Stack of golden Korean sweet potato pancakes (Goguma Jeon) on a cream plate with scallions and sesame, soy-garlic dipping sauce beside them on a warm wooden table.

Crispy Korean Sweet Potato Pancakes (Goguma Jeon) in 20 minutes

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Introduction

Crispy Korean Sweet Potato Pancakes are a golden, crunchy dream. Each bite gives you a tender center and a light, crisp edge. In Korea, they’re called Goguma Jeon, and they make a perfect side dish or snack.

You only need simple pantry ingredients — sweet potatoes, rice flour, and a little salt. Mix them up, pan-fry for a few minutes, and you get pancakes that smell amazing and taste even better.

They cook fast, in about 20 minutes, so they’re great for busy days. Plus, they’re naturally gluten-free and vegan-friendly. Serve them hot with a soy-garlic dipping sauce for that rich Korean flavor everyone loves.

Once you make these crispy Goguma Jeon at home, you’ll want them again and again. They’re easy, quick, and always a crowd-pleaser.

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Why You’ll Love These Crispy Goguma Jeon

20 Minutes — Weeknight Fast

Make Crispy Korean Sweet Potato Pancakes (Goguma Jeon) in about 20 minutes. Prep is quick, and cooking is simple, so dinner comes together fast.

Few Ingredients — Big Flavor

You only need sweet potato, flour or starch, seasoning, and oil. Mix, fry, and enjoy bold flavor with a short, clean ingredient list.

Authentic Vibe — Banchan-Friendly

Use the classic jeon method for real Korean taste. Serve as a banchan side, a snack, or an easy Korean appetizer with soy-garlic dipping sauce.

Flexible Diets — Easy Swaps

Go gluten-free with rice flour and potato starch. Keep it vegan with no eggs or dairy, yet keep that crisp edge and tender center.

Budget-Friendly — No Special Gear

Rely on pantry staples and a basic pan. Save money while you cook a craveable, 20-minute Korean pancake that feels restaurant-level at home.

Ingredients & Smart Substitutions

Sweet Potatoes — Orange or Korean Goguma

Choose fresh sweet potatoes for the best flavor. Orange ones give a soft, sweet taste, while Korean goguma adds a nutty aroma. You can peel them or leave the skin for extra texture. Slice them thin for even cooking.

Batter Base — Light and Crispy

Mix rice flour with potato starch to get that signature crispy edge. If you don’t have them, use all-purpose flour and a little cornstarch instead. Keep the batter light and smooth for the perfect coating.

Seasoning — Simple but Bold

Add a pinch of salt and a little sugar to balance the flavors. A dash of white pepper gives the pancakes a nice lift. You can also sprinkle a bit of sesame seed for a nutty kick.

Aromatics (Optional) — Flavor Boost

Chop some scallions and mix them in for a mild onion note. A touch of garlic brings warmth, and a drizzle of sesame oil makes the pancakes smell amazing. These small touches make your Korean sweet potato pancakes taste restaurant-quality.

Oil — Fry and Finish

Use a neutral oil like canola or sunflower for frying. Once cooked, finish with a drop of sesame oil for aroma and depth. This step gives your crispy Goguma Jeon that authentic Korean finish everyone loves.

Step-by-Step: 20-Minute Method

Golden goguma jeon frying in a cast-iron pan—sweet potato rounds bubbling in oil with chopsticks under warm light.
Sweet potato slices in a light batter crisp in hot oil—your 20-minute Goguma Jeon before dipping in soy-garlic sauce.

Slice — Thin and Even

Cut the sweet potatoes into thin, even rounds about 2–3 mm thick. Rinse them quickly in cold water to remove extra starch. Then pat them very dry with a clean towel. This step helps your Korean sweet potato pancakes turn crisp and golden instead of soggy.

Batter — Light and Smooth

In a bowl, whisk the dry ingredients first. Add cold water little by little until the mix becomes light and pourable. The batter should coat the slices without feeling heavy. Cold water keeps the Goguma Jeon crunchy when fried.

Pan-Fry — Golden and Crisp

Heat a bit of oil in a nonstick or cast-iron pan over medium-high heat. Place each slice into the pan and cook for about 2–3 minutes on each side. Flip once the edges turn golden brown. You’ll see the crispy Korean sweet potato pancakes puff slightly and smell nutty.

Drain — Keep It Crunchy

Move the cooked pancakes to a wire rack or paper towel. Sprinkle a little salt right away for flavor. Fry the rest in small batches so the oil stays hot and the pancakes stay crispy.

Dipping Sauce — Simple and Flavorful

Mix soy sauce, rice vinegar, and a touch of sugar in a small bowl. Add sesame seeds and chopped scallions. For a spicy twist, stir in a bit of gochujang. This sauce lifts every bite of your Goguma Jeon, giving it the perfect Korean balance of salty, sweet, and tangy.

Pro Tips & Troubleshooting

Ultra-Crispy — Heat + Starch = Crunch

Preheat the pan until it shimmers. Then coat slices with rice flour + potato starch for the sharpest crunch. This combo keeps Crispy Korean Sweet Potato Pancakes (Goguma Jeon) light, not heavy.

Soggy Fix — Dry Slices, Thin Batter

Pat the sweet potato slices very dry. Also, keep the batter thin and smooth, not pasty. This way, the pancakes brown fast and stay crisp in the center and at the edges.

Season Smart — Salt at the Right Time

Move pancakes to a rack and salt them right away. The heat helps the salt stick and bloom. As a result, every bite of your crispy Goguma Jeon tastes bold and balanced.

Diet Swaps — Easy Gluten-Free & Vegan

For gluten-free, use rice flour and potato starch only. For vegan, skip eggs and dairy—these Korean sweet potato pancakes still fry up golden and crunchy. So you keep the texture and the flavor without the allergens.

Serving, Pairings, Storage & Nutrition

Breakfast plate of golden Korean sweet potato pancakes (Goguma Jeon) topped with scallions and sesame seeds, with soy-garlic dipping sauce, coffee, and orange juice in warm morning light.
Crispy Goguma Jeon served with soy-garlic dipping sauce—a warm, 20-minute Korean breakfast or snack.

Serve — Banchan or Snack

Plate Crispy Korean Sweet Potato Pancakes (Goguma Jeon) hot. Then add a soy-garlic dipping sauce or a light gochujang dip. Serve as a Korean banchan, snack, or starter.

Pair — Easy Sides That Work

Match your Korean sweet potato pancakes with kimchi for heat. Or try cucumber muchim for freshness. A simple miso or seaweed soup also balances the rich, crisp bite.

Store — Short-Term

Keep leftovers in an airtight box for up to 3 days. Re-crisp them in a hot skillet or air fryer. This way, the edges stay crunchy and the centers stay tender.

Freeze — Longer Keep

Freeze pancakes in a single layer until firm. Then bag them to save space. Reheat straight from frozen in a skillet or air fryer until crisp again.

Nutrition — Quick Estimate

Each pancake is about 160–190 kcal, depending on oil. Macros vary, yet these Goguma Jeon deliver fiber from sweet potatoes and a light, satisfying crunch.

Crispy Korean Sweet Potato Pancakes (Goguma Jeon)

Crispy Korean Sweet Potato Pancakes (Goguma Jeon)

Make Crispy Korean Sweet Potato Pancakes (Goguma Jeon) in about 20 minutes: thinly slice sweet potatoes, dip in a light rice-flour–potato-starch batter, and pan-fry until golden and crisp. Serve hot with a quick soy-garlic dipping sauce; they’re perfect as a Korean snack, banchan, or breakfast side.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2
Course: Breakfast, brunch
Cuisine: korean
Calories: 200
Ingredients Method

Ingredients
  

For the pancakes:
  • 2 medium sweet potatoes orange or Korean goguma
  • 6 Tbsp rice flour
  • 2 Tbsp potato starch or cornstarch
  • ½ tsp salt
  • 1 tsp sugar optional
  • ⅓ –½ cup cold water adjust for a light batter
  • 2 –3 Tbsp neutral oil canola or sunflower
  • 1 tsp sesame oil optional for aroma
  • 1 scallion finely chopped
  • 1 tsp toasted sesame seeds optional
For the dipping sauce:
  • 2 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • ½ tsp sugar or honey
  • 1 clove garlic minced
  • 1 tsp sesame seeds
  • 1 Tbsp chopped scallions
  • Optional ½ tsp gochujang or chili flakes for spice

Method
 

  1. Slice the sweet potatoes: Peel (optional) and slice into thin, even rounds about 2–3 mm thick. Rinse briefly in cold water, then pat completely dry.
  2. Mix the batter: In a bowl, combine rice flour, potato starch, salt, and sugar. Add cold water gradually, whisking until smooth and light.
  3. Heat the pan: Pour a thin layer of oil into a nonstick or cast-iron skillet. Heat over medium-high until it shimmers.
  4. Fry the pancakes: Dip each sweet potato slice into the batter and place in the pan. Cook 2–3 minutes per side until golden and crisp.
  5. Drain and season: Transfer to a wire rack or paper towel to drain excess oil. Sprinkle with a pinch of salt while hot.
  6. Make the dipping sauce: In a small bowl, mix soy sauce, rice vinegar, sugar, garlic, sesame seeds, and scallions. Add gochujang for heat.
  7. Serve hot: Arrange the pancakes on a plate, drizzle a little sesame oil if desired, and serve with the dipping sauce.

FAQs

1. What is Goguma Jeon?

Goguma Jeon is the Korean name for sweet potato pancakes. They’re made with sliced sweet potatoes coated in a light batter and pan-fried until golden and crisp.

2. What kind of sweet potatoes should I use?

You can use either orange sweet potatoes or Korean goguma (which are yellow inside and sweeter). Both work great, but Korean ones give a deeper flavor.

3. Can I make Korean sweet potato pancakes gluten-free?

Yes. Use rice flour and potato starch instead of all-purpose flour. They turn out just as crispy.

4. Do I need eggs for this recipe?

No. Goguma Jeon doesn’t need eggs. The starch and flour mix helps the batter stick perfectly.

5. How can I make my pancakes extra crispy?

Use cold water for the batter, dry the sweet potato slices well, and fry them in a hot pan. Don’t overcrowd the skillet.

Conclusion

In just 20 minutes, you can make Crispy Korean Sweet Potato Pancakes (Goguma Jeon) that taste as good as the ones from a Korean street market. They come out golden, crunchy on the edges, and soft in the center. Each bite gives you that perfect mix of sweet and savory flavor.

Serve your Goguma Jeon hot with a soy-garlic or gochujang dipping sauce. Pair them with kimchi, rice, or a warm bowl of soup for a full Korean-style meal. Simple, quick, and full of flavor — these Korean sweet potato pancakes will easily become your favorite homemade banchan or afternoon snack.

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