Pan-Fried Goguma Mattang (Caramelized Sweet Potatoes)
Sweet goguma mattang (caramelized sweet potatoes) simply cooked in the microwave and pan, then coated in a soft syrup.
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 →
The sweet potatoes are cooked in the microwave first and then pan-fried, so you do not have to worry about disposing of leftover oil. Frying them quickly over medium heat or higher leaves them crispy on the outside and soft inside. The syrup made with water and corn syrup stays gently soft rather than rock-hard, making it an easy sweet treat to enjoy.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Sweet potato500 g
- Cooking oil4 tbsp
- Toasted sesame seeds1/2 tbsp
- Black sesame seeds1/2 tbsp
Syrup
- Brown sugar (or white sugar)5 tbsp
- Corn syrup (mulyeot)2 tbsp
- Water2 tbsp
- If the sweet potatoes are clean, you do not need to peel them.
Steps
Prepare the ingredients
These are 6 small sweet potatoes.
They had a lot of small blemishes, so I washed and peeled them.
If the sweet potatoes are clean, you do not need to peel them.
Cook in the microwave
Cut into bite-sized pieces and cook in the microwave for 5 minutes until tender.
Pierce with a skewer to check if they are cooked soft. Gently blot away any remaining moisture on the sweet potatoes with paper towels.
Pan-fry in oil
Add a generous amount of oil to a pan and fry the pieces, turning them so the surface browns evenly and gets crispy.
If you cook them over low heat for a long time, they become tough instead of crispy, so fry them quickly over medium heat or higher.
Make the syrup
Add 5 tbsp brown sugar, 2 tbsp corn syrup (mulyeot), and 2 tbsp water, and bring to a bubbling simmer over medium-low heat without burning.
I used brown sugar, so the syrup has a dark color.
If you stir in the middle, crystals will form before it turns into syrup, so swirl the pan to let it melt evenly.
When the bubbles look slightly thick and sticky, add the sweet potatoes and toss so the syrup coats the surface well.
The syrup I made uses a little water and corn syrup, so it is a slightly soft syrup rather than hard.
If you want a hard candy shell like tanghulu, make it with sugar only.
Finish
Turn off the heat, sprinkle toasted sesame seeds and black sesame seeds evenly over the top, and before they cool, spread them on a wide plate lined with parchment paper to cool.
Nuts like peanuts or almonds are also delicious tossed into the syrup together.
They cling right onto the sweet potatoes, adding a sweet and nutty flavor.
I hope you make just enough to enjoy fresh and have a delicious treat.
Have a wonderful weekend.
Ppunwife's tips
- If you cook them over low heat for a long time, they become tough instead of crispy, so fry them quickly over medium heat or higher.
- If you stir in the middle, crystals will form before it turns into syrup, so swirl the pan to let it melt evenly.
- Nuts like peanuts or almonds are also delicious tossed into the syrup together.
FAQ
Can I stir the syrup with a spatula while it boils?
Stirring before the sugar melts can cause crystals to form, so do not stir; instead, gently swirl the pan to melt it.
Do I have to peel the sweet potatoes?
If the skin is clean, you can cook them without peeling.
How can I make a hard and crunchy syrup like tanghulu?
If you omit the water and corn syrup and simmer sugar alone, you will get a hard, crunchy syrup.
How should I adjust the heat while frying to make the outside crispy?
Cooking over low heat for a long time makes the texture tough, so fry them quickly over medium heat or higher to get a crispy exterior.
