Sweet Sweet Potato Gangjeong: Enjoy Three Delicious Variations!
The King of Winter Snacks, Sweet Potatoes Transformed into Three Exquisite Flavors! (Black Sesame, Cinnamon, Maple Cranberry)
For all you root vegetable lovers out there, sweet potatoes are an absolute must-have during the winter! While they’re delicious simply steamed, I decided to elevate them by creating three distinct sweet potato treats, known as ‘Matang’. We’ve got the nutty goodness of black sesame, the warm embrace of cinnamon, and the delightful tang of maple cranberry. Personally, the cinnamon version stole my heart with its comforting aroma and flavor! I’m curious to know which one will be your favorite. Let’s get started!
Common Ingredients (For all variations!)- 3 medium sweet potatoes
- 3 Tbsp cooking oil (for frying or pan-roasting)
Nutty Black Sesame Matang- 2 Tbsp white sugar (or muscovado sugar)
- 1 Tbsp water
- 1 Tbsp roasted black sesame seeds
Aromatic Cinnamon Matang- 2 Tbsp honey
- 1 Tbsp water
- 1 tsp ground cinnamon
Sweet & Tart Maple Cranberry Matang- 2 Tbsp maple syrup
- 1 Tbsp water
- 20 dried cranberries
- 2 Tbsp white sugar (or muscovado sugar)
- 1 Tbsp water
- 1 Tbsp roasted black sesame seeds
Aromatic Cinnamon Matang- 2 Tbsp honey
- 1 Tbsp water
- 1 tsp ground cinnamon
Sweet & Tart Maple Cranberry Matang- 2 Tbsp maple syrup
- 1 Tbsp water
- 20 dried cranberries
- 2 Tbsp maple syrup
- 1 Tbsp water
- 20 dried cranberries
Cooking Instructions
Step 1
Begin by peeling the sweet potatoes thoroughly. Removing the skin will help achieve a smoother texture for the Matang.
Step 2
Cut the peeled sweet potatoes into bite-sized pieces, about 2 cm thick. If they’re too thin, they might break apart, and if they’re too thick, they may not cook evenly. Aim for uniform pieces, like the ones shown in the picture, for consistent cooking.
Step 3
In a bowl, combine cold water and a pinch of salt (about 1/2 teaspoon). Submerge the cut sweet potato pieces in this saltwater solution. This step is crucial for removing excess starch, which prevents the pieces from sticking together during cooking and helps create a crispier exterior.
Step 4
Let the sweet potatoes soak in the saltwater for about 30 minutes. This not only removes starch but also allows a subtle seasoning to penetrate the sweet potatoes, enhancing their overall flavor.
Step 5
After 30 minutes, drain the sweet potatoes and gently pat them dry with a paper towel. Then, place them in a microwave-safe container or bag and microwave for approximately 5 minutes. This pre-cooking step softens the sweet potatoes, significantly reducing the cooking time in the next stage.
Step 6
Now, let’s get ready to pan-roast the sweet potatoes to a beautiful golden brown. Heat a frying pan over medium heat and add about 3 tablespoons of cooking oil.
Step 7
Carefully add the slightly softened sweet potatoes from the microwave to the hot oil. Pan-roast them, turning occasionally, until they are golden brown and slightly crispy on all sides. You want a nice caramelized exterior while keeping the inside tender.
Step 8
Once the sweet potatoes have achieved a lovely golden hue, turn off the heat. Having them pre-cooked and lightly browned ensures they hold their shape well when coated with the different syrups later on.
Step 9
Let’s start with the first variation: the nutty black sesame Matang. In a clean, separate frying pan, combine 2 tablespoons of white sugar and 1 tablespoon of water over medium-low heat. Stir gently until the sugar dissolves and a syrup begins to form.
Step 10
As the syrup starts to bubble, add one-third of the prepared sweet potato pieces (about 1 potato’s worth). Stir continuously, coating the sweet potatoes evenly with the syrup, and let it simmer until the syrup thickens slightly. Be careful not to burn the sugar.
Step 11
When the syrup has reduced and coats the sweet potatoes beautifully, turn off the heat. Sprinkle the roasted black sesame seeds over the top and give it a gentle toss to combine. Your delicious black sesame Matang is ready!
Step 12
Moving on to the second flavor: aromatic cinnamon Matang. In another clean pan, combine 2 tablespoons of honey and 1 tablespoon of water. Heat over medium-low heat. Honey can burn easily, so keep a close eye on the temperature.
Step 13
Once the honey and water mixture is well combined and starts to bubble, add another third of the pre-cooked sweet potato pieces. Continue to stir and cook, allowing the honey syrup to coat the sweet potatoes. Honey syrup tends to thicken faster than sugar syrup, so watch it closely.
Step 14
When the sweet potatoes are nicely coated with the honey syrup, sprinkle 1 teaspoon of ground cinnamon evenly over them. Gently toss to distribute the warm, fragrant spice.
Step 15
Reduce the heat to very low and cook for just about 30 seconds more, allowing the cinnamon to lightly adhere to the sweet potatoes, then immediately turn off the heat. Overcooking can cause the cinnamon aroma to dissipate.
Step 16
Finally, the sweet and tart maple cranberry Matang! Following the same syrup-making process, combine 2 tablespoons of maple syrup and 1 tablespoon of water in a pan and bring to a simmer. Add the remaining one-third of the pre-cooked sweet potatoes and cook until coated. Once the syrup reaches a nice consistency, turn off the heat and stir in the 20 dried cranberries. Mix everything together, and all three delicious variations of Matang are complete! Enjoy this delightful trio!
