Crispy Goguma Mattang (Candied Sweet Potatoes)
A sweet snack of crispy candied sweet potatoes cooked in the microwave and pan without deep-frying.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This light snack cooks sweet potatoes in the microwave first and then crisps them in a pan without deep-frying. Adding a little water to the syrup keeps it from turning rock-hard once cooled while bringing out its sweet flavor. It makes 2 to 3 servings and comes together easily.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Sweet potato2, 350 g
- Black sesame seeds1/2 tbsp
- Toasted sesame seeds1/2 tbsp
- Cooking oil3 tbsp
Syrup
- Sugar3 tbsp
- Corn syrup (mulyeot)2 tbsp
- Water2 tbsp
- Use medium-sized sweet potatoes.
- To give it a deeper color, you can swap 1 tbsp of the 3 tbsp sugar for brown sugar.
- You can also add nuts such as peanuts, walnuts, or almonds to taste.
Steps
1. Peel 2 medium sweet potatoes and slice them slightly on a bias.
2. Spread the sweet potatoes out on a plate, cover with plastic wrap, and microwave for 4 to 5 minutes.
3. Poke with a toothpick; if it goes smoothly into the thickest part, they are fully cooked.
Since you will fry them in oil, let them sit for a moment so the surface moisture from cooking evaporates,
or wipe them gently with a dry dishcloth or paper towel.
Depending on how thick you sliced the sweet potatoes, you can increase or decrease the microwave time, or steam them in a steamer.
If deep-frying in oil, fry them twice until golden brown.
In an oven preheated to 200°C, bake for 20 to 30 minutes, adjusting the time based on the thickness of the sweet potatoes.
4. Grease a heated pan with cooking oil and cook the sweet potatoes until the surface turns golden brown.
Doing this prevents the surface from turning mushy
and gives you a texture just as good as deep-fried ones.
5. As they turn golden brown, you have to flip them one by one, so your hands will be a bit busier than deep-frying.
Even so, it will take much less time than deep-frying.
6. Add all the syrup ingredients to a pan and leave them alone without stirring.
To give it a deeper color, I used 1 tbsp brown sugar out of the 3 tbsp sugar.
It will start bubbling vigorously around the edges first.
If you make the syrup with only sugar and no water, it becomes rock-hard once cooled,
so as listed in the syrup ingredients, it is best to add a little water.
7. Once it starts boiling all the way to the center and turns a deep color...
8. Add the sweet potatoes and toss quickly so they are evenly coated in the syrup.
10
9. Turn off the heat, add the black sesame seeds and toasted sesame seeds, and toss quickly to finish.
If you add nuts such as peanuts, walnuts, or almonds here, it will make the mattang even more nutty and savory.
10. While warm, the sweet potato pieces separate easily, but once they cool, they stick together and are hard to pull apart.
Place them slightly apart on a tray lightly greased with cooking oil to cool, and they will not stick together and will lift right off the tray.
Ppunwife's tips
- If you pan-fry the sweet potatoes over low heat for too long, they will absorb all the oil and turn soggy instead of crispy. Fry them over medium heat or higher, flipping them back and forth quickly, to make mattang that stays crispy even after cooling.
- If you make the syrup with only sugar and no water, it becomes rock-hard once cooled, so as listed in the syrup ingredients, it is best to add a little water.
- Place them slightly apart on a tray lightly greased with cooking oil to cool, and they will not stick together and will lift right off the tray.
FAQ
How can I make them crispy when pan-frying instead of deep-frying?
If you cook them over low heat for too long, they absorb oil and become soggy, so flip them quickly back and forth over medium heat or higher until the surface browns so they stay crisp even after cooling.
How do I keep the syrup from hardening too much once it cools?
Instead of using only sugar, mix in a little water and bring it to a boil without stirring; this prevents it from turning rock-hard once cooled.
Is there a trick to cooling the finished mattang so the pieces do not stick together?
Spread the sweet potatoes apart on a tray lightly brushed with cooking oil, and they will cool without sticking and lift off cleanly.
Can I cook the sweet potatoes using another method instead of the microwave?
You can steam them in a steamer or bake them in an oven preheated to 200°C for 20 to 30 minutes.
