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Hi everybody! I’m pleased to introduce you to another traditional Korean recipe today. It’s called goguma-bap. In Korean Goguma is sweet potato, and bap is cooked rice.
When I was in elementary school in Korea, I often watched my grandmother making this dish. She lived on an island, and when I visited her, I loved her goguma-bap. The main room where she slept was heated using the traditional Korean system called ondol, which heats the floor. The room was divided into 2 sections: the warm area and the cool area.
During the cold winter, my grandmother slept in the warm area, and the goguma were kept in the cool area. They were sleeping in the same room with my grandmother and they were always ready to be served any minute. : )
Goguma freezes easily so they should always should be kept in cool place. If they’re frozen, the texture is totally changed, just like a radish, and they aren’t tasty at all.
When I laid down to sleep next to my grandmother, I couldn’t help but stare at the pile of goguma, and when I woke up the next morning, the first thing I saw every day was goguma.
She used to prepare them in many different ways. Some of my favorites were:
In this video I use the sweet potatoes with orange flesh because these are easier to find than Korean sweet potatoes, which have white flesh. Both are equally delicious.
Enjoy the recipe!
For seasoning sauce:
For the seasoning sauce:
Posted Wednesday, October 3rd, 2012 at 5:42 pm
Tagged: beta carotine, 고구마, 고구마밥, goguma, gogumabap, healthy food, korean food, Korean kitchen, Korean recipes, Maangchi recipes, one pot meal, simple recipe, sweet potato recipe, sweet potato rice, sweet potato snack, sweet potatoes, vegetarian food, vitamine A
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