Candied Sweet Potato
Quick answer
Goguma mattang is a Korean candied sweet potato snack made by cutting peeled sweet potatoes into large chunks and deep-frying them at 170 degrees Celsius until the interi...
What makes this special
- Goguma mattang candied sweet potato features deep-fried chunks coated in a soy-infused caramel glaze.
- A touch of soy sauce adds savory depth to the caramel coating
- Add sweet potato once large bubbles form; that timing locks in the glassy crust
Key ingredients
Core cooking flow
- 1 Peel 500g sweet potato and cut into large bite-sized pieces of 3 to 4cm, kee...
- 2 Soak in cold water for 10 minutes to remove surface starch, then pat complet...
- 3 Fry the sweet potato in 170C oil for 6 to 7 minutes until a chopstick slides...
Goguma mattang is a Korean candied sweet potato snack made by cutting peeled sweet potatoes into large chunks and deep-frying them at 170 degrees Celsius until the interior turns floury and soft. A syrup of sugar, corn syrup, water, and a measured splash of soy sauce is cooked separately until large, foamy bubbles form - the visual cue for adding the fried sweet potatoes. Everything must be coated within thirty seconds to lock in a thin, glass-like caramel shell that crisps and turns translucent as it cools. The soy sauce shifts the flavor from purely sweet to a rounded, slightly savory depth. Pre-draining surface moisture from the cut sweet potatoes reduces oil splatter during frying and helps the syrup grip the pieces evenly. Black sesame seeds are scattered over the finished pieces for a toasted, nutty note, and each piece is spread individually on parchment paper while still warm so they cool without sticking together.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Peel 500g sweet potato and cut into large bite-sized pieces of 3 to 4cm, keeping the edges angular so they hold their shape during frying.
- 2Heat
Soak in cold water for 10 minutes to remove surface starch, then pat completely dry with kitchen paper; any remaining moisture will cause the oil to spatter during frying.
- 3Heat
Fry the sweet potato in 170C oil for 6 to 7 minutes until a chopstick slides through the center with no resistance, then remove and drain.
- 4Control
Combine 80g sugar, 35g corn syrup, 20ml water, and 3ml soy sauce in a pan over low heat and cook, stirring gently at the edges, until the mixture bubbles with a light golden caramel color.
- 5Step
When the syrup forms large bubbles, quickly add the fried sweet potato and toss within 30 seconds until every surface is evenly coated before the syrup hardens.
- 6Step
Sprinkle 6g black sesame seeds over the top, spread onto parchment paper or a silicone mat with pieces separated so they do not stick to each other, and cool completely before serving.
After the steps
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