Try this popular Korean sweet potato recipe – Candied sweet potatoes (Goguma Mattang)!
Goguma Mattang (고구마 맛탕) is one of our family’s favorite Korean side dishes and snacks.
Deep fried chunky sweet potatoes are coated with caramelized sugar. It’s a crunchy outside and soft and fluffy inside kind of dish. Continue reading if you would love to make this!
Apparently, Mattang originated in China. They have a cooking method called 拔絲 (básī), which roughly describes the sugar caramelization process. More specifically, the sugar is melted so well that it looks like a thread is coming out from the sugar syrup.
Also, based on the look and the number of threads coming out of the syrup, you can tell the cook’s expertise in cooking.
I found this fact very fascinating! Let me know how you go with the thread. I didn’t make much of it. LOL.
And, I have to say that I’m very glad that Koreans decided to adopt only the caramelisation technique but not the fancy look of the thread! 😉
Korean candied sweet potatoes are very easy and simple to make, so you should try this for your dinner tonight! Enjoy!
Ingredients for Candied Sweet Potatoes (Serves 4)
(Prep time: 35 mins incl. 30 mins soaking time, Cooking time: 10 to 15 mins)
- 500g / 1.1 pounds sweet potato, you can use any sweet potatoes that are suitable for deep-frying or roasting (e.g. beauregard‘ variety). FYI, I used Korean sweet potatoes.
- Cooking oil for deep-frying (enough to cover the sweet potatoes in a pot)
- Caramel sauce:
- 3 Tbsp (raw) sugar
- 1 Tbsp cooking oil (I used rice bran oil)
- (Optional) crushed nuts or roasted sesame seeds – to garnish
*1 Tbsp = 15 ml
How to Make Candied Sweet Potatoes
1. Wash the sweet potato, peel the skin and cut it into small chunks (not too thick as it will take longer to cook through). Soak them in cold water for 30 minutes to reduce the starch.
2. Drain away the water and thoroughly wipe off the water from the sweet potatoes with kitchen paper.
3. Pour the deep frying oil into a large pot and heat it up until it reaches 180 C / 356 F (or boiling). Add the sweet potatoes and cook them until cooked through (about 5 to 8 minutes).
4. Take out the fried sweet potatoes and place them onto some kitchen paper to soak away the excess oil.
5. Add the cooking oil in a well heated pan and scatter the sugar around. Melt it over medium high heat until the sugar dissolves then quickly reduce the heat to low. Add the sweet potatoes into the pan and mix well with the sauce (for 1 to 2 minutes).
6. Move the sweet potatoes onto non stick baking paper to cool down for 3 to 5 minutes. Serve. (You can garnish with some crushed nuts or sesame seeds for extra savory taste.)
Note
- My favourite way of eating this candied sweet potato is making it soft inside and crunchy outside. The crunchiness comes from the sugar coating (from step 5) but it usually doesn’t last long as the sugar coating runs down as time goes by. So try to consume it with 30 minutes of making it.
- Some Koreans use corn syrup or honey instead of sugar. You can use these instead too. If you’re using these instead, sweet potatoes won’t be crunchy but moist and soft.
Korean Candied Sweet Potatoes (Goguma Mattang)
Ingredients
- 500 g sweet potato (1.1 pounds), you can use any sweet potatoes that are suitable for deep-frying or roasting (e.g. beauregard‘ variety). FYI, I used Korean sweet potatoes.
- Some cooking oil for deep-frying, enough to cover the sweet potatoes in a pot
- Some crushed nuts or roasted sesame seeds, to garnish
Caramel sauce
- 3 Tbsp raw sugar
- 1 Tbsp cooking oil , I used rice bran oil
Instructions
- Wash the sweet potato, peel the skin and cut it into small chunks (not too thick as it will take longer to cook through). Soak them in cold water for 30 minutes to reduce the starch.
- Drain away the water and thoroughly wipe off the water from the sweet potatoes with kitchen paper.
- Pour the deep frying oil into a large pot and heat it up until it reaches 180 C / 356 F (or boiling). Add the sweet potatoes and cook them until cooked through (about 5 to 8 minutes).
- Take out the fried sweet potatoes and place them onto some kitchen paper to soak away the excess oil.
- Add the cooking oil in a well heated pan and scatter the sugar around. Melt it over medium high heat until the sugar dissolves then quickly reduce the heat to low. Add the sweet potatoes into the pan and mix well with the sauce (for 1 to 2 minutes).
- Move the sweet potatoes onto non stick baking paper to cool down for 3 to 5 minutes. Serve. (You can garnish with some crushed nuts or sesame seeds for extra savory taste.)
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
