Korean Sweet Potato Varieties
When I say sweet potatoes, I am not referring to the orange variety (typically Beauregard) you can find in most grocery markets. There are many varieties of sweet potatoes consumed in Korea. Goguma (고구마) means sweet potato in Korean. The most popular is bam goguma (밤고구마) and mul goguma (물고구마); they are essentially the same species of potato, but the texture and taste will vary based on growing conditions. They have purple-brown skins and a creamy, yellowish flesh.
Bam goguma, or chestnut sweet potatoes, have a dry texture and yellow flesh when cooked. When roasted, they taste similar to chestnuts, hence its name.
Mul goguma, or water sweet potatoes, are thinner and longer in shape. They have a higher moisture content, which is why they are called “water” sweet potatoes. The flesh is darker yellow color when cooked. Bam goguma is better for for steaming and mul goguma for baking/roasting.
Hobak goguma (호박고구마), or pumpkin sweet potato, is light brown on the outside and orange on the inside when uncooked. Its flesh will turn dark yellow when cooked and tastes very sweet with a creamy soft texture.
Fresh, stir-fried sweet potato stems are a popular banchan (side dish) in Korea. In their dehydrated form, the stems are used to make namul. The stems and leaves of the sweet potato are rich in vitamin B, beta-carotene, iron, calcium, zinc and protein. Studies have shown that sweet potato leaves contain as many vitamins, minerals and other nutrients as spinach. Combine that with their nutrient-packed roots and you have a superfood that is versatile and delicious to eat!
Korean Sweet Potato Recipes
There are an abundance of Korean dishes made with sweet potatoes. From noodles to desserts, sweet potatoes are present. Here are a few you can find on Crazy Korean Cooking:
Goguma Mattang, candied sweet potatoes.
Goguma Julgi Bokkeum, stir fried sweet potato stems.
Japchae, stir fried sweet potato noodles.
