 minutes until completely smooth with no lumps remaining.
14. Transfer the mash to a serving bowl using a rubber spatula to scrape the mixing bowl clean.
Zesty and comforting, this mash boasts an incredibly silky texture that melts on the tongue with caramelized sweetness from the roasted potatoes. The honey butter glaze adds a luxurious shine while allowing the natural flavors to shine through. For a creative twist, try serving it warm alongside grilled pork chops or as a sweet base for breakfast bowls topped with Greek yogurt and toasted pecans.

Sweet Potato and Seaweed Salad (Miyeok Muchim)

Now, let’s explore a refreshing Korean-inspired salad that combines earthy sweet potatoes with nutritious seaweed. Naturally gluten-free and packed with vitamins, this dish comes together quickly with minimal ingredients. You’ll appreciate how the sweet and savory elements balance perfectly in this vibrant side.

Ingredients

Sweet potato – 1 large
Dried miyeok (seaweed) – ½ cup
Rice vinegar – 2 tbsp
Soy sauce – 1 tbsp
Sesame oil – 1 tsp
Sugar – 1 tsp
Toasted sesame seeds – 1 tbsp

Instructions

1. Place dried miyeok in a large bowl and cover completely with cold water.
2. Let the seaweed soak for 15 minutes until it expands and becomes tender.
3. Peel the sweet potato and cut it into ¼-inch thick matchsticks.
4. Bring a medium pot of water to a rolling boil over high heat.
5. Add sweet potato matchsticks to the boiling water and cook for exactly 3 minutes.
6. Immediately drain the sweet potatoes and transfer them to an ice water bath to stop the cooking process.
7. Squeeze excess water from the rehydrated seaweed using your hands.
8. Cut the softened seaweed into 2-inch lengths with kitchen scissors.
9. Combine rice vinegar, soy sauce, sesame oil, and sugar in a small bowl.
10. Whisk the dressing ingredients vigorously for 30 seconds until the sugar dissolves completely.
11. Drain the cooled sweet potatoes and pat them dry with paper towels.
12. Combine sweet potatoes and chopped seaweed in a mixing bowl.
13. Pour the prepared dressing over the vegetable mixture.
14. Toss everything together gently with tongs until evenly coated.
15. Sprinkle toasted sesame seeds over the salad and give one final gentle toss.
16. Transfer the finished salad to a serving dish.

A delightful contrast emerges between the crisp-tender sweet potatoes and the slightly chewy seaweed, while the tangy-sweet dressing brings everything together harmoniously. Try serving this salad alongside grilled fish or as a bright component in rice bowls for added texture and flavor complexity.

Korean Sweet Potato Tempura

Whether you’re craving a crispy snack or a unique side dish, Korean sweet potato tempura offers a delightful crunch with a naturally sweet interior that’s surprisingly simple to make at home. We’ll walk through each step methodically to ensure your tempura comes out perfectly light and golden every time.

Ingredients

Sweet potato – 1 large
All-purpose flour – 1 cup
Cornstarch – ¼ cup
Ice water – 1 cup
Vegetable oil – 4 cups
Salt – ½ tsp

Instructions

1. Peel the sweet potato completely using a vegetable peeler. 2. Cut the sweet potato into ¼-inch thick slices using a sharp knife. 3. Combine 1 cup all-purpose flour and ¼ cup cornstarch in a medium bowl. 4. Add 1 cup ice water to the flour mixture while stirring with a whisk. 5. Mix the batter until just combined, leaving some small lumps for better texture. 6. Heat 4 cups vegetable oil in a heavy pot to 350°F, checking with a deep-fry thermometer. 7. Dip each sweet potato slice into the batter, coating both sides completely. 8. Let excess batter drip off each slice for about 3 seconds before frying. 9. Carefully place battered slices into the hot oil using tongs, working in batches of 4-5 pieces. 10. Fry for 3-4 minutes until golden brown and crispy, flipping once halfway through. 11. Remove tempura from oil and drain on a wire rack set over a baking sheet. 12. Sprinkle ½ tsp salt evenly over the hot tempura immediately after frying. Keep these beauties crispy by serving them right away—their delicate crunch gives way to tender, sweet centers that pair wonderfully with a simple soy dipping sauce or even drizzled with honey for extra sweetness.

Sweet Potato and Chestnut Rice (Bap)

Meticulously combining sweet potatoes and chestnuts with rice creates a comforting, slightly sweet dish that’s perfect for autumn evenings. This simple one-pot meal requires minimal prep but delivers maximum flavor through careful layering and gentle cooking. Follow these precise steps to achieve perfectly cooked grains with tender, sweet vegetable pieces throughout.

Ingredients

• Sweet potato – 1 medium
• Chestnuts – ½ cup
• Rice – 1 cup
• Water – 1¼ cups
• Sesame oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Rinse 1 cup of rice under cold running water until the water runs clear, which removes excess starch for fluffier results.
2. Peel 1 medium sweet potato and cut into ½-inch cubes for even cooking.
3. Combine the rinsed rice, ½ cup chestnuts, sweet potato cubes, 1¼ cups water, 1 tbsp sesame oil, and ½ tsp salt in a medium saucepan.
4. Bring the mixture to a boil over high heat, then immediately reduce to the lowest heat setting and cover tightly.
5. Simmer for 20 minutes without lifting the lid, as steam escape can cause uneven cooking.
6. Remove from heat and let rest covered for 10 minutes to allow residual steam to finish cooking the rice.
7. Fluff the rice gently with a fork to separate grains without mashing the sweet potatoes.

Offering a delightful contrast between the soft, sweet potatoes and the firm, nutty chestnuts, this dish pairs beautifully with roasted vegetables or can be topped with a fried egg for extra protein. The subtle sesame aroma complements the natural sweetness perfectly, making it equally suitable as a side dish or light main course.

Korean Sweet Potato Muffins

Filled with warm, earthy sweetness and a tender crumb, these Korean sweet potato muffins bring a delightful twist to classic baking. Following these straightforward steps will guide you through creating perfectly textured treats every time. Let’s begin with gathering our minimal ingredients and preparing our workspace.

Ingredients

• Mashed sweet potato – 1 cup
• All-purpose flour – 1 cup
• Granulated sugar – ½ cup
• Egg – 1 large
• Milk – ¼ cup
• Baking powder – 2 tsp
• Salt – ¼ tsp
• Unsalted butter – 3 tbsp, melted

Instructions

1. Preheat your oven to 375°F and line a muffin tin with 9 paper liners.
2. Combine 1 cup mashed sweet potato, ½ cup granulated sugar, and 1 large egg in a large mixing bowl.
3. Whisk these wet ingredients together until completely smooth and well incorporated.
4. Add ¼ cup milk and 3 tablespoons melted unsalted butter to the sweet potato mixture.
5. Whisk again until the liquid ingredients are fully blended with the sweet potato base.
6. In a separate medium bowl, whisk together 1 cup all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt.
7. Tip: Properly aerating your dry ingredients ensures even leavening and a consistent rise.
8. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula.
9. Mix just until the flour disappears and no dry streaks remain, being careful not to overmix.
10. Divide the batter evenly among the 9 prepared muffin cups, filling each about ¾ full.
11. Tip: Using an ice cream scoop helps portion the batter neatly and keeps your liners clean.
12. Bake at 375°F for 18-22 minutes, until the tops spring back when lightly pressed.
13. Check for doneness at 18 minutes by inserting a toothpick—it should come out clean.
14. Tip: Rotate the pan halfway through baking if your oven has hot spots for even browning.
15. Remove the muffins from the oven and let them cool in the pan for 5 minutes.
16. Transfer the muffins to a wire rack to cool completely before serving.

Soft and moist with a subtle natural sweetness, these muffins have a dense yet tender crumb that pairs wonderfully with your morning coffee. Serving them slightly warm enhances their comforting flavor, or try splitting and toasting them with a pat of butter for a crispy exterior. Their beautiful golden-orange hue makes them as visually appealing as they are delicious.

Sweet Potato and Spinach Korean Pancakes

Even the simplest ingredients can transform into something extraordinary with the right technique. Sweet potato and spinach Korean pancakes offer a delightful balance of crispy edges and tender centers, perfect for a quick lunch or appetizer. Let me guide you through each step to ensure perfect results every time.

Ingredients

• Sweet potato – 1 cup, grated
• Spinach – 2 cups, chopped
• Flour – 1 cup
• Water – ¾ cup
• Egg – 1
• Salt – ½ tsp
• Vegetable oil – 2 tbsp

Instructions

1. Place the grated sweet potato in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture.
2. Combine the sweet potato, chopped spinach, flour, water, egg, and salt in a large mixing bowl.
3. Stir the mixture with a spatula until no dry flour remains and the ingredients are evenly distributed.
4. Heat 1 tablespoon of vegetable oil in a 10-inch nonstick skillet over medium heat until it shimmers, about 2 minutes.
5. Pour the batter into the skillet and spread it into an even layer using the back of a spoon.
6. Cook the pancake for 4–5 minutes until the edges appear golden brown and crisp.
7. Slide a spatula underneath the pancake and flip it carefully in one swift motion.
8. Cook the second side for another 4–5 minutes until both sides are evenly browned and crisp.
9. Transfer the pancake to a wire rack to cool for 2 minutes before slicing.
10. Repeat steps 4–9 with the remaining batter and oil to make a second pancake.

Fresh from the skillet, these pancakes boast a satisfying crunch that gives way to soft, savory-sweet layers. For a fun twist, serve them with a drizzle of soy sauce mixed with sesame oil or top with a fried egg for a complete meal.

Summary

Glorious, isn’t it? These 20 Korean sweet potato recipes offer something for every craving—sweet, savory, and everything in between. We hope you’re inspired to try a few! Let us know your favorites in the comments, and don’t forget to share this roundup on Pinterest so others can discover these delicious dishes too. Happy cooking!