20 Delicious Korean Sweet Potato Recipes Amazing

Are you ready to fall in love with Korean sweet potatoes all over again? Whether you’re craving something cozy for dinner or looking for a seasonal twist on your favorite comfort foods, we’ve got you covered. Dive into our roundup of 20 Delicious Korean Sweet Potato Recipes that promise to bring warmth, flavor, and a touch of Korean culinary magic to your table. Let’s get cooking!

Korean Sweet Potato Pancakes

These Korean Sweet Potato Pancakes are a delightful twist on the classic, offering a crispy exterior with a sweet, tender center that’s irresistibly delicious.

Ingredients

• 1 large Korean sweet potato (about 1 cup, grated)
• 1/2 cup all-purpose flour
• 1/4 cup water
• 1 tbsp sugar
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 1 green onion, finely chopped

Instructions

1. Peel and grate the sweet potato into a large bowl.
2. Add 1/2 cup all-purpose flour, 1/4 cup water, 1 tbsp sugar, and 1/2 tsp salt to the bowl. Mix until well combined.
3. Heat 2 tbsp vegetable oil in a non-stick skillet over medium heat.
4. Pour 1/4 cup of the batter into the skillet for each pancake, flattening slightly with a spatula. Sprinkle with chopped green onion.
5. Cook for 3-4 minutes on each side, until golden brown and crispy.
6. Serve hot, with a side of soy sauce for dipping if desired.

The magic of these pancakes lies in their perfect balance of sweetness and crispiness, making them a hit for any meal of the day.

Tip: For extra crispiness, let the batter sit for 10 minutes before cooking to allow the flour to hydrate fully.

Roasted Korean Sweet Potato Wedges

These Roasted Korean Sweet Potato Wedges are a game-changer for your side dish repertoire, offering a perfect balance of sweetness and spice that’s irresistibly crunchy on the outside and tender on the inside.

Ingredients

• 2 large Korean sweet potatoes, cut into 1-inch wedges
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon sesame seeds
• 1 green onion, thinly sliced

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato wedges with 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper until evenly coated.
3. Spread the wedges in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until they’re golden and crispy.
4. Sprinkle the roasted wedges with 1 tablespoon sesame seeds and 1 thinly sliced green onion before serving.

The magic of these wedges lies in their caramelized edges and the smoky-sweet glaze that clings to every bite, making them a standout side that pairs beautifully with everything from grilled meats to a simple bowl of rice.

Tip: For an extra kick, drizzle with a little sriracha or gochujang sauce before serving.

Korean Sweet Potato Noodles

Dive into the comforting chewiness of Korean Sweet Potato Noodles, a dish that brings a delightful twist to your noodle game with its unique texture and subtly sweet flavor.

Ingredients

• 8 oz Korean sweet potato noodles (dangmyeon)
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp sugar
• 2 cloves garlic, minced
• 1 tbsp sesame seeds
• 2 green onions, thinly sliced
• 1 carrot, julienned
• 1 cup spinach

Instructions

1. Bring a large pot of water to a boil. Add the sweet potato noodles and cook for 7 minutes, or until tender. Drain and rinse under cold water. Set aside.
2. In a small bowl, whisk together the sesame oil, soy sauce, sugar, and minced garlic to create the dressing.
3. Heat a large skillet over medium heat. Add the carrot and spinach, sautéing for 2-3 minutes until slightly softened.
4. Add the cooked noodles to the skillet with the vegetables. Pour the dressing over the noodles and toss everything together until well combined and heated through, about 2 minutes.
5. Remove from heat and sprinkle with sesame seeds and green onions before serving.

The magic of this dish lies in the noodles’ springy texture, perfectly complemented by the savory-sweet dressing and crisp vegetables.

Tip: For an extra crunch, toast the sesame seeds in a dry pan over low heat for 1-2 minutes before sprinkling them on the noodles.

Sweet Potato Korean BBQ Skewers

These Sweet Potato Korean BBQ Skewers are a delightful twist on classic BBQ, combining the sweetness of potatoes with the bold flavors of Korean marinade.

Ingredients

• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp sesame oil
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1/2 tsp black pepper
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a large bowl, whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 2 tbsp sesame oil, 1 tbsp minced garlic, 1 tbsp grated ginger, and 1/2 tsp black pepper to make the marinade.
3. Add the sweet potato cubes to the marinade, tossing to coat evenly. Let them sit for 15 minutes to absorb the flavors.
4. Thread the marinated sweet potato cubes onto skewers, leaving a little space between each piece for even cooking.
5. Grill the skewers for 10-12 minutes, turning occasionally, until the sweet potatoes are tender and slightly charred.
6. Remove from the grill and sprinkle with 1 tbsp sesame seeds and sliced green onions before serving.

The caramelized edges of the sweet potatoes paired with the savory-sweet marinade create a mouthwatering contrast that’s sure to impress.

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.

Korean Sweet Potato Soup

There’s something incredibly comforting about a bowl of Korean Sweet Potato Soup, with its velvety texture and subtly sweet flavor that warms you from the inside out.

Ingredients

• 2 medium Korean sweet potatoes (about 1.5 lbs), peeled and cubed
• 4 cups water
• 1/2 cup whole milk
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 tablespoon unsalted butter

Instructions

1. In a large pot, combine the cubed sweet potatoes and water. Bring to a boil over high heat, then reduce to a simmer and cook for 20 minutes, or until the sweet potatoes are very tender.
2. Drain the sweet potatoes, reserving 1 cup of the cooking water. Return the sweet potatoes to the pot.
3. Add the reserved cooking water, whole milk, honey, salt, and ground cinnamon to the pot. Use an immersion blender to puree the mixture until smooth. Alternatively, you can blend in batches in a regular blender.
4. Stir in the unsalted butter until melted and fully incorporated. Taste and adjust seasoning if necessary.
5. Serve hot, garnished with a drizzle of honey or a sprinkle of cinnamon if desired.

The secret to this soup’s luxurious texture lies in the blend of milk and butter, which rounds out the natural sweetness of the Korean sweet potatoes beautifully.

Tip: For an extra layer of flavor, try roasting the sweet potatoes before boiling them to deepen their natural sweetness.

Glazed Korean Sweet Potato Balls

These Glazed Korean Sweet Potato Balls are a delightful twist on a classic, offering a perfect balance of sweetness and texture that’s sure to impress.

Ingredients

• 2 large Korean sweet potatoes (about 2 cups mashed)
• 1/4 cup brown sugar
• 1/4 cup glutinous rice flour
• 1/2 tsp salt
• 1 tbsp vegetable oil
• 2 tbsp honey
• 1 tbsp sesame seeds

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Peel and cube the sweet potatoes, then boil until tender, about 15 minutes. Drain and mash until smooth.
3. In a bowl, mix the mashed sweet potatoes with 1/4 cup brown sugar, 1/4 cup glutinous rice flour, and 1/2 tsp salt until a dough forms.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Bake for 20 minutes until slightly firm.
5. Heat 1 tbsp vegetable oil in a pan over medium heat. Add the baked balls and drizzle with 2 tbsp honey, tossing gently until each ball is evenly glazed and golden.
6. Sprinkle with 1 tbsp sesame seeds before serving warm.

The magic of these balls lies in their chewy interior contrasted with a crispy, honey-glazed exterior, making them an irresistible snack or dessert.

Tip: For an extra crunch, toast the sesame seeds lightly before sprinkling over the glazed balls.

Korean Sweet Potato Porridge

Warm up your mornings with this comforting Korean Sweet Potato Porridge, a creamy and subtly sweet dish that’s as nourishing as it is delicious.

Ingredients

• 1 cup peeled and diced Korean sweet potato (about 1 medium)
• 4 cups water
• 1/4 cup sweet rice flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1 tbsp toasted sesame seeds

Instructions

1. In a medium pot, combine the diced sweet potato and water. Bring to a boil over high heat, then reduce to a simmer and cook for 20 minutes, or until the sweet potato is very tender.
2. Using a slotted spoon, transfer the sweet potato to a blender. Add 1 cup of the cooking water and blend until smooth.
3. Return the pureed sweet potato to the pot with the remaining cooking water. Stir in the sweet rice flour, sugar, and salt.
4. Cook over medium heat, stirring constantly, for about 5 minutes, or until the porridge thickens to your desired consistency.
5. Serve hot, garnished with toasted sesame seeds.

The magic of this porridge lies in its velvety texture and the natural sweetness of Korean sweet potatoes, making it a standout breakfast or snack.

Tip: For an extra creamy texture, you can substitute half of the water with milk.

Sweet Potato and Kimchi Stew

This Sweet Potato and Kimchi Stew is a vibrant, comforting bowl that brings together the sweetness of potatoes with the spicy tang of kimchi for a truly unforgettable meal.

Ingredients

• 1 tablespoon sesame oil
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 cups kimchi, chopped
• 1 large sweet potato, peeled and cubed
• 4 cups vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 green onions, sliced
• 1 teaspoon sesame seeds

Instructions

1. Heat the sesame oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing for 2 minutes until fragrant.
2. Stir in the kimchi and cook for another 3 minutes, allowing the flavors to meld.
3. Add the sweet potato and vegetable broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes until the sweet potato is tender.
4. Mix in the soy sauce and sugar, adjusting the seasoning to taste. Simmer uncovered for an additional 5 minutes.
5. Garnish with green onions and sesame seeds before serving.

The magic of this stew lies in the contrast between the creamy sweet potatoes and the bold, fermented kimchi, creating layers of flavor in every spoonful.

Tip: For an extra kick, add a spoonful of gochujang (Korean chili paste) when you add the kimchi.

Korean Sweet Potato Bread

Imagine biting into a soft, sweet bread with a heart of creamy Korean sweet potato—this recipe brings that dream to your kitchen with ease.

Ingredients

• 1 cup mashed Korean sweet potato (about 2 medium potatoes)
• 2 cups all-purpose flour
• 1/2 cup warm milk
• 1/4 cup sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp active dry yeast
• 1/2 tsp salt

Instructions

1. In a small bowl, dissolve 1 tsp active dry yeast and 1/4 cup sugar in 1/2 cup warm milk. Let sit for 5 minutes until frothy.
2. In a large bowl, combine 2 cups all-purpose flour and 1/2 tsp salt. Make a well in the center and add the yeast mixture, 1/4 cup melted unsalted butter, and 1 large egg. Mix until a dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
4. Divide the dough into 8 pieces. Flatten each piece, add 2 tbsp mashed Korean sweet potato in the center, and seal tightly. Place on a baking sheet, cover, and let rise for another 30 minutes.
5. Preheat oven to 350°F. Bake the bread for 20-25 minutes until golden brown.

The magic of this bread lies in the surprise of the sweet potato filling, making each bite a delightful contrast of textures.

Tip: For an extra glossy finish, brush the tops with a little egg wash before baking.

Sweet Potato Korean Tacos

These Sweet Potato Korean Tacos are a delightful twist on taco night, combining the sweetness of roasted sweet potatoes with the bold flavors of Korean-inspired sauce.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 8 small corn tortillas
• 1/2 cup thinly sliced red cabbage
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds

Instructions

1. Preheat your oven to 400°F. Toss the sweet potatoes with olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer. Roast for 25 minutes, stirring halfway, until tender and slightly caramelized.
2. While the sweet potatoes roast, whisk together gochujang, soy sauce, honey, rice vinegar, and sesame oil in a small bowl to make the sauce.
3. Warm the tortillas according to package instructions.
4. To assemble the tacos, divide the roasted sweet potatoes among the tortillas. Drizzle with the sauce, then top with red cabbage, green onions, and sesame seeds.

The magic of these tacos lies in the contrast between the creamy sweet potatoes and the spicy, tangy sauce, creating a flavor explosion in every bite.

Tip: For an extra crunch, toast the sesame seeds in a dry pan over medium heat for 1-2 minutes before sprinkling on the tacos.

Korean Sweet Potato Salad

This Korean Sweet Potato Salad is a delightful twist on the classic, offering a creamy texture with a hint of sweetness that’s perfectly balanced by a tangy dressing. It’s a must-try for anyone looking to add a bit of Korean flair to their table.

Ingredients

• 2 medium Korean sweet potatoes (about 1.5 lbs), peeled and cubed
• 1/4 cup mayonnaise
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh parsley

Instructions

1. Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, until tender but not mushy.
2. Drain the sweet potatoes and let them cool to room temperature.
3. In a small bowl, whisk together the mayonnaise, honey, apple cider vinegar, salt, and black pepper until smooth.
4. In a large mixing bowl, combine the cooled sweet potatoes, red onion, and parsley. Pour the dressing over the top and gently toss until everything is evenly coated.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The contrast between the creamy dressing and the firm, sweet potatoes makes this salad a standout side dish that’s as pleasing to the palate as it is to the eye.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Baked Korean Sweet Potato Fries

These Baked Korean Sweet Potato Fries are a game-changer, offering a crispy outside and a tender inside with a hint of sweetness and spice.

Ingredients

• 2 large Korean sweet potatoes, cut into 1/4-inch thick fries
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon honey
• 1 teaspoon sesame seeds

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato fries with olive oil, garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.
3. Spread the fries in a single layer on the prepared baking sheet, ensuring they don’t overlap.
4. Bake for 25 minutes, flipping halfway through, until the fries are crispy and golden.
5. Drizzle the baked fries with honey and sprinkle sesame seeds over the top before serving.

The combination of smoky paprika and sweet honey creates a flavor profile that’s irresistibly complex, making these fries a standout side or snack.

Tip: For extra crispiness, soak the cut sweet potatoes in cold water for 30 minutes before baking, then pat them dry thoroughly.

Korean Sweet Potato Dumplings

These Korean Sweet Potato Dumplings are a delightful twist on traditional dumplings, offering a sweet and savory flavor that’s irresistibly comforting.

Ingredients

• 1 cup mashed sweet potato (about 1 medium sweet potato)
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tbsp sesame oil
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1 tbsp water (if needed)
• 1 tbsp vegetable oil (for frying)

Instructions

1. In a large bowl, combine 1 cup mashed sweet potato, 1 cup all-purpose flour, 1/4 cup brown sugar, 1 tbsp sesame oil, 1/2 tsp salt, and 1/4 tsp cinnamon. Mix until a dough forms. If the dough is too dry, add 1 tbsp water.
2. Divide the dough into 12 equal pieces and roll each into a ball. Flatten each ball into a small disc about 2 inches in diameter.
3. Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat. Add the dumplings in batches, cooking for 2-3 minutes on each side until golden brown and slightly crispy.
4. Serve warm. The combination of the crispy exterior and the sweet, soft interior makes these dumplings a unique treat that’s perfect for sharing.

Tip: For an extra layer of flavor, drizzle the dumplings with a little honey before serving.

Sweet Potato Korean Curry

This Sweet Potato Korean Curry is a cozy, flavorful twist on traditional curry, blending the sweetness of potatoes with the deep, spicy notes of Korean gochujang.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon curry powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup vegetable broth
• 1/2 cup coconut milk
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 green onions, sliced for garnish

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in the gochujang, curry powder, ground ginger, and salt, cooking for another minute until fragrant.
3. Add the sweet potatoes, stirring to coat them in the spice mixture.
4. Pour in the vegetable broth, coconut milk, soy sauce, and sugar. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, or until the sweet potatoes are tender.
5. Uncover and simmer for an additional 5 minutes to thicken the sauce slightly.
6. Garnish with sliced green onions before serving.

The magic of this dish lies in the balance between the sweet potatoes’ natural sweetness and the gochujang’s spicy depth, creating a curry that’s unexpectedly harmonious.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Korean Sweet Potato Pie

Imagine the cozy, comforting flavors of sweet potato pie with a delightful Korean twist—this recipe is a game-changer for your dessert table.

Ingredients

• 2 cups mashed Korean sweet potatoes (about 2 medium)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs, lightly beaten
• 1 cup evaporated milk
• 1 teaspoon vanilla extract
• 1 unbaked 9-inch pie crust

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the mashed Korean sweet potatoes, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt. Mix well.
3. Stir in the lightly beaten eggs, 1 cup evaporated milk, and 1 teaspoon vanilla extract until the mixture is smooth.
4. Pour the filling into the unbaked 9-inch pie crust, smoothing the top with a spatula.
5. Bake at 350°F (175°C) for 50 to 60 minutes, or until the filling is set and a knife inserted near the center comes out clean.
6. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to fully set.

The unique blend of Korean sweet potatoes and warm spices creates a pie that’s irresistibly creamy and subtly sweet, perfect for those who love traditional desserts with a twist.

Tip: For an extra smooth filling, press the cooked sweet potatoes through a sieve before mashing.

Grilled Korean Sweet Potato Slices

These Grilled Korean Sweet Potato Slices are a game-changer for your next BBQ, offering a perfect balance of sweetness and smokiness with a hint of spice.

Ingredients

• 2 large Korean sweet potatoes (about 1.5 lbs), sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional for heat)

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, toss the sweet potato slices with 2 tablespoons olive oil until evenly coated.
3. In a small bowl, mix together 1 tablespoon honey, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper (if using).
4. Brush the spice mixture over both sides of the sweet potato slices.
5. Grill the slices for about 4-5 minutes per side, or until they have nice grill marks and are tender when pierced with a fork.

The magic of this recipe lies in the caramelization of the honey and the smokiness from the grill, creating a flavor that’s irresistibly complex yet simple to achieve.

Tip: For an extra touch, sprinkle with sesame seeds and a drizzle of soy sauce right before serving.

Korean Sweet Potato Muffins

These Korean Sweet Potato Muffins are a delightful twist on the classic, offering a subtly sweet and moist treat that’s perfect for any time of the day.

Ingredients

• 1 cup mashed Korean sweet potato (about 1 medium sweet potato)
• 1/2 cup granulated sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the mashed Korean sweet potato, 1/2 cup granulated sugar, 1/3 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
3. In another bowl, sift together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon.
4. Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The natural sweetness and vibrant color of Korean sweet potatoes make these muffins stand out, offering a unique flavor profile that’s both comforting and exotic.

Tip: For an extra touch of sweetness, drizzle the cooled muffins with a simple glaze made from powdered sugar and milk.

Sweet Potato Korean Pancake with Dipping Sauce

These Sweet Potato Korean Pancakes are a delightful twist on the classic, offering a crispy exterior with a tender, sweet interior, perfect for a cozy night in.

Ingredients

• 1 cup grated sweet potato
• 1/2 cup all-purpose flour
• 1/4 cup water
• 1 egg, beaten
• 2 green onions, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• For the dipping sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1/2 tsp sesame oil, 1/2 tsp red pepper flakes

Instructions

1. In a large bowl, mix together the grated sweet potato, flour, water, egg, green onions, salt, and black pepper until well combined.
2. Heat the vegetable oil in a non-stick skillet over medium heat. Spoon about 1/4 cup of the batter for each pancake into the skillet, flattening slightly with the back of the spoon.
3. Cook for 3-4 minutes on each side, until golden brown and crispy. Repeat with the remaining batter, adding more oil if necessary.
4. For the dipping sauce, whisk together the soy sauce, rice vinegar, sugar, sesame oil, and red pepper flakes in a small bowl until the sugar is dissolved.
5. Serve the pancakes hot with the dipping sauce on the side.

The magic of these pancakes lies in their contrasting textures—crispy edges giving way to a soft, sweet center, all brought together by the tangy, spicy dipping sauce.

Tip: For extra crispiness, press down lightly on the pancakes with a spatula while cooking to ensure even browning.

Korean Sweet Potato Stir Fry

This Korean Sweet Potato Stir Fry is a delightful twist on your usual veggie side, offering a perfect balance of sweetness and spice that’s sure to become a weeknight favorite.

Ingredients

• 2 medium Korean sweet potatoes (about 1 lb), peeled and cut into matchsticks
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes
• 1 green onion, thinly sliced
• 1 teaspoon sesame seeds

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the sweet potato matchsticks and stir fry for 5 minutes until they start to soften.
2. In a small bowl, whisk together the soy sauce, honey, sesame oil, and red pepper flakes. Pour the sauce over the sweet potatoes and continue to stir fry for another 5 minutes, or until the sweet potatoes are tender and the sauce has thickened slightly.
3. Remove from heat and sprinkle with the sliced green onion and sesame seeds. Toss gently to combine.

The magic of this dish lies in the caramelized edges of the sweet potatoes, which contrast beautifully with the sticky, spicy-sweet glaze.

Tip: For an extra crunch, try adding a handful of toasted peanuts or almonds right before serving.

Sweet Potato Korean Dessert Soup

Warm up your evenings with this comforting Sweet Potato Korean Dessert Soup, a delightful blend of sweet and savory that’s surprisingly simple to make at home.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 4 cups water
• 1/4 cup sugar
• 1/2 tsp salt
• 1 cinnamon stick
• 1/4 cup pine nuts (optional for garnish)

Instructions

1. In a large pot, combine the sweet potatoes and water. Bring to a boil over high heat.
2. Reduce heat to medium and simmer for 20 minutes, or until the sweet potatoes are tender.
3. Add the sugar, salt, and cinnamon stick. Stir well and simmer for another 10 minutes to allow the flavors to meld.
4. Remove the cinnamon stick and use a potato masher to lightly mash some of the sweet potatoes, leaving some chunks for texture.
5. Serve warm, garnished with pine nuts if desired.

The magic of this soup lies in its perfect balance of sweetness and the subtle warmth of cinnamon, making it a unique dessert that’s both nourishing and indulgent.

Tip: For a smoother soup, blend half of the mixture before adding back to the pot.

Conclusion

We hope this roundup of 20 Delicious Korean Sweet Potato Recipes has inspired you to explore the versatile and tasty world of Korean cuisine. Whether you’re craving something sweet, savory, or a bit of both, there’s a recipe here for you. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the love. Happy cooking!

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