- Korean: 고구마
- Romanized Korean: goguma, gogooma
- Where can I buy this? | What recipes use this?
Posted Tuesday, February 26th, 2008 at 11:31 pm
Tagged: 고구마, goguma, korean food, korean ingredients, korean sweet potato, Maangchi, sweet potato
Where to buy Korean ingredients:
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Korean cooking ingredients:
- Abalone
- Apple vinegar
- Asian chives
- Bamboo shoots
- Barley
- Barley malt powder
- Black bean paste
- Black sesame seeds
- Black sweet rice
- Buckwheat noodles
- Butternut squash
- Cinnamon
- Clams
- Corn syrup
- Cornish hen
- Crushed chili peppers
- Daikon radish
- Dill cucumber
- Dried anchovies
- Dried persimmons
- Edible chrysanthemum
- Eggplant
- Enoki mushrooms
- Fernbrake
- Fish cakes
- Fish sauce
- Fresh ginseng
- Frozen rice flour
- Garlic stems
- Ginger
- Green chili peppers
- Ground pork
- Hot pepper flakes
- Hot pepper paste
- Jja jjang myun noodles
- Jujubes
- Kelp
- Korean perilla leaves
- Korean radish
- Laver
- Mandu skins
- Mugwort powder
- mung bean jelly starch powder
- Mung beans
- Mustard powder
- Napa cabbage
- Oyster sauce
- Perilla seeds powder (deulkkae garu)
- Pickled radish
- Pine needles
- Pine nuts
- Pork belly
- Potato starch
- Red beans
- Red chili peppers
- Rice cake
- Roasted soy bean powder
- Roe
- Salted shrimp
- Sea plant (miyuk)
- Seafood medley
- Seaweed for samgak kimbap
- Sesame oil
- Sesame seeds
- Shiitake mushrooms
- Shredded red pepper
- Sliced rice cake
- Soft tofu
- Soy sauce
- Soybean paste
- Soybean sprouts
- Soybeans
- Squid
- Starch noodles
- Sweet potatoes
- Sweet rice
- Sweet rice flour
- Thin wheat flour noodles
- Tofu
- Turbinado sugar
- Water dropwort
- White oyster mushrooms
- Wood ear mushrooms
- Young summer radish
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Hello,
Can anyone please tell me how to cook sweet potato stems. Any recipes would be so appreciated. How long do you boil them before leaving to soak overnight?
Thanks so much for any help you can offer.
Michele,
I’m glad to be found by you, too!
yeah, forget about begging ahjimas to teach you Korean cooking. : )
I love fresh sweet potato stem side dish. (“gogumajulgi”). I can get only dried sweet potato stems here which look like thin thread!
You will have to steam it first and rinse in cold water and strain it.. Then you can stir fry it or make namul by mixing it with seasoning. I usually use seasoning with soybean paste, garlic, sesame oil… oh, I miss the taste!
Please oh please tell me what they would know dried sweet potato stem in an Asian market as? If I get taken to fresh sweet potatoes again I just might scream. LOL I was handed dried taro root, etc. I’m craving some! Thanks
hi! i am so glad to have found you! my mother is korean, but is not good with teaching me how to cook korean food, so i have to beg other korean “ahjimas” to teach me. :)
do you know how to make the sweet potato stem ban chan? it is not spicy, but soooo delicious! thanks so much!
lyreen,
not yet. ok, I’m going to post the recipe for matang (sweet potato snack) later. Thank you for your request.
Hi Maangchi – I was hoping that you now have a recipe for Matang that I could use for Thanksgiving next week. I want to replace American style candied yams for Matang and have a fusion Thanksgiving :)
hi! by chance do you have any matang recipe? (i dont know if i got the name right… but it is battered fried sweet potatoes… i think) i’ve been craving for them but the korean restaurant i go to doesnt serve them anymore. =( help please!
Jenn,
Clay pot sweet potato roaster? Do you have any picture of it? I found you left this question on the forum which is a good idea! I hope someone else give you good answer.
i would like to know if you have any tips on how to cook with the clay pot sweet potato roaster. I recently bought one and all the instructions are not translated. The Pot is clay and it included rocks inside. I want to know if I have to soak the rocks or the pot in water before using it. Thanks for your reply.