Korean Candied Sweet Potatoes (Goguma Mattang)

Step 1

Wash and dry your sweet potatoes. Cut them into medium-small size pieces about 2 inches in length.

Step 2

Add enough oil to a deep pot to fry the sweet potato wedges. Heat the pot over medium high heat until it reaches 340 degrees F. Add the sweet potato pieces and fry for 6 to 8 minutes or until golden brown and cooked through. Work in batches if needed. Adjust the cooking time based on the size of the sweet potatoes. Remove and let them drain on a paper towel.

Step 3

In a nonstick shallow pan, add 3 Tablespoons of oil into the pan, then pour the sugar directly over the oil. Heat the pan over low heat and avoid stirring or shaking the pan for now. (See Note 2)

Step 4

The sugar will start to melt and turn into a light syrup. Once the sugar is halfway melted, carefully and slowly swirl the pan so that the syrup doesn't burn. It will start to turn a golden caramel color and bubble up on itself. (Note: Be careful not to burn the caramel and watch it carefully as it can happen quickly. Burnt caramel will taste very bitter. )

Step 5

As soon as the caramel starts to bubble and foam, add in the fried sweet potato pieces and a pinch of salt. Quickly toss them together so each piece is coated in a layer of hard candy. Discard any leftover oil.

Step 6

Lay the candied sweet potato pieces on a layer of parchment paper, making sure they don't touch. Quickly garnish with black sesame seeds before the caramel candy hardens. Serve once cooled. (See Notes 3 and 4)