Goguma Mattang (Korean Candied Sweet Potatoes)

There’s something magical about that moment when you bite into a piece of Goguma Mattang and hear that satisfying crack of caramelized sugar, followed by the warm, tender sweetness of perfectly roasted Korean sweet potatoes. It’s a treat that bridges comfort and crunch, often served hot and fresh from street vendors on chilly afternoons. Let me tell you, this is the kind of dessert that lingers in your memory long after the last bite.

Behind the Recipe

My first encounter with Goguma Mattang was during a crisp autumn evening in Seoul. The air was filled with the scent of roasted chestnuts and caramel, and tucked in a corner was an elderly vendor serving glossy golden bites of these candied sweet potatoes. The simplicity hooked me. Ever since, I’ve been chasing that nostalgic balance of crispy caramel shell and fluffy, sweet interior. This recipe is my love letter to that experience.

Recipe Origin or Trivia

Goguma Mattang is a beloved Korean dessert that dates back decades, often served in homes and on the streets during colder months. The word Mattang refers to a sugar-coated or candied dish, and Goguma simply means sweet potato. Traditionally, it’s deep-fried then coated in hot sugar syrup that hardens into a glassy shell. Sometimes sprinkled with sesame seeds, it’s meant to be eaten hot before the glaze hardens too much. In Korean culture, this snack is more than just food, it’s a cozy, communal experience.

Why You’ll Love Goguma Mattang

This dish isn’t just a sweet treat, it’s a sensory experience wrapped in simplicity.

Versatile: Enjoy it as a dessert, a snack, or even a party finger food that steals the show.
Budget-Friendly: Made with humble ingredients like sweet potatoes and sugar, it’s easy on the wallet.
Quick and Easy: Minimal prep and a short cooking time mean you can whip it up without stress.
Customizable: Swap sweet potatoes with other root veggies or sprinkle with cinnamon for a twist.
Crowd-Pleasing: That shiny glaze and golden color make it impossible to resist.
Make-Ahead Friendly: Fry the sweet potatoes in advance, then candy them when ready to serve.
Great for Leftovers: Reheat in the oven or pan to restore the crispy glaze the next day.

Chef’s Pro Tips for Perfect Results

Getting that crisp shell without burning the sugar can be tricky, but with these tips, you’ll master it in no time.

• Cut the sweet potatoes into similar-sized chunks to ensure even cooking.
• Use neutral oil with a high smoke point like canola or vegetable oil for frying.
• When making the sugar syrup, avoid stirring once it starts bubbling to prevent crystallization.
• Toss the sweet potatoes quickly in the hot syrup and spread them on parchment to avoid clumps.
• Serve immediately for the perfect shatter effect in every bite.

Kitchen Tools You’ll Need

To make this sweet magic happen, you don’t need fancy gadgets, just a few trusty tools.

Heavy-bottomed pan: Ideal for deep-frying and making the syrup evenly.
Slotted spoon: Helps drain excess oil after frying.
Candy thermometer (optional): Ensures your syrup hits that perfect candy stage.
Parchment paper: For cooling the finished pieces without sticking.
Mixing bowls: For tossing and prepping the sweet potato pieces.

Ingredients in Goguma Mattang

There’s a perfect balance of simple ingredients that come together for this caramel delight.

1. Korean Sweet Potatoes: 3 medium, peeled and cut into chunks. Their earthy sweetness and firm texture hold up beautifully to frying and glazing.
2. Vegetable Oil: Enough for frying. Provides a clean, neutral base for crisping the sweet potatoes.
3. White Sugar: 1 cup. The main component of the hard candy glaze.
4. Water: 2 tablespoons. Helps dissolve the sugar to start the syrup.
5. Sesame Seeds (optional): For a nutty finish and visual appeal.

Ingredient Substitutions

Want to tweak it a bit? Here are some easy swaps to suit your needs.

Korean Sweet Potatoes: Use Japanese sweet potatoes or regular orange-fleshed ones if needed.
White Sugar: Brown sugar gives a deeper caramel flavor.
Vegetable Oil: Swap with canola or sunflower oil.
Sesame Seeds: Try crushed nuts or skip for a smoother finish.

Ingredient Spotlight

Korean Sweet Potatoes: With purple skin and golden-yellow flesh, they’re less watery than orange sweet potatoes and have a chestnut-like flavor, which is why they’re perfect for this recipe.

White Sugar: Acts as both sweetener and texture builder, turning into that glassy, beautiful shell around each piece.

Instructions for Making Goguma Mattang

Let’s turn simple ingredients into a showstopping treat. Follow these steps and you’ll be golden.

1. Preheat Your Equipment:
Heat vegetable oil in a deep, heavy pan over medium heat until it reaches 350°F (175°C).

2. Combine Ingredients:
While the oil heats, peel and chop your sweet potatoes into 1-inch chunks.

3. Prepare Your Cooking Vessel:
Line a baking sheet with parchment paper for cooling the candied sweet potatoes later.

4. Assemble the Dish:
Fry the sweet potatoes in batches for 6 to 8 minutes until golden and cooked through. Drain on paper towels.

5. Cook to Perfection:
In a clean pan, combine sugar and water. Heat over medium without stirring until it turns a light amber color. Reduce heat to low and quickly toss in the fried sweet potatoes. Coat evenly.

6. Finishing Touches:
Using a spoon or tongs, transfer glazed pieces to the parchment. Sprinkle with sesame seeds if desired.

7. Serve and Enjoy:
Serve immediately while the coating is still warm and crunchy. It’s best enjoyed fresh!

Texture & Flavor Secrets

The texture is what makes Goguma Mattang truly unforgettable. You get a satisfying crunch from the hardened sugar glaze, immediately followed by the soft, fluffy inside of the sweet potato. The glaze adds sweetness, while the potato’s natural richness balances it out, giving you both chew and crunch in every bite.

Cooking Tips & Tricks

Even the smallest tweaks can make a big difference with this dish.

• Make sure the syrup doesn’t go past light amber or it may taste bitter.
• If syrup hardens too quickly, reheat it slightly to loosen.
• Try soaking cut sweet potatoes in cold water for 30 minutes to reduce starch and help them fry crispier.

What to Avoid

A few missteps can throw off the whole balance, but they’re easy to avoid.

• Don’t overcrowd the pan when frying, or the potatoes won’t get crispy.
• Avoid stirring the sugar syrup after it starts boiling or it might crystallize.
• Don’t wait too long to serve, the glaze can turn sticky as it cools.

Nutrition Facts

Servings: 4
Calories per serving: 290

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

If you’re planning ahead, you can fry the sweet potatoes early and glaze them just before serving. Store unglazed pieces in an airtight container in the fridge for up to 2 days. For leftovers, reheat in a pan over low heat to crisp them up again. Glazed pieces don’t freeze well, so enjoy them fresh.

How to Serve Goguma Mattang

Serve Goguma Mattang hot and fresh on a plate lined with parchment to prevent sticking. Pair it with hot tea or a scoop of vanilla ice cream for a fun contrast. If serving for guests, sprinkle a little sea salt on top to cut the sweetness and impress every palate.

Creative Leftover Transformations

Leftovers? Lucky you! Turn them into something special.

• Goguma Crunch Parfait: Chop and layer with yogurt and granola.
• Candied Sweet Potato Toast: Reheat and spread on toast with cream cheese.
• Sweet Potato Bowl: Toss with warm rice and a drizzle of soy sauce for a savory-sweet twist.

Additional Tips

• Try flavoring the sugar syrup with a drop of vanilla or a pinch of cinnamon.
• For extra crunch, drizzle the syrup over the potatoes instead of tossing.
• If your syrup gets too thick, add a teaspoon of water to loosen.

Make It a Showstopper

Presentation is everything. Pile the Goguma Mattang high on a white serving plate, drizzle with a little extra syrup, and sprinkle toasted sesame seeds for a pro-level look. Serve immediately to keep that glaze perfect and glassy.

Variations to Try

• Spicy Kick: Add a pinch of chili flakes to the syrup for a heat-sweet combo.
• Citrus Twist: Stir in orange zest for a refreshing note.
• Nutty Finish: Toss in crushed peanuts for added crunch.
• Cinnamon Sugar Coating: After glazing, dust with cinnamon sugar instead of sesame.
• Mini Skewers: Thread pieces onto toothpicks for a party-ready bite.

FAQ’s

Q1: Can I use an air fryer instead of deep frying?
A1: Yes, just air fry the sweet potato chunks until crispy, then follow the candying steps.

Q2: What kind of sweet potatoes work best?
A2: Korean or Japanese varieties with dense, starchy flesh are ideal for holding shape.

Q3: Can I make the syrup in advance?
A3: It’s best made fresh, as reheating can affect texture and taste.

Q4: Why did my sugar crystallize?
A4: Stirring or introducing foreign substances while boiling can cause crystals to form.

Q5: How do I keep the potatoes from sticking together?
A5: Quickly separate them after glazing and place on parchment.

Q6: Is it safe for kids?
A6: Absolutely, just watch the temperature of the glaze, it can be hot.

Q7: Can I use honey or maple syrup instead of sugar?
A7: Not for this recipe, they don’t harden the same way as sugar.

Q8: Can I make it vegan?
A8: It already is vegan if you skip any butter toppings.

Q9: How long does the glaze stay crispy?
A9: For about 1 to 2 hours. After that, it may start softening.

Q10: Can I store leftovers in the fridge?
A10: Yes, but they’re best reheated in a pan to restore the crisp.

Conclusion

If you’ve never tried Goguma Mattang, trust me, this one’s a total game-changer. It’s got crunch, it’s got warmth, and it’s got the kind of sweetness that hugs your taste buds. Whether you’re reminiscing over past travels or just need a little comfort on a rainy day, this Korean classic is a must-try. Go on, give it a shot — it’s worth every bite.

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