Sweet Potato Stir-fry (Gamja Mattang)
Altoran Chef Shin Hyo-seop’s Sweet Potato Stir-fry: Sweet, Moist, and Perfectly Crispy
Enjoy a simple and delightful snack with this easy sweet potato stir-fry recipe from Altoran, introduced by Chef Shin Hyo-seop. Perfect for all ages, this treat offers a satisfying sugar rush with its wonderfully crispy exterior and soft, moist interior. Make this delightful snack at home with ease!
Ingredients- 700g potatoes (about 3-4 medium-sized)
- 1 Tbsp coarse salt (for brining potatoes)
- Cooking oil (for frying potatoes)
- 5 Tbsp white sugar (for syrup)
- 5 Tbsp crushed almonds (for topping)
Cooking Instructions
Step 1
First, thoroughly wash the potatoes. Peel them and cut into uniform cubes, about 2-3 cm in size. This ensures they cook evenly.
Step 2
In a bowl, add the cubed potatoes and 1 tablespoon of coarse salt. Gently toss to coat and let them sit for 10 minutes to brine. Salting draws out moisture, making the potatoes crispier when fried. After 10 minutes, drain them well in a colander.
Step 3
Heat a generous amount of cooking oil in a wide pan, enough to come halfway up the potatoes. Add the drained potatoes and fry over medium-high heat until they turn golden brown. Once lightly browned, carefully remove them with a slotted spoon to drain excess oil. This step fries the exterior while the inside steams, resulting in a soft texture.
Step 4
In a clean pan, add 2 tablespoons of cooking oil and 5 tablespoons of white sugar. Heat over low heat, stirring constantly, until the sugar melts and turns into a caramel color. Be careful not to burn the sugar; it will start as light brown and gradually deepen in color.
Step 5
Once the sugar syrup turns a light amber color, quickly add the fried potatoes and 5 tablespoons of crushed almonds. Stir rapidly to coat everything evenly with the syrup. Toss well and enjoy immediately! This ensures the sweet potato stir-fry is deliciously crispy on the outside and soft on the inside.
