📝 About This Recipe
Goguma-mattang is a beloved Korean snack and dessert featuring deep-fried sweet potato chunks encased in a thin, glass-like sugar coating. This traditional treat, belonging to the 'Hangwa' category, perfectly balances the earthy, creamy interior of the potato with a satisfyingly crisp, caramel crunch. It is the ultimate comfort food that bridges the gap between a healthy root vegetable and an indulgent candy-coated delight.
🥗 Ingredients
Main Ingredients
- 2 large Korean Sweet Potatoes (about 1.5 lbs, yellow-fleshed variety preferred)
- 3 cups Vegetable Oil (for deep frying; use a high smoke point oil like canola or peanut)
- 2 cups Cold Water (for soaking the potatoes to remove excess starch)
The Sugar Glaze
- 1/4 cup Granulated Sugar (white sugar works best for a clear glaze)
- 1 tablespoon Rice Syrup or Corn Syrup (adds shine and prevents the sugar from crystallizing)
- 1 tablespoon Vegetable Oil (to help emulsify the syrup)
- 1 pinch Salt (to balance the sweetness)
For Garnish
- 1 teaspoon Black Sesame Seeds (toasted for a nutty contrast)
- 1/4 teaspoon Cinnamon Powder (optional, for a warm aromatic finish)
👨🍳 Instructions
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1
Scrub the sweet potatoes thoroughly under running water. You can peel them if you prefer, but leaving the purple skin on adds beautiful color and texture.
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2
Cut the potatoes into bite-sized, irregular chunks (roughly 1-inch) using a technique called 'rolling cut'—rotate the potato a quarter turn after each diagonal slice to create more surface area for the glaze.
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3
Soak the potato chunks in cold water for at least 10-15 minutes to draw out the starch. This ensures they don't stick together and become extra crispy when fried.
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4
Drain the potatoes and pat them completely dry with paper towels. Any moisture left on the potatoes will cause the oil to splatter dangerously.
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5
Heat the 3 cups of oil in a deep pan or wok to 330°F (165°C). You can test the oil by dropping a small piece of potato; it should sizzle and rise to the surface within 2-3 seconds.
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6
Carefully add the potato chunks to the oil in batches. Fry for 5-7 minutes, stirring occasionally, until they are tender when pierced with a fork and the edges are slightly golden.
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7
Remove the potatoes with a slotted spoon and drain on a wire rack or paper towels. Let them rest for 2 minutes.
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8
Increase the oil temperature to 375°F (190°C). Return the potatoes to the oil for a second fry for 1-2 minutes until they turn a deep golden brown and the exterior feels hard and crispy.
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9
In a separate wide non-stick skillet over medium heat, combine the sugar, rice syrup, and 1 tablespoon of oil. Do NOT stir the mixture yet; let the sugar melt naturally.
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10
Once the sugar begins to bubble and turn a light amber color, gently swirl the pan to ensure even melting. This should take about 3-4 minutes.
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11
Immediately add the fried sweet potatoes to the skillet. Toss quickly and vigorously to coat every piece in the sticky syrup before it hardens.
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12
Sprinkle the black sesame seeds and cinnamon over the glazed potatoes while they are still wet so the garnish adheres.
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13
Transfer the potatoes onto a piece of parchment paper or a greased plate, ensuring they are spread out and not touching each other, otherwise they will fuse together.
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14
Let the Mattang cool for 3-5 minutes. The syrup will harden into a brittle, glass-like shell. Serve warm or at room temperature.
💡 Chef's Tips
Double-frying is the secret to a potato that stays fluffy inside and crispy outside. Always dry the potatoes thoroughly after soaking to avoid hot oil splatters. When making the syrup, resist the urge to stir with a spoon until the sugar is mostly melted to prevent crystallization. If the glaze hardens too quickly in the pan, turn the heat back to low for a few seconds to loosen it up. Use a non-stick pan for the glazing step to make cleanup significantly easier.
🍽️ Serving Suggestions
Serve alongside a cup of hot Korean Barley Tea (Boricha) to cleanse the palate. Pair with a cold glass of milk, which is a classic childhood combination in Korea. Enjoy as a side dish (Banchan) for a spicy meal to provide a sweet contrast. Serve as a standalone dessert topped with a small scoop of vanilla bean ice cream. Pack into small cupcake liners for a portable, non-sticky party snack.