The key to making crispy Goguma Mattang (Korean candied sweet potatoes) is to lightly coat the sweet potatoes with starch before frying, then let them cool sufficiently before adding the seasonings.
Coat 3 sweet potatoes (450 g / 15.9 oz) evenly with 2 tbsp starch and fry them over medium heat until golden brown. This creates a crisp exterior while keeping the inside soft and tender. Once the fried sweet potatoes have cooled slightly, toss them first with 2/3 tbsp cinnamon, followed by 5 tbsp honey. Letting them cool before adding the honey helps prevent the coating from becoming too thin and keeps the exterior crisp.
This is an easy Goguma Mattang recipe that uses the natural sweetness of honey and a subtle cinnamon aroma without requiring a separate sugar syrup.
⏱️ Cooking Time: About 20 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 3 sweet potatoes (450 g / 15.9 oz)
- Starch 2 tbsp
- Cooking oil, as needed for frying
🧂 Seasonings
- Ground cinnamon 2/3 tbsp
- Honey 5 tbsp
- Black sesame seeds, a small amount
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml / 6.1 fl oz)
✓ How to Make Goguma Mattang
- Prep the sweet potatoes: Peel 3 sweet potatoes (450 g / 15.9 oz), then cut them into appropriately sized pieces.
- Rinse and coat with starch: Place the cut sweet potatoes in a bowl and rinse them with water to remove the surface starch. Drain well in a colander, return them to the bowl, add 2 tbsp starch, and toss until the pieces are evenly coated with a thin layer.
- Fry until golden and let cool: Pour enough cooking oil into a pot to submerge the sweet potatoes and heat it over high heat. When bubbles rise around a test piece of sweet potato, add the remaining pieces and reduce the heat to medium. Fry until the sweet potatoes turn a deep golden brown, then transfer them to paper towels and let them cool sufficiently.
- Toss with cinnamon: Place the cooled sweet potatoes in a bowl, add 2/3 tbsp ground cinnamon, and toss well until the surface is evenly coated.
- Add honey and black sesame seeds: Add 5 tbsp honey to the cinnamon-coated sweet potatoes and toss until evenly glazed. Finish with a small sprinkle of black sesame seeds.
✓ Key Tips for Success
- Use a thin starch coating and control the frying heat: Coating the sweet potatoes with 2 tbsp starch instead of flour creates a crisp outer layer and helps reduce excess oil absorption. Once the sweet potatoes go into the oil, reduce the heat to medium so the centers cook through gradually. Remove them when the exterior turns deep golden brown for a crisp outside and soft interior.
- Cool before adding the seasonings: If honey is added while the sweet potatoes are still piping hot from the oil, the heat can quickly soften the crisp exterior. Let them cool sufficiently on paper towels first, then toss with 2/3 tbsp cinnamon and 5 tbsp honey to maintain both the crisp texture and glossy coating.
✓ Serving Tips
- Spread the finished Goguma Mattang in a single layer on a wide plate or parchment paper instead of piling the pieces on top of each other. This helps the honey coating set evenly, reduces sticking, and keeps the sweet potatoes crisp longer.
- Serve with plain milk or a warm Americano. The mild cinnamon aroma and natural sweetness of the honey pair well with both drinks.
✓ How to Choose Good Sweet Potatoes
- Shape and surface: Choose sweet potatoes with a smooth surface, no deep dents or visible damage, and a firm, evenly tapered shape.
- Skin color and condition: Look for sweet potatoes with vivid, deep purple skin and relatively few fibrous roots.
- Firmness and discoloration: Choose sweet potatoes that feel firm when held and have no black spots or visible signs of sprouting.
✓ Sweet Potato Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 147.00 kcal |
| Carbohydrates | 35.52 g |
| Protein | 1.09 g |
| Fat | 0.15 g |
| Sodium | 8.00 mg |
Based on 100 g of raw sweet potato. Actual nutrition values may vary depending on variety, plant part, product, and preparation method.
Source: Ministry of Food and Drug Safety Food Nutrition Database – Raw Food Ingredients
✓ Frequently Asked Questions (FAQ)
Q1. Why should I let the fried sweet potatoes cool on paper towels before adding the honey?
Letting some of the heat and moisture escape before seasoning helps keep the sweet potatoes from becoming soggy when the honey and cinnamon are added. This also helps preserve the crisp exterior longer.
Q2. Why does Goguma Mattang turn soft instead of staying crispy?
One of the main causes is tossing the sweet potatoes with the seasonings immediately after frying while they are still very hot. The trapped heat and moisture can quickly soften the exterior, so let them cool sufficiently before adding the cinnamon and honey.
Lightly coating the sweet potatoes with starch, frying them until golden, and allowing them to cool before tossing them with honey and cinnamon creates Goguma Mattang that is crisp on the outside and soft inside. Since there is no need to cook a separate sugar syrup, the preparation stays simple while the gentle sweetness of honey and subtle cinnamon aroma complement the sweet potatoes naturally.
For crispy Goguma Mattang, remember the order: coat the sweet potatoes with 2 tbsp starch, fry until golden, let them cool thoroughly, then toss with 2/3 tbsp cinnamon and 5 tbsp honey. It is an easy Korean sweet potato snack to make whenever you are craving something sweet.
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