Dry goguma

Home Forums Korean food discussion Dry goguma

Viewing 2 reply threads
  • Author
    Posts
    • #95356
      c__go
      Participant

      I’ve got a sweet potato question that’s been perplexing me for a few years now. I buy the oriental sweet potato at a local H Mart in Dallas. For years I’ve bought them, sometimes even by the case and roasted them in the oven. They would come out so creamy and soft and were awesome cold.
      The last 2-3 years they come out dry (see photo) and it’s been maddeningly consistent. I get like 1 out of 50 that comes out creamy.
      I can’t figure out if this is old stock, a storage issue, or a different variety.
      Do you have any insight into what might be happen? I want my creamy, caramel-y sweet sweet potatoes 🍠 back.

      Attachments:
    • #95362
      sanne
      Participant

      Maybe it’s your oven – do you have similar issues with other dishes?
      Our previous oven suddenly changed its temperature, maybe the temperature sensor was defect. It had an offset of 50 °C then…

      If that’s not the case: Try soaking the sweet potatoes in water for a few hours before roasting. And lightly brushing them with oil.

      Or roast them for a shorter time and/or at lower temperature.
      Or in an oven-proof dish with a lid and just a little bit of water.

    • #95363
      c__go
      Participant

      Thanks for the response, Sanne. I had two come out perfect yesterday. And my red garnet sweet potatoes come out perfect every time. So it’s not the oven. And I can do them at 300°, 350°, 425°, and even used to be able to do the smaller ones at 500°.
      It’s so frustrating because the goguma are my favorite but it’s barely worth buying them anymore. I wonder if buying at a different grocery chain might help…

Viewing 2 reply threads
  • You must be logged in to reply to this topic.