Korean Candied Sweet Potatoes (Goguma Mattang)

Directions

  1. Wash the sweet potato, peel the skin and cut it into small chunks (not too thick as it will take longer to cook through), Soak them in cold water for 30 minutes to reduce the starch

  2. Drain away the water and thoroughly wipe off the water from the sweet potatoes with kitchen paper.

  3. Pour the deep frying oil into a large pot and heat it up until it reaches 180 C / 356 F

  4. (or boiling). Add the sweet potatoes and cook them until cooked through (about 5 to 8 minutes).

  5. Take out the fried sweet potatoes and place them onto some kitchen paper to soak away the excess oil

  6. Add the cooking oil in a well-heated pan and scatter the sugar around Melt it over medium-high heat until the sugar dissolves then quickly reduce the heat to low Add the sweet potatoes into the pan and mix well with the sauce (for I to 2 minutes).

  7. Move the sweet potatoes onto non-stick baking paper to cool down for 3 to 5 minutes.

  8. Serve, (You can garnish with some crushed nuts or sesame seeds for an extra savory taste. Enjoy!

1 view0 comments

Recent Posts

See All

Servings: 2 INGREDIENTS 1 cup/200 g short grain or sushi rice 1 package Yubuchobap 1/2 small carrot 1-2 Shitake mushrooms, chopped. 2 tbsp/15 ml Spring onion, chopped Dash of salt DIRECTIONS Cook your

Crab 1/2 block firm smoked tofu 1 tsp capers 1/2 tsp white pepper vegan mayo juice of 1/2 squeezed lemon 1 tsp old bay seasoning DIRECTIONS Squeeze all of the fluid from the block of tofu. You will ne

Prep time: 10 min Cook time: 25 min Serves 2-4 INGREDIENTS 16 oz rice cakes 2 1/2 cups vegetable broth 3 green onions, chopped 2 carrots, peeled 1 tbsp minced garlic 3 tbsp gochujang 1 tbsp gochugaru