Crispy Outside, Sweet Inside! Delicious Sweet Potato Candies (Goguma Mattang)
Crispy Outside, Sweet Inside! Delicious Sweet Potato Candies (Goguma Mattang)
Homemade Sweet Potato Candies (Goguma Mattang): Adding Sweetness to Delicious Sweet Potatoes
My daughter mentioned that the sweet potato candies served alongside the grilled bulgogi at a famous restaurant were even more delicious than the bulgogi itself! Inspired by her delight, I decided to recreate this beloved Korean treat at home. Goguma Mattang is a popular snack where fried sweet potato pieces are coated in a sweet syrup. This recipe focuses on achieving a delightful crispy exterior and a soft, melt-in-your-mouth interior. Perfect for kids and adults alike!
Ingredients- 5 sweet potatoes (firm, starchy varieties like ‘Bamb-goguma’ are recommended for the best texture)
- 10 Tbsp corn syrup (mulyeot)
- 2 Tbsp sugar
- 6 Tbsp water
- Vegetable oil, for deep-frying (enough to submerge the sweet potatoes)
Cooking Instructions
Step 1
Begin by washing the sweet potatoes thoroughly. You can either peel them completely with a peeler or lightly scrape off the skin if it’s clean. For the best results, I recommend using firm, starchy sweet potatoes (‘Bamb-goguma’) as they hold their shape well when fried. Avoid softer varieties like ‘Hobak-goguma’ which can become mushy.
Step 2
Cut the prepared sweet potatoes into bite-sized pieces, about 2-3 cm thick. Try to keep the pieces uniform in size so they cook evenly. If they are too thin, they might break apart during frying; if too thick, they may not cook through completely.
Step 3
Place the cut sweet potato pieces in a bowl and soak them in clean water for about 10 minutes. This step is crucial for removing excess starch from the surface, which helps the pieces fry up crispy and prevents them from sticking together.
Step 4
After soaking, drain the sweet potatoes using a colander to remove the initial layer of water. Properly drying the sweet potatoes before frying is key to both safety and achieving a crispy texture.
Step 5
Pat the sweet potato pieces completely dry with paper towels. This is a very important safety step: any remaining moisture on the sweet potatoes can cause hot oil to splatter dangerously. Ensure they are thoroughly dry before proceeding.
Step 6
Heat a generous amount of vegetable oil in a deep pan or pot over medium heat until it reaches about 180°C (350°F). If you have a thermometer, use it. Otherwise, you can test the oil by dipping a wooden chopstick into it; small bubbles should form around the chopstick. Carefully add the dried sweet potato pieces into the hot oil.
Step 7
Let the sweet potatoes fry undisturbed for about 1-2 minutes to allow them to set. Then, gently stir occasionally to ensure even cooking and prevent sticking. Fry until the sweet potatoes are golden brown and look nicely caramelized, which should take about 5-7 minutes.
Step 8
Once golden brown, carefully remove the fried sweet potatoes from the oil and place them on a plate lined with paper towels. This will absorb any excess oil, keeping the sweet potatoes crispy and less greasy.
Step 9
Now, let’s prepare the sweet syrup that will coat the fried sweet potatoes. In a clean pan, combine the corn syrup (10 Tbsp), sugar (2 Tbsp), and water (6 Tbsp). Cook over medium-low heat, stirring until the sugar is completely dissolved. Once the syrup starts to bubble, continue to cook for about 2-3 minutes without excessive stirring until it slightly thickens.
Step 10
Add the fried sweet potato pieces to the warm syrup. Increase the heat to medium-high and stir quickly to coat each piece evenly with the syrup. Be careful not to overcook the syrup, as it can become too hard. Once the sweet potatoes are well-coated and glossy, remove the pan from the heat. You can optionally sprinkle some sesame seeds on top for garnish. Let them cool slightly before serving to enjoy their perfect crispy and sweet texture!
