Crispy and Sweet Korean Sweet Potato Candies (Goguma Mattang)
Mastering the Art of Homemade Korean Sweet Potato Candies (Goguma Mattang)
Transport yourself back to childhood with this beloved Korean snack, Goguma Mattang! This recipe will guide you through creating perfectly crispy on the outside, and soft, sweet on the inside sweet potato candies right in your own kitchen. Once the sweet potatoes are fried to a golden crisp, they’re coated in a luscious sweet syrup, creating an irresistible treat. The sugar coating provides a satisfying crunch, while the sweet potato’s natural softness and sweetness shine through. This makes it an ideal snack for kids and a delightful addition to any dessert spread. Craft an impressive dessert with simple ingredients!
Main Ingredients- 3 large sweet potatoes (approx. 500-600g)
- Vegetable oil, for frying (generous amount)
- Black sesame seeds, for garnish (a pinch)
Perfectly Balanced Syrup- 4 Tbsp sugar (approx. 60g)
- 3 Tbsp vegetable oil (approx. 45ml)
- 4 Tbsp sugar (approx. 60g)
- 3 Tbsp vegetable oil (approx. 45ml)
Cooking Instructions
Step 1
Begin by thoroughly washing the sweet potatoes under running water to remove any dirt. Peel the sweet potatoes using a knife or a peeler. You can also choose to leave the skins on if you prefer; if so, ensure they are exceptionally clean.
Step 2
Once peeled, trim off the ends of the sweet potatoes. Then, slice them into bite-sized pieces, about 2-3 cm thick. For an aesthetically pleasing presentation and easier eating, you can cut them in a zigzag or angled pattern, ensuring about a 1 cm gap between slices.
Step 3
Place the sliced sweet potatoes in a bowl and cover them with just enough water to submerge them. Let them soak for about 5 minutes. This step helps to remove excess starch, preventing the pieces from sticking together during frying and resulting in a crispier texture.
Step 4
Drain the sweet potatoes thoroughly using a sieve. Pat them dry completely with paper towels. Removing as much moisture as possible is crucial to prevent oil splattering and to ensure the sweet potatoes become delightfully crispy when fried.
Step 5
Heat a generous amount of vegetable oil in a deep pan or wok over medium heat. If the oil is too hot, the outside will burn before the inside is cooked. If you don’t have a thermometer, test the oil by inserting a chopstick; small, steady bubbles rising around it indicate the right temperature. Carefully add the dried sweet potato pieces and fry them until they are golden brown on all sides.
Step 6
Once the sweet potato pieces have turned a beautiful golden color, remove them from the oil and place them on a wire rack to drain any excess oil. Set the fried sweet potato pieces aside in a bowl.
Step 7
Wipe the pan clean. Add 3 tablespoons of vegetable oil and 4 tablespoons of sugar to the pan. Cook over low heat, stirring constantly, until the sugar has melted and begins to turn into a light caramel color. Be careful not to let the sugar burn, as this will make the syrup bitter. Avoid overcooking the syrup, as it can become too hard.
Step 8
Once the sugar syrup has reached the desired consistency, add the fried sweet potato pieces back into the pan. Quickly toss them to coat each piece evenly with the syrup. You can also do this off the heat to prevent the syrup from burning.
Step 9
Gently toss the sweet potatoes, ensuring the syrup forms a thin, even coating on the crispy exterior. This step creates the signature sweet and crispy finish of Goguma Mattang.
Step 10
The sugar syrup is sticky when hot, so the fried sweet potato pieces tend to clump together. To prevent this, immediately transfer the coated sweet potatoes onto parchment paper or a silicone baking mat, placing them individually with some space between each piece. As they cool slightly, they will firm up and become even crispier.
Step 11
Finally, sprinkle a pinch of black sesame seeds over the top for an attractive finish and added nutty flavor. Your delicious Goguma Mattang is now ready to be enjoyed! Letting them cool completely will help maintain their crispiness for longer.
