Candied Sweet Potato
Goguma mattang is a Korean candied sweet potato dish made by cutting peeled sweet potatoes into chunky pieces and deep-frying them at 170 degrees Celsius until the inside turns fluffy. A syrup of sugar, corn syrup, water, and a small splash of soy sauce is cooked separately until it forms large, foamy bubbles, at which point the fried sweet potatoes are tossed in quickly to coat within thirty seconds. This rapid coating creates a thin, glass-like caramel shell that crisps as it cools. Black sesame seeds are scattered on top for visual contrast and a toasted fragrance, and the pieces are spread on parchment to cool individually so they do not stick together.
Adjust Servings
Instructions
- 1
Peel sweet potatoes and cut into large bite-size chunks.
- 2
Soak in cold water for 10 minutes, then dry thoroughly.
- 3
Fry at 170C for 6-7 minutes until cooked through, then remove.
- 4
In a pan, combine sugar, corn syrup, water, and soy sauce over low heat.
- 5
When the syrup bubbles thickly, add fried sweet potatoes and toss quickly.
- 6
Sprinkle black sesame, spread on parchment, cool slightly, and serve.
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