Candied Sweet Potato

Quick answer

Total time: 35 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

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.

Ingredients

servings

IngredientAmountUnit

Sweet potatoes500 gg

Cooking oil500 mlml

Sugar80 gg

Corn syrup35 gg

Soy sauce3 mlml

Black sesame seeds6 gg

Water20 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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.
2

Heat

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.
3

Heat

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.
4

Control

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.
5

Step

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.
6

Step

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Goguma mattang candied sweet potato features deep-fried chunks coated in a soy-infused caramel glaze.
Finish cue: 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.
Avoid this: Do not overcook syrup; finish tossing within 30 seconds.
Storage and reheating: 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.