Sweet Potato Candies (Goguma Mattang) with Brown Sugar
Sweet Potato Candies (Goguma Mattang) with Brown Sugar
#BrownSugar #SweetPotatoRecipe #SweetPotatoDessert #HomemadeMattang #BrownSugarCoated Sweet Potato Delight
Hello everyone! Today, inspired by the popular Korean show ‘Sumine Banchan,’ I’m sharing a recipe for sweet potato candies (Goguma Mattang) made with brown sugar, offering a deeper and richer flavor. These are not only a perfect snack but also a wonderful side dish to complement spicy meals. Using the delicious sweet potatoes gifted by my sister, I’ve lovingly prepared this nostalgic treat. Instead of white sugar, I’ve used brown sugar to give it a beautiful, deep caramel hue, reminiscent of chocolate-coated candy, and a wonderfully rich sweetness. This recipe is also a fantastic way to use up leftover brown sugar! Let’s get started!
Ingredients- 11 sweet potatoes
- 1/2 cup brown sugar (approx. 80g)
- 1L cooking oil (for deep frying)
Cooking Instructions
Step 1
First, thoroughly wash the sweet potatoes under running water to remove any dirt. It’s important to scrub them well to ensure no soil remains.
Step 2
While optional, if you prefer a softer texture, you can peel the sweet potatoes thinly using a vegetable peeler. Leaving the skin on also results in a delicious, slightly nutty flavor when fried.
Step 3
Cut the sweet potatoes into bite-sized pieces, about 2-3 cm thick. You can cut them into sticks or cubes based on your preference. Cutting them with a slightly irregular surface, like using a ‘돌려깍기’ (turning cut) technique, helps the syrup coat them more effectively.
Step 4
In a wide pan or a deep frying pot, add 1L of cooking oil and heat it over medium heat. Once the oil reaches about 170°C (338°F), carefully add the cut sweet potatoes and fry until golden brown. For an extra crispy texture, you can fry them twice: first, fry until lightly golden, remove and let them cool, then fry them again until crisp.
Step 5
Once fried, drain the excess oil from the sweet potatoes using a sieve and let them cool slightly. This step helps prevent the sweet potatoes from breaking apart when you coat them with the syrup.
Step 6
In a clean pan, add the 1/2 cup of brown sugar and place it over low heat. Allow the sugar to melt slowly. It’s crucial to melt it gently over low heat to prevent burning, as brown sugar can easily scorch. Stir occasionally to ensure even melting and to prevent lumps.
Step 7
When the brown sugar has completely melted and becomes thick and syrupy, add the fried and cooled sweet potatoes. Stir quickly over low heat to coat the sweet potatoes evenly with the brown sugar syrup. Be gentle to avoid breaking them.
Step 8
Once the sweet potatoes are well-coated with the brown sugar syrup, turn off the heat immediately. The unique deep sweetness and slight bitterness of brown sugar create a special flavor, much like a chocolate coating. If you like, you can add a tiny pinch of salt to enhance the sweetness even further.
Step 9
These are best enjoyed warm, right after they’re made! With a crispy exterior and a soft, sweet interior, these brown sugar sweet potato candies are the perfect treat when you need a sugar boost. Let their sweetness melt away your daily fatigue!
