Sweet and Crispy Sweet Potato Gangjeong
How to Make Sweet Potato Gangjeong: A Perfect Winter Snack
Remember the nostalgic taste of sweet potato gangjeong? Let’s make it at home! With a crispy exterior and a tender, moist interior, this treat is beloved by all ages. If you’re looking for ways to make your child’s school break more enjoyable, a warm batch of freshly made sweet potato gangjeong is a wonderful idea. With the short winter days, why not make good use of your mornings by preparing a delightful snack? Adding the fun of taking photos, I felt a sense of accomplishment making two varieties.
Essential Ingredients- 7 small sweet potatoes
- Frying oil, as needed
- 1.5 Tbsp granulated sugar
- 6 Tbsp corn syrup (or similar liquid sweetener)
- 1 Tbsp water
- A pinch of black sesame seeds (for garnish)
Cooking Instructions
Step 1
Let’s start with preparing the sweet potatoes, the foundation of our delicious gangjeong. Wash 7 small sweet potatoes thoroughly. Using a peeler or a knife, carefully peel off the skin. Cut them into bite-sized pieces, making them slightly irregular and charmingly uneven so they’re easy to pop into your mouth. Don’t worry about perfect uniformity; embrace your personal touch and cut them freely.
Step 2
To reduce stickiness and achieve a crispier texture, soak the cut sweet potatoes in cold water for about 10 minutes to remove excess starch. While you could use an air fryer, today we’re going the traditional route by deep-frying for that perfect ‘crispy outside, moist inside’ (겉바속촉 – geot-ba-sok-chok) experience. It’s crucial to remove all moisture after soaking, as water can cause hot oil to splatter dangerously. Pat them completely dry with paper towels.
Step 3
Heat a generous amount of frying oil in a pan over medium heat. Once the oil is adequately hot, carefully lower the uncoated sweet potato pieces into the oil. Be extremely cautious to avoid splashing yourself with the hot oil as you gently place them in.
Step 4
You’ll smile as the sweet potatoes turn a beautiful golden brown. Seeing them fried to perfection will make you want to snack on them even before the gangjeong is fully assembled! Even without a coating, the natural sweetness and savory notes of the sweet potato are amplified, making them incredibly delicious.
Step 5
Now, it’s time to make the signature syrup for the gangjeong. In the frying pan (after removing the sweet potatoes, or in a separate pan), add 1.5 tablespoons of granulated sugar and 6 tablespoons of corn syrup. I realized I hadn’t added water initially and was a bit flustered, but quickly added 1 tablespoon of water to achieve the right syrup consistency. This ratio is key to the sweetness of the gangjeong.
Step 6
When making the syrup, it’s essential *not* to stir it. Place the pan with sugar, corn syrup, and water over low heat. Let it simmer undisturbed. Trust the process, and these ingredients will naturally meld into a delicious syrup. Stirring can cause the sugar to crystallize and form clumps, so remember this crucial tip.
Step 7
Once the sweet syrup is ready, add all the fried sweet potatoes to the pan. Prepare to coat them evenly with the syrup.
Step 8
Keep the heat on the lowest setting. Using a spatula, gently toss the fried sweet potatoes to coat them evenly with the syrup. While I’d love to mimic professional chefs by tossing the pan for that perfect coating, I’m taking photos as I cook, so I gently stirred with a spatula. Be careful not to break the sweet potatoes.
Step 9
Doesn’t the syrupy coated sweet potato gangjeong look beautifully glossy and appetizing? However, you can’t eat it just yet; a moment of patience is required.
Step 10
The final step is to let the syrup harden onto the sweet potatoes. Spread the gangjeong out on parchment paper placed on a large plate or tray to cool. Once the syrup has completely hardened, arrange them in a charming retro wooden-handled bowl for a beautiful presentation. Enjoy your sweet, crispy, homemade sweet potato gangjeong!
