Goguma mattang (Candied sweet potato)

Both crispy and chewy, this beloved Korean snack or dessert is yet another delightful example of how simple ingredients can be transformed into a truly satisfying treat.

Goguma mattang (Candied sweet potato). Credit: Smith Street Books

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 4 sweet potatoes, 600–800 g (1 lb 5 oz – 1 lb 12 oz) in total, peeled and cut into irregular chunks
• vegetable oil, for deep-frying
• black sesame seeds, to garnish

Syrup

• 3 tbsp white sugar
• 2 tbsp vegetable oil
• 2 tbsp oligo syrup (see Note)
• pinch of fine sea salt

Soaking time: 15 minutes

Instructions

1. Place the sweet potato in water for about 15 minutes, to remove some of the excess starch.
2. Rinse under cold running water, then thoroughly pat dry with paper towel. It’s crucial to remove all the moisture to prevent the hot oil splattering during deep-frying.
3. Pour about 2.5 cm (1 in) vegetable oil into a wok or large saucepan (enough oil to fully submerge the sweet potato pieces). Heat the oil to 170°C (340°F), or until a cube of bread dropped in the oil browns in 20 seconds.
4. Carefully add half the sweet potato chunks to the hot oil. Fry for about 5 minutes, until golden brown and cooked through, turning occasionally. Transfer to a wire rack to drain the excess oil, then repeat with the second batch.
5. Place all the syrup ingredients in a small saucepan over low heat. Do not stir the sugar before it melts completely, as this can cause it to crystallise.
6. Once the sugar is completely melted and small bubbles start bubble vigorously, add the fried sweet potato chunks. Gently toss and stir to evenly coat them with the glossy syrup.
7. Finally, add 1 tbsp water and stir quickly; this helps to create a slightly crispier coating.
8. Transfer to a clean tray, spreading the coated sweet potato chunks out to stop them sticking together.
9. As soon as the sweet potato has cooled and the syrup has hardened, sprinkle with black sesame seeds. Enjoy fresh and warm, while the candied coating is still crisp, before it becomes too tough to eat.

Note

Oligo syrup, also known as oligodang, is a popular Korean sweet syrup. It is available from Korean grocery stores and some other specialist retailers.

Recipe from A Day in Seoul by Julian Kim (Smith Street Books).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.