Korean Sweet Potato Mattang is a delightful, crispy treat that brings together the natural sweetness of Korean sweet potatoes with a luscious caramelized coating. This recipe offers the perfect balance of crunchy exterior and soft, tender interior, making it an ideal snack or dessert. Its unique blend of sweet and savory flavors will have you craving more with every bite.

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Ingredients and Preparation Essentials

Key Ingredients Overview Korean sweet potatoes, sugar, cooking oil, and optional sesame seeds come together to create this delightful dish. Each ingredient adds its own special touch, from the earthy sweetness of the potatoes to the rich nuttiness of sesame seeds, which enhance both flavor and texture.
Choosing and Preparing the Sweet Potatoes Selecting fresh, firm Korean sweet potatoes is essential for the best flavor and texture. For even cooking, peel, wash, and cut the potatoes into uniform pieces, ideally between ½ to 1 inch thick. This helps ensure they cook evenly and achieve the desired crispy exterior.

Step-by-Step Instructions for Perfect Mattang

First Frying for Sweet Potatoes Heat about 1½ inches of cooking oil to 340°F for optimal frying. Fry the sweet potato pieces for 4 to 5 minutes, stirring gently to avoid overcooking and to reach a light golden brown color. This first fry helps to create the crispy base that defines the dish.

Making the Syrup Add cooking oil and sugar to a skillet, heating it gradually to allow the sugar to melt evenly without crystallizing. Swirl the skillet gently to blend the sugar into a smooth, golden-brown syrup, which coats the sweet potatoes beautifully.

Second Frying for Sweet Potatoes For a crunchy, golden-brown texture, reheat the oil and fry the potatoes again briefly. This second fry locks in the crispiness and ensures that each piece has a satisfying crunch with every bite.

Finishing Touches: Coating and Serving Reheat the syrup and coat each piece of fried sweet potato thoroughly. Sprinkle with black sesame seeds for an added nutty flavor and visual appeal. Arrange the pieces on parchment paper to cool, allowing the syrup to harden without sticking.

Recipe Tips

Achieving the Perfect Crunch:
Use the double-fry technique and maintain the correct oil temperature for an ideal texture.

Preventing Syrup Crystallization:
Avoid stirring the syrup and instead swirl the skillet to keep the mixture smooth and glossy.

Using Black Sesame Seeds:
Toasted black sesame seeds add a nutty, aromatic layer of flavor and enhance the overall presentation.

What to Serve With This Recipe

Ideal Pairings Mattang pairs wonderfully with traditional Korean teas like roasted barley or cinnamon punch, balancing the sweetness with subtle earthy tones. Alternatively, serve with a scoop of vanilla ice cream for a delightful hot and cold contrast.

Creative Serving Ideas Present Mattang as a party snack in small paper cups or bowls, making it easy to enjoy on the go. Add a special touch by garnishing with edible flowers or extra sesame seeds for an eye-catching treat.

Frequently Asked Questions

Can I Use Different Types of Sweet Potatoes?
While other sweet potatoes may work, Korean sweet potatoes offer a unique texture and sweetness that best suits this dish.

How Do I Prevent the Syrup from Hardening Too Quickly?
Keep the syrup at a steady temperature and work quickly to coat each piece, ensuring even coverage without premature hardening.

Can I Make Mattang in Advance?
Mattang can be stored and reheated, though it’s best served fresh to preserve its crispiness.

What Oil is Best for Frying?
Neutral oils like vegetable or grape seed work well, as they do not overpower the delicate flavors of the dish.

Can I Add Other Toppings?
Try alternative toppings like crushed nuts or a drizzle of honey for a different twist on the traditional recipe.

Customizing for Special Occasions

Flavor Variations and Festive Additions Add a touch of cinnamon or ginger to the syrup for a warm holiday flavor. Garnish with toasted coconut flakes or drizzle with melted chocolate for a modern twist.

Creative Serving Ideas for Gatherings Serve Mattang as individual bites for potlucks or gatherings, or arrange it on a dessert board with other Korean sweets for a themed display.

Encourage readers to try this simple yet satisfying recipe for Korean Sweet Potato Mattang. This unique snack combines crispy and sweet in a way that’s perfect for sharing with friends and family, or enjoying as a delicious treat just for you.

Ingredients

⅓ cup white sugar
1 pound Korean sweet potato, peeled, washed, and roll cut into ½ to 1-inch thick pieces
Cooking oil (vegetable, grape seed, or corn oil) for syrup preparation and frying
1 teaspoon toasted black sesame seeds, optional

Instructions

First Fry for the Sweet Potatoes:

Pour about 1½ inches of cooking oil into a large pan and heat over medium-high until the oil reaches approximately 340°F. For reference, I used 6 cups of oil in a 12-inch pan and allowed it to heat for around 12 minutes on medium-high heat.

Carefully place the sweet potato pieces into the hot oil, frying them for 4 to 5 minutes. Stir gently with a wooden or slotted spoon to ensure even cooking, until they turn a light golden brown.

Using tongs or a slotted spoon, remove the fried sweet potato pieces from the oil and place them in a stainless steel strainer over a bowl to drain. Turn off the heat and set the potatoes aside until the syrup is ready.

Prepare the Syrup:

Add 2 tablespoons of cooking oil to a skillet, swirling it to evenly coat the bottom.

Evenly sprinkle the sugar across the oil in the skillet.

Heat the skillet over medium heat. As the sugar begins to melt—about 5 minutes in—reduce the heat to medium-low.

Lift the skillet by its handle and gently move it around to distribute the melting sugar evenly in the oil. Avoid stirring, as this may cause crystallization. Continue moving and adjusting the skillet for another 2 to 3 minutes until all the sugar has melted into a golden-brown syrup. Then, turn off the heat.

Second Fry for the Sweet Potatoes:

Reheat the oil from the first fry for about 2 to 3 minutes until it reaches 340°F. Add the previously fried sweet potato pieces and fry them for an additional 1 to 2 minutes, or until they achieve a crunchy, golden-brown texture.

Using tongs or a slotted spoon, remove the sweet potato pieces from the oil and transfer them to a stainless steel strainer over a bowl to drain. Turn off the heat.

Finish and Serve:

Reheat the prepared syrup, then add the fried sweet potatoes to the skillet. Use a wooden spoon to gently mix, ensuring each piece is thoroughly coated in the syrup. Sprinkle with black sesame seeds, if desired.

Remove from heat and transfer the coated sweet potatoes to a large baking sheet lined with parchment paper.

Arrange the pieces with a small space between each to prevent them from sticking together. Let them cool down completely.

Once the syrup has hardened, transfer the mattang to a serving bowl and enjoy.