Chewy and Delicious Homemade Sweet Potato Jelly (Goguma Muk)
Chewy and Delicious Homemade Sweet Potato Jelly (Goguma Muk)
Making Seasonal Sweet Potato Jelly: A Traditional Korean Delight
Enjoy the nostalgic taste of Korean sweet potato jelly, a beloved dish often made during holidays. Using fresh sweet potato starch generously provided by my mother from Yeoju, I’ll guide you through making this wonderfully chewy and smooth jelly. Perfect as a healthy snack for kids or a delightful accompaniment to drinks for adults, discover the irresistible charm of this nutritious sweet potato delicacy!
Sweet Potato Jelly Ingredients- Sweet potato starch 200ml (approx. 1 cup)
- Water 1 liter (5 cups)
- Sesame oil 1/2 Tbsp (tablespoon, standard Korean rice spoon size)
- Salt 1/3 tsp (teaspoon)
Jelly Seasoning Ingredients- Soy sauce 5 Tbsp
- Sesame oil 1 Tbsp
- Gochugaru (Korean chili flakes) 1/2 Tbsp
- Minced garlic 1/3 Tbsp
- Chopped green onion, a little
- Toasted sesame seeds, a little
- Soy sauce 5 Tbsp
- Sesame oil 1 Tbsp
- Gochugaru (Korean chili flakes) 1/2 Tbsp
- Minced garlic 1/3 Tbsp
- Chopped green onion, a little
- Toasted sesame seeds, a little
Cooking Instructions
Step 1
First, in a pot, combine 200ml (about 1 cup) of sweet potato starch and 1 liter (5 cups) of water. Using a measuring cup will help ensure the correct ratio.
Step 2
Using a whisk or a wooden spoon, thoroughly mix the sweet potato starch into the water, ensuring there are no lumps. It’s important to dissolve it smoothly.
Step 3
Place the well-mixed batter over medium heat. Continuously stir with a wooden spoon, scraping the bottom of the pot to prevent sticking, as the jelly begins to thicken.
Step 4
As you stir, the batter will gradually become thicker and turn a clear white. Once the jelly starts to reach the desired consistency, stir in 1/2 Tbsp of sesame oil and 1/3 tsp of salt. Mix well again to distribute the seasoning evenly throughout.
Step 5
Even though the mixture will become quite stiff, it’s crucial to keep stirring. It doesn’t matter which direction you stir in, just continue to stir consistently to prevent the jelly from sticking to the bottom or burning.
Step 6
Once the jelly mixture is sufficiently thick, reduce the heat to very low. Cover the pot with a lid and let it steam for about 15 minutes. Remember to stir occasionally during this steaming process to prevent it from sticking.
Step 7
After the steaming is complete, carefully transfer the cooked sweet potato jelly into a prepared bowl or mold. Allow it to cool completely in the refrigerator for about a day until the jelly is firm.
Step 8
While the jelly is setting, prepare the seasoning. In a separate small bowl, combine 5 Tbsp soy sauce, 1 Tbsp sesame oil, 1/2 Tbsp gochugaru, 1/3 Tbsp minced garlic, a little chopped green onion, and a little toasted sesame seeds. Mix them well to create a delicious sauce.
Step 9
Once the sweet potato jelly is fully set, cut it into bite-sized pieces. You can either top the cut jelly with the prepared seasoning sauce and mix, or simply dip the pieces into the sauce. Enjoy the wonderfully chewy and bouncy texture of the sweet potato jelly!
