Sweet & Crispy Korean Sweet Potato Candies (Goguma Mattang)
Easy & Delicious Homemade Sweet Potato Candies Recipe
These Korean sweet potato candies, known as ‘Goguma Mattang,’ are so irresistibly good that even dogs are curious! I made them because I’ve been craving this nostalgic snack since I started living alone. My parents sent me a whole box of sweet potatoes, so I decided to make this delightful treat. They are wonderful as a side dish, and their sweet, satisfying flavor makes them perfect for enjoying with drinks or as a snack. Come learn how to make them easily!
Ingredients- 2-3 medium sweet potatoes
- Plenty of cooking oil (enough to shallow-fry the sweet potatoes)
- 2 Tbsp sugar
- 2 Tbsp corn syrup (or rice syrup)
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, wash the sweet potatoes thoroughly. You can peel them or leave the skin on; leaving the skin on adds extra nutrients and a slightly rustic charm. Cut the sweet potatoes into bite-sized pieces. If they are too small, they might break apart during cooking, so aim for a medium size. Soak the cut sweet potatoes in cold water for about 10 minutes to remove excess starch. This step helps prevent them from sticking together and ensures a crispier texture.
Step 2
Now, let’s fry the sweet potatoes until they are golden and slightly crispy. Pour a generous amount of cooking oil into a pan; enough to cover about two-thirds of the sweet potato pieces will ensure a nice, even fry. Heat the oil over medium-low heat. Add the drained sweet potato pieces and gently toss them around to cook evenly. They should be cooked until tender when pierced with a fork, but not mushy. Be careful not to overcook them, as they can become too soft when coated with the syrup later. Once cooked, remove the sweet potatoes and place them on a paper towel to drain excess oil.
Step 3
In the same pan (you can leave a little oil or add a tiny bit more), add the sugar (2 Tbsp) and corn syrup (2 Tbsp). Cook over medium-low heat, allowing the sugar to melt slowly without burning. This is a crucial step: avoid stirring with a utensil, as this can cause sugar crystals to form, resulting in a grainy texture on your sweet potato candies. Instead, gently shake the pan or tilt it to help the sugar melt evenly. Once the sugar is completely dissolved and has turned into a syrupy consistency, reduce the heat to low.
Step 4
Keeping the heat on low, add the fried sweet potatoes (drained of excess oil) into the syrup. Using a spatula or spoon, gently coat the sweet potatoes with the syrup. Be careful not to mix too vigorously, as the sweet potatoes can break apart. Ensure all pieces are well-coated. Once the syrup has thickened and clings nicely to the sweet potatoes, turn off the heat.
Step 5
Transfer the coated sweet potato candies to a serving dish or container while they are still warm. You can shape them a bit as you transfer them for a prettier presentation. Finally, before the sweet potato candies cool down completely, sprinkle them generously with sesame seeds. The sesame seeds add a lovely nutty aroma and make the dish look even more appealing. You can enjoy them immediately while warm for a soft interior and crispy coating, or let them cool completely for a chewier texture.
