Steamed Korean Sweet Potatoes. (Gungoguma )

Baked Korean sweet potatoes are an easy and delicious snack that’s great all year round but especially during the fall and winter. There are many varieties of sweet potatoes, especially in Asia. For this recipe, we are specifically using Korean Sweet Potatoes or Japanese Sweet Potatoes. These two are very similar.

• Exterior Color: Purple  
• Interior Color: White (Uncooked), Yellowish (Cooked) 
• Texture: Drier but fluffier
• Taste: Sweet 
• Just like other sweet potatoes, Korean sweet potatoes are rich in dietary fiber which helps promote digestion and keeps you and your child full for longer. They are a great source of potassium, vitamin A, and vitamin C
• When choosing sweet potatoes, make sure that the skin is smooth and there are no deep holes on the outside.
• You can find them in Korean grocery stores and most Asian groceries. 

1. Lightly scrub the sweet potatoes under running water to clean them and pat dry.
2. You will need 2  1/2 cups of water, 1/2 tsp salt, a steamer, 4 or 5 Korean or Japanese small sweet potatoes (not yams)
3. Place the water in your steamer and begin to heat on medium heat. Add the salt. 
4. Place the cleaned potatoes in your steamer basket.
5. Place the steamer over the water and cover it with a lid.
6. Allow steaming for 25 minutes to one hour depending on the size of the potatoes.
7. Once they are soft all the way through, remove them from the steamer and allow them to cool slightly. Once it is cooked, let them rest for a couple of minutes so that the skin naturally separates from the flesh allowing you to peel without breaking its form. It’s a wonderful option for grab-and-go snacks. 

Serve with kimchi. Enjoy!