Sweet Potato Snacks (Goguma Pass)
Making Delicious Sweet Potato “Matter” (Pass)
Turn less-than-perfect sweet potatoes into a delightful snack! This recipe for ‘Goguma Pass’ (also known as ‘Matter’), a classic Korean sweet treat, results in a wonderfully crispy exterior coated in sweet caramel, with a soft, tender inside. It’s a nostalgic flavor for adults and a perfect, healthy snack for kids. Even bland sweet potatoes transform into something truly delicious!
Ingredients- 3 Sweet Potatoes (choose ones of similar size)
- 8 Tbsp Cooking Oil
- 5 Tbsp Brown Sugar (white sugar can be substituted)
- 1 Tbsp Oligosaccharide or Corn Syrup (optional)
- A pinch of Black Sesame Seeds or Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
Begin by preparing 3 sweet potatoes. Using sweet potatoes of similar size ensures they cook evenly. If they are dirty, wash them thoroughly. While you can leave the skin on for this recipe, peeling them will result in a cleaner final product. If you choose not to peel, ensure all dirt is scrubbed off.
Step 2
Cut the sweet potatoes into bite-sized pieces. Very small pieces can break apart during cooking, and very large ones may not cook through evenly. Aim for pieces about 2-3 cm thick for consistent cooking. The exact shape isn’t critical.
Step 3
Soak the cut sweet potato pieces in cold water for about 10 minutes. This step removes excess starch, which helps create a crispier texture when fried or baked. After soaking, drain the sweet potatoes well in a colander.
Step 4
Place the drained sweet potato pieces in a microwave-safe dish. Cover it with plastic wrap and poke a few small holes in the wrap with a fork or toothpick to allow steam to escape during cooking.
Step 5
Microwave the sweet potatoes for approximately 4 minutes. Microwave wattages vary, so it’s best to check for doneness after 2 minutes. If they aren’t soft enough, continue microwaving in 1-2 minute increments until tender. (Total cooking time around 4 minutes).
Step 6
Now, it’s time to cook the sweet potatoes further. Place the microwaved sweet potatoes directly into a frying pan *without* adding any oil yet. Heat over medium heat. This step helps to evaporate any remaining moisture from the sweet potatoes, which will prevent them from absorbing too much oil and enhance their crispiness.
Step 7
Once most of the moisture has evaporated, add about 8 tablespoons of cooking oil to the pan. Continue to cook the sweet potatoes over medium-low heat, turning them occasionally, until they are golden brown and slightly crispy. Maintain a gentle heat to ensure the inside cooks through without the outside burning.
Step 8
When the sweet potatoes are nicely browned, carefully transfer them to a separate plate or bowl to cool slightly. This prevents them from sticking together and prepares them for coating in the sugar syrup.
Step 9
With the oil still in the pan (from cooking the sweet potatoes), sprinkle 5 tablespoons of brown sugar evenly over the bottom. If you don’t have brown sugar, granulated white sugar works too. Adding 1 tablespoon of oligosaccharide or corn syrup at this stage will add extra shine and sweetness, but it’s optional.
Step 10
Keep the heat on low. Resist the urge to stir with a utensil immediately. Allow the sugar to melt naturally. You can gently swirl the pan to help the sugar melt evenly. Continuous stirring can cause the sugar to clump or burn.
Step 11
As the sugar begins to melt and turn a caramel brown color, turn off the heat immediately to prevent burning. Quickly add the slightly cooled sweet potato pieces back into the pan. Toss them gently to coat each piece evenly with the hot caramel syrup. Finally, sprinkle with black sesame seeds or toasted sesame seeds for a beautiful finish. Your delicious homemade Goguma Pass is ready to enjoy!
