Crispy Sweet Potato “Pass” with Songpyeon
A Creative Way to Use Leftover Songpyeon: Making Crispy Sweet Potato “Pass” – Even Better Than Sweet Potato “Matang”!
Have leftover songpyeon from holidays piling up in your fridge? Often, these traditional treats can become a bit monotonous after a few bites. This recipe offers a delicious solution! We’re transforming leftover songpyeon and autumn sweet potatoes into a wonderfully crispy and flavorful sweet potato “pass.” It’s a delightful twist that elevates simple ingredients into an elegant dessert, perfect for snacking or impressing guests.
Ingredients- 2 medium-sized sweet potatoes
- 10 leftover songpyeon (traditional rice cakes)
- 10g cooking oil (for frying)
- 40g sugar (for syrup)
Cooking Instructions
Step 1
Begin by preparing the sweet potatoes. Wash them thoroughly, peel, and then cut them into bite-sized pieces, about 1-1.5 inches. Aim for consistent sizes to ensure even cooking. Avoid cutting them too small, as they might break apart during frying.
Step 2
Now, let’s get frying. Heat the cooking oil in a pan over medium-low heat. Add the cut sweet potato pieces and fry until they turn golden brown and slightly crispy on the outside. Once the sweet potatoes are nicely fried, add the songpyeon to the same pan. Fry the songpyeon briefly until they are lightly golden. Be careful not to overcook them, as they can become too hard.
Step 3
When frying the songpyeon, they tend to stick together easily. Keep an eye on them and gently separate any pieces that start to cling to each other using chopsticks or tongs. Once they have achieved a nice, slightly firm texture, carefully remove them from the oil and set them aside on a separate plate.
Step 4
It’s time to make the delicious ‘pass’ syrup. With the fried sweet potatoes and songpyeon ready, use a clean pan (or wipe out the frying pan) and add the 40g of sugar. You can optionally add a tiny bit of oil (around 1 tsp) to help the sugar coat better, but it’s not strictly necessary. Place the pan over very low heat. Allow the sugar to melt slowly and caramelize without burning. Patience is key here; let the sugar melt into a clear syrup on its own.
Step 5
Once the sugar has completely melted into a clear syrup, immediately add the fried sweet potatoes and songpyeon to the pan. Toss them quickly to coat evenly. This step requires speed! It’s best to do this off the heat or over very low heat to prevent the sugar from burning. The goal is to let the syrup harden around the ingredients, creating the signature brittle coating of ‘pass’. If you find the syrup hardening too quickly, it might be because you fried both items together. In future attempts, you could try frying the sweet potatoes first, then adding the songpyeon to the syrup separately for easier coating.
Step 6
Let’s pause for a moment to understand the difference between ‘Goguma Matang’ (sweet potato candy) and ‘Goguma Pass’. While ‘Matang’ is typically coated in a moist, soft syrup, ‘Pass’ refers to a dish where the sugar coating hardens to create a brittle, spun-sugar effect, hence the name ‘Pass’ (which can mean ‘spin’ or ‘thread’ in Korean). As you toss the ingredients in the hardened syrup, you’ll notice fine, white sugar threads forming – this is the hallmark of a successful ‘Pass’!
