Korean Bungeoppang (Sweet Potato Ball Fritters)

Name: Korean Bungeoppang (Sweet Potato Ball Fritters)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb (450 g) sweet potato, peeled, cut into ½-inch (1.25 cm) cubes; 1¼ cups (150 g) glutinous rice flour (sweet rice flour); 3 tablespoons (40 g) light brown sugar, packed; ½ teaspoon (1 g) ground cinnamon; ⅛ teaspoon (0.6 g) kosher salt; ½ cup (120 ml) water, room temperature; 2 quarts (1900 ml) neutral oil (vegetable, canola, or peanut oil) for deep frying; ½ cup (100 g) light brown sugar, packed; 1 teaspoon (2½ g) ground cinnamon

From the MyKitchenBank Kitchen

Crispy golden-brown fried balls of sweet potato and glutinous rice flour, coated in a cinnamon-brown sugar mixture. These Korean street-food favorites have a fluffy interior with tender sweet potato pieces and a satisfying crunch from the exterior crust. Serve warm as a snack or dessert.

Prep: 25 min
Cook: 20 min
Wait: 15 min
Total: 1 hr
Makes: About 24 fritters (4 servings of 6)

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Steps

Before you start

Peel and cut sweet potatoes into ½-inch (1.25 cm) cubes ahead of time so they cook evenly
Have oil at 350°F (175°C) before you start shaping balls
Set up a cooling wire rack and the coating station—you'll need them ready for the hot fritters
Read through the shaping step; the dough will be soft, similar to cookie dough

1
Steam sweet potato
- Place the ½-inch (1.25 cm) sweet potato cubes in a steamer basket over boiling water in a large pot.
- Cover and steam for 8–10 minutes, until the cubes are completely tender and easily pierced with a fork but still hold their shape.
- Do not overcook or they will become mushy.
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Ready when: Sweet potato pieces are fork-tender but not falling apart
Tip: Do not boil; steaming keeps the cubes intact for better texture in the final fritter.
2
Prepare spiced sugar filling
- In a small bowl, mix together 3 tablespoons (40 g) brown sugar, ½ teaspoon (1 g) ground cinnamon, and ⅛ teaspoon (0.6 g) kosher salt.
- Set aside.
3
Make fritter dough
- Transfer the steamed sweet potato cubes to a large bowl.
- Mash them with a fork until mostly smooth but with some small chunks remaining (you want a chunky, not completely uniform texture).
- Add the spiced sugar filling and mix gently until combined.
- Pour in ½ cup (120 ml) room-temperature water, then add 1.25 cups (150 g) glutinous rice flour in two additions, stirring gently with a spoon after each addition until just combined.
- The dough will be soft, slightly sticky, and similar to thick cookie dough.
- Do not overmix.
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Ready when: Dough is soft, sticky, and holds together; small potato chunks are still visible
Tip: Overmixing develops gluten in the rice flour and makes the fritters tough. Stop as soon as ingredients are combined.
4
Set up oil and coatingOven 350°F / 175°C
- Pour 2 quarts (1900 ml) neutral oil into a large, heavy-bottomed saucepan or Dutch oven.
- Place a candy thermometer in the oil and heat over medium-high heat to 350°F (175°C).
- While the oil heats, prepare a shallow bowl with ½ cup (100 g) brown sugar mixed with 1 teaspoon (2.5 g) ground cinnamon for the final coating.
- Line a wire cooling rack with paper towels and set it near the stove.
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Ready when: Oil thermometer reads 350°F (175°C)
Tip: Use a heavy pot to prevent temperature fluctuations. Keep the thermometer clipped to the side of the pot, away from the bottom.
5
Shape fritters
- Wet a small spoon or ½-ounce (15 ml) cookie scoop with water (this prevents sticking).
- Use it to scoop a small portion of dough, then push it from the spoon into your damp hand and gently roll it into a ball about ¾ inch (2 cm) in diameter.
- Do not compress the dough too much; the fritters should be loose and airy.
- Place the shaped ball on a plate.
- Repeat with the remaining dough, wetting your spoon and hand as needed.
- You should have about 24 balls.
- Keep the shaped balls on the plate until you're ready to fry.
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Ready when: All dough is shaped into uniform ¾-inch (2 cm) balls
Tip: Dampen your hands and tools frequently; the dough is sticky and will stick if dry. Do not roll tightly or the fritters will be dense.
6
Fry first batchOven 350°F / 175°C
- Check that oil is still at 350°F (175°C).
- Carefully lower 6–8 fritters into the hot oil using a slotted spoon, working in small batches so the oil temperature doesn't drop.
- Fry for 3–4 minutes, stirring gently and occasionally with a slotted spoon or spider skimmer to ensure they cook evenly on all sides.
- They will sink to the bottom initially, then float to the surface.
- Once they float, continue cooking for another 1–2 minutes.
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Ready when: Fritters are golden brown on all sides and float to the surface, bobbing gently
Tip: Do not overcrowd the pan; the temperature will drop and the fritters will absorb oil instead of frying crisp. Fry 6–8 at a time.
7
Drain and coat first batch
- Using a slotted spoon, carefully remove the fried fritters from the hot oil and place them on the paper towel-lined rack to drain for about 30 seconds.
- While still hot, transfer them to the shallow bowl with the cinnamon-sugar coating and gently toss to coat all over.
- Return them to a clean section of the cooling rack.
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Ready when: Fritters are evenly coated in cinnamon-sugar mixture
Tip: Work quickly while the fritters are hot; the coating will stick better to a warm surface. Toss gently to avoid breaking them.
8
Fry remaining batchesOven 350°F / 175°C
- Repeat steps 5 and 6 with the remaining dough balls, frying in batches of 6–8 and maintaining the oil temperature at 350°F (175°C).
- If the oil temperature drops below 340°F (170°C) between batches, allow it to return to temperature before adding the next batch.
- After each batch, coat with the cinnamon-sugar mixture while still hot.
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Ready when: All fritters are golden brown, coated, and cooled enough to handle
Tip: The oil temperature is critical: too cool and the fritters become greasy; too hot and they brown before cooking through. Monitor constantly.
9
Cool and serve
- Allow all fritters to cool on the rack for about 5 minutes before serving.
- They will crisp up further as they cool.
- Serve warm or at room temperature.
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Ready when: Fritters have cooled slightly and are firm to the touch
Tip: Bungeoppang are best eaten within 30 minutes of frying, while the exterior is still crispy and the interior is warm and soft.

Good to know

Tips

Keep the oil temperature steady at 350°F (175°C); even 10 degrees lower will cause the fritters to absorb too much oil and become greasy.
For even cooking, stir the fritters gently every 1–2 minutes in the oil so all surfaces crisp up evenly.
If you don't have a candy thermometer, test the oil temperature with a wooden chopstick or skewer: it should sizzle immediately when touched to the surface but not smoke.
These fritters are best enjoyed warm within 30 minutes of frying, when the exterior is maximally crispy and the interior is still soft and warm.

Make ahead

You can shape the fritters up to 2 hours ahead and refrigerate them on a plate loosely covered with plastic wrap. Fry them directly from the cold without thawing; add 30 seconds to the frying time.

Storage & reheating

Store cooled fritters in an airtight container at room temperature for up to 1 day. Reheat in a 350°F (175°C) oven for 5–7 minutes to crisp the exterior. Do not refrigerate or freeze; the texture will become heavy and the filling may separate.

Substitutions

glutinous rice flour (sweet rice flour) → tapioca starch (manioc starch) or a 1:1 blend of cornstarch and regular all-purpose flour. Tapioca starch produces an even crispier exterior; the blend is less authentic but still yields good results.
sweet potato, peeled → butternut squash or pumpkin puree (use about ⅔ cup or 160 g, steam cubed squash or use canned puree). Squash is slightly more watery, so reduce water to ¼ cup (60 ml) to avoid soggy dough. Flavor will be earthier.
light brown sugar, packed → white granulated sugar. Use the same amount; the fritters will be slightly less rich in flavor but still delicious.
ground cinnamon → ground ginger or unsweetened cocoa powder. Each adds a different spice profile. Use the same amount, or ¼ teaspoon (0.5 g) if substituting with cocoa.