Korean cooking ingredients:

Sweet potatoes

  • Korean: 고구마
  • Romanized Korean: goguma, gogooma

Posted Tuesday, February 26th, 2008 at 11:31 pm

2 Responses to “Sweet potatoes”:

  1. Jenn:

    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.

    November 9th, 2008 at 1:43 pm
  2. Maangchi:

    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.

    November 9th, 2008 at 5:16 pm

Leave a Reply:

Search:

My cookbooks and DVD:

Cooking Korean Food with Maangchi book 1 Cooking Korean Food with Maangchi book 2 Cooking Korean Food with Maangchi book 1&2

Buy from Amazon.com or download the e-books

Recent Comments:

  • "Thank you so much for your advice Maangchi :D"
    - Debbie in Kimchi and Kaktugi
    December 27, 2008
  • "oh its my plesure actually you are the only one which i have to thank that you show so much nice vds and with details thnks so much and wish you a very very very Happy..."
    - Nishu in Black bean paste
    December 27, 2008
  • "Debbie, You can skip oysters, but if you don’t add rice flour porridge to your kimchi paste, the paste will be too thick. Then it will be difficult for you to..."
    - Maangchi in Kimchi and Kaktugi
    December 27, 2008
  • "Nishu, oh, thank you very much. I am going to post the information on the forum then. Thanks a lot."
    - Maangchi in Black bean paste
    December 27, 2008
  • "Dominique, Yes, you can use chicken or anchovy stock instead of beef. If you like milky color soup, do this way. In a..."
    - Maangchi in Seaplant soup (miyuk guk) and seaplant salad (miyuk muchim)
    December 27, 2008
  • "lilian Ph, oh, I’m sorry to hear that! Next time, use more water and cook longer. Don’t give up! : )"
    - Maangchi in Rice cake (gyungdan)
    December 27, 2008
  • "pimky, mostly it’s used in side dishes such as seaplant salads, radish salads…"
    - Maangchi in Apple vinegar
    December 27, 2008
  • "Hello! Maangchi, I am from Singapore, thank you so much for sharing your Korean recipes… I love love Korean food. I just have a question, I make my kimchi..."
    - Debbie in Kimchi and Kaktugi
    December 27, 2008
  • "hey maangchi i am not able to send information there so i m sending here adress of korean store in New Delhi ,India {A-Mart korean grocery store} A-1 Mahipalpur..."
    - Nishu in Black bean paste
    December 27, 2008
  • "Hi Maanchi, Thankyou for your delicious receipe! I’ve made seaweed soup so many time but this was the first time it..."
    - Dominique in Seaplant soup (miyuk guk) and seaplant salad (miyuk muchim)
    December 27, 2008
  • "i tried making it before but at the end the dough is un-cook in the middle. and it turn out hard"
    - lilian Ph. in Rice cake (gyungdan)
    December 26, 2008
  • "i want to know what is the use of vinegar in korean food? for example in salad, rice???"
    - pimky in Apple vinegar
    December 26, 2008

Recent discussions:

Reader photos:

These are photos sent to me by readers who cooked my recipes. Send me a photo of the food you make and I will put it here. You can see more photos on my photos page.

Arianna Wasserburger's dakkangjung (sweet and crispy chicken)Amy King's mandujenny's hobakjuk (butternut squash or sweet pumpkin porridge)Aga Suka's galbijjimFrank Seo's chiken dish (dakkangjung)Megan Carroll's Korean dishesiJessica's Korean dishesQiu's butternut squash porridgeAmy's dakkangjungSirena Tse's kimchiSirena's kongjang (soybean side dish)Anne Marit Vik's bibimbap

Bloggers who made my recipes

maangchi.com page views:

website stats