Crispy and Sweet Goguma Mattang (Candied Sweet Potatoes)
A crispy-outside, tender-inside winter snack made by tossing deep-fried sweet potatoes in sweet 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 →
Sweet potatoes are fried until golden and crisp, then tossed in a bubbling rice syrup glaze. The crunchy sugar coating pairs wonderfully with the soft, tender interior, making it a delightful snack to enjoy anytime.
- Servings
- about 3–4 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Sweet potato500 g
- Toasted sesame seeds
- Black sesame seeds
Syrup
- Sugar3 tbsp
- Rice syrup (jocheong)2 tbsp
- Salt3 pinches
- If you have nuts, try tossing them in at the end.
- This uses 7 small sweet potatoes, about 500g.
- You can use corn syrup (mulyeot) or oligosaccharide syrup (oligodang) instead of rice syrup.
Steps
Prepare the ingredients
This uses 7 small sweet potatoes, about 500g.
Cut the sweet potatoes
Peel them and cut into thick bite-sized pieces.
Fry them right away without rinsing off the starch.
Fry the sweet potatoes
Pour enough cooking oil to submerge the sweet potatoes halfway, and fry until golden brown and crispy.
Drain on a strainer to remove excess oil.
Coat in syrup
Add 3 tbsp sugar, 2 tbsp rice syrup (jocheong), and three pinches of salt, and let the sugar slowly melt until the whole syrup bubbles vigorously...
You can use corn syrup (mulyeot) or oligosaccharide syrup (oligodang) instead of rice syrup.
Add the fried sweet potatoes and toss to coat evenly in the syrup.
Turn off the heat, sprinkle a suitable amount of sesame seeds evenly over the top, and let them cool spaced apart.
Finish
Deep-frying can feel like a hassle, so people often hesitate to make mattang.
Once you make it, though, you just can't keep your hands off it.
With each bite, the syrup shell crackles crisply, giving you the true crispy-outside, tender-inside sweet potato experience.
Ppunwife's tips
- Fry them right away without soaking or rinsing off the starch.
- If you have nuts, try tossing them in at the end. It adds a wonderful nutty flavor alongside the sweetness.
FAQ
Do I need to soak or rinse the starch off the sweet potatoes?
No, just cut them thick and fry them right away without removing the starch.
Can I use other sweeteners instead of rice syrup for the syrup?
You can easily substitute corn syrup (mulyeot) or oligosaccharide syrup (oligodang) for the rice syrup.
How do I keep the candied sweet potatoes from sticking to each other?
After coating them evenly in syrup, turn off the heat, sprinkle with sesame seeds, and space them apart while cooling.
How much cooking oil should I use for frying?
Pour just enough oil to submerge the sweet potatoes halfway; they will become plenty crispy without using a large pot of oil.
