Description
Crispy, golden Korean sweet potatoes glazed in a crunchy sugar coating. Goguma Mattang is a delicious street-style dessert that’s sweet, sticky, and satisfying.
Ingredients
Scale
- 3 medium Korean sweet potatoes, peeled and cut into chunks
- Vegetable oil, for frying
- 1 cup white sugar
- 2 tablespoons water
- Sesame seeds (optional), for garnish
Instructions
- Heat oil in a heavy-bottomed pan over medium heat to 350°F (175°C).
- Peel and cut sweet potatoes into 1-inch chunks.
- Fry sweet potato chunks in batches for 6 to 8 minutes until golden and cooked through. Drain on paper towels.
- In a clean pan, combine sugar and water. Heat over medium without stirring until light amber in color.
- Reduce heat to low, then quickly add fried sweet potatoes and toss to coat evenly in the syrup.
- Transfer glazed sweet potatoes to parchment paper and sprinkle with sesame seeds if desired.
- Serve immediately for the best texture.
Notes
- Cut sweet potatoes into even pieces for uniform cooking.
- Do not stir the sugar once it starts boiling to prevent crystallization.
- Serve immediately for a crisp, glassy coating.
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 30g
- Sodium: 15mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Goguma Mattang, Korean candied sweet potatoes, sweet potato dessert, Asian sweets, Korean street food