Serves 12
40 min
Goguma Mattang (Korean Candied Sweet Potatoes)
Recipe GLPR0142b92b2775a8
Golden-crispy candied sweet potato cubes with a shimmering caramelized sugar coating and a sprinkle of toasted sesame seeds. This traditional Korean treat is sweet, crunchy, and deeply satisfying—perfect as a side dish, snack, or light dessert.
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Ingredients
2 cups neutral oil, such as canola or vegetable
2 tablespoons neutral oil, such as canola or vegetable
1 pound white-fleshed Asian sweet potatoes (2 to 3 medium)
1/2 cup granulated sugar
2 teaspoons toasted white or black sesame seeds
Directions
Peel the sweet potatoes and cut them into 1/2-inch cubes. Pat the cubes dry with paper towels to remove excess moisture.
Heat 2 cups of neutral oil in a large, heavy-bottomed pot or deep skillet to 350°F. Working in batches to avoid crowding, carefully add the sweet potato cubes and fry until golden and tender, about 4 to 5 minutes per batch. Use a slotted spoon to transfer the fried potatoes to a paper towel-lined plate to drain.
Once all the sweet potatoes are fried and slightly cooled, line a large baking sheet or serving platter with parchment paper.
In a large, clean pot or wok, combine the remaining 2 tablespoons of neutral oil and the granulated sugar over medium heat. Stir constantly until the sugar begins to melt and turn light amber in color, about 3 to 4 minutes. Do not let it become too dark.
Immediately add the fried sweet potato cubes to the caramel and toss quickly and gently with a silicone spatula or wooden spoon, coating each piece evenly with the caramel glaze. Work swiftly, as the caramel will harden as it cools.
Transfer the candied sweet potatoes to the prepared parchment paper, spreading them in a single layer. Sprinkle the toasted sesame seeds evenly over the top while the caramel is still warm.
Allow the goguma mattang to cool completely before serving. The coating will crisp up as it cools. Once cool, break apart any pieces that have stuck together and store in an airtight container.
