Goguma Mattang Recipe (Korean Candied Sweet Potatoes) with a Hint of Cinnamon

Goguma mattang is a Korean sweet potato snack with a glossy sugar shell and tender center. Cut the sweet potatoes into even pieces, fry until cooked through, then toss briefly in pale amber caramel. Let the coating set for a few minutes. If you like a warm spice note, finish with just a small dusting of ground cinnamon; leave it off for the classic flavor.

Ingredients (Metric & US)

Step-by-Step Instructions

1. Wash the sweet potatoes, peel if preferred, and cut into even 2–2.5 cm chunks. Rinse away surface starch briefly, then pat each piece completely dry so water does not splatter in the frying oil.

   

2. Heat neutral oil in a small heavy saucepan to about 170°C (340°F). Fry the sweet potatoes in batches, without overcrowding, for approximately 7–10 minutes or until golden and tender when pierced. Transfer to a wire rack or paper towel and let excess oil drain.

   

3. Put the sugar and water in a clean, wide nonstick pan over medium-low heat. Stir only briefly to wet the sugar, then let it bubble undisturbed; gently swirl the pan if necessary. When the syrup turns pale amber, remove it from the heat immediately.

   

4. Add the drained, still-warm sweet potato pieces to the caramel off the heat and toss quickly with a heatproof spatula until coated. Spread them apart on parchment so the pieces do not set together. Avoid touching the hot caramel.

   

5. Let the sugar shell set for 2–3 minutes. If using, scatter over toasted sesame seeds. For a gentle, modern cinnamon variation, dust a very small pinch of ground cinnamon over the finished pieces just before serving; omit it for classic mattang.

   

Notes

For the best crisp coating, dry the rinsed sweet potatoes thoroughly before frying and do not stir crystallizing sugar once the syrup begins to bubble. Handle the caramel carefully—it stays extremely hot after the heat is turned off. The optional cinnamon is a modern serving variation; classic mattang needs none.