Sweet & Crispy Korean Candied Sweet Potatoes (Goguma Mattang)
A Delicious Winter Treat: Sweet and Crispy Candied Sweet Potatoes (Goguma Mattang) Recipe
Introducing Goguma Mattang, a delightful treat perfect as a snack or even alongside a cold beer! This sweet potato dish is a beloved winter favorite for both children and adults.
Main Ingredients- 300g sweet potatoes: about 1-2 medium-sized potatoes
- 1.5 Tbsp cooking oil: for stir-frying the sweet potatoes until golden
Syrup Sauce- 3 Tbsp sugar
- 3 Tbsp water
- 1.5 Tbsp corn syrup: adds shine and a chewy texture
- 3 Tbsp sugar
- 3 Tbsp water
- 1.5 Tbsp corn syrup: adds shine and a chewy texture
Cooking Instructions
Step 1
Start by preparing the sweet potatoes for a delightful Goguma Mattang! Wash 300g of sweet potatoes thoroughly and peel them. Cut them into bite-sized pieces, about 2cm thick. Place the cut sweet potatoes in a bowl of cold water and let them soak for about 20 minutes. This step helps to remove excess starch, preventing the pieces from sticking together and ensuring a crispier texture when cooked.
Step 2
After soaking, drain the sweet potatoes completely using a colander. Ensure they are well-drained to prevent oil splattering during the cooking process. Transfer the drained sweet potatoes to a microwave-safe dish and microwave for about 2 minutes. This pre-cooking step helps to make the inside tender while allowing the outside to crisp up beautifully.
Step 3
Now, it’s time to give the sweet potatoes a golden touch. Heat 1.5 tablespoons of cooking oil in a pan over medium-low heat. Add the partially cooked sweet potatoes and stir-fry them until they turn a nice golden brown color. This process will give them a slightly firmer texture and a delightful aroma.
Step 4
Once the sweet potatoes are golden and slightly crispy, carefully remove them from the pan and set them aside on a plate. Now, let’s make the sweet syrup! In the same pan, combine 3 tablespoons of sugar and 3 tablespoons of water. Bring this mixture to a boil over medium heat. Once it starts boiling, reduce the heat to low and let it simmer gently, stirring occasionally, to dissolve the sugar completely without burning it.
Step 5
When the sugar syrup has thickened slightly and is gently simmering, add 1.5 tablespoons of corn syrup. The corn syrup will add a beautiful glossy sheen to the sweet potatoes and contribute to their delightful chewy consistency. Stir it into the syrup mixture.
Step 6
Return the golden-fried sweet potatoes to the pan with the syrup. Gently toss them to ensure each piece is evenly coated with the sweet glaze.
Step 7
Finally, continue to cook over low heat, stirring continuously, for about 2-3 minutes. This allows the syrup to caramelize and coat the sweet potatoes, giving them a beautiful, shiny finish. Be careful not to overcook, as the sugar can harden. Once the sweet potatoes are glossy and well-coated, remove them from the heat. Enjoy your delicious homemade Goguma Mattang warm or chilled!
