Korean Candied Sweet Potatoes (Goguma Mattang)
User Reviews
5
Korean Candied Sweet Potatoes (Goguma Mattang)
Description
This recipe for Goguma Mattang involves preparing sweet potatoes by peeling and cutting them into small chunks. Soaking the pieces in cold water for 30 minutes helps reduce starch content, yielding a better texture when fried. After drying thoroughly, the potatoes are deep-fried in hot oil until cooked through and tender inside. Excess oil is drained using paper towels.
Separately, a caramel sauce is made by heating sugar with a small amount of neutral oil until melted and bubbling, careful not to burn. The fried sweet potatoes are added to this caramel mixture and quickly stirred to coat each piece evenly. The result is a beautifully glossy, crunchy sugar crust enveloping the soft sweet potato interior. Allowing the coated potatoes to cool briefly on nonstick paper sets the caramel glaze.
The dish can be garnished with crushed nuts like walnuts or almonds, or toasted sesame seeds for additional crunch and a nutty note. This sweet snack or dessert offers a pleasing contrast between the crisp exterior and tender potato. It is commonly enjoyed as a treat with tea or as a sweet side.
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 neutral cooking oil for deep-frying, enough to cover the sweet potatoes in a pot, generic cooking oil
- Some nut or roasted sesame seeds, to garnish, crushed
Caramel sauce
- 3 Tbsp raw sugar
- 1 Tbsp neutral cooking oil I used rice bran oil, generic cooking 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 Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 34g | 11% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Sodium | 69mg | 3% |
| Potassium | 421mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 17735IU | 355% |
| Vitamin C | 3mg | 3% |
| Calcium | 38mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
