Maangchi's Mattang official cooking video
The original creator demonstrates frying and syrup coating for the same mattang dish.
Official cooking video · Maangchi · YOUTUBEMattang: Double-Fried Korean Candied Sweet Potatoes (4 Servings)
Mattang is a familiar Korean sweet-potato snack. Fry the pieces twice, then coat them in caramelized sugar syrup and let the coating set.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash, peel, and cut the sweet potatoes into 1.5–2.5 cm chunks. Pat them thoroughly dry.
- 02
Heat about 4 cm of oil in a deep pan to around 170°C. Carefully add the potato pieces; fry about 4–5 minutes until pale golden, then lift out and drain.
- 03
Spread 2 tablespoons of oil in a separate skillet and distribute the sugar evenly. Heat over medium, then lower to medium-low once it starts melting. Swirl the pan gently rather than stirring until a light-brown syrup forms.
- 04
Bring the frying oil back to about 170°C. Fry the potatoes again for 1–2 minutes until golden and crisp, then drain.
- 05
Warm the syrup over low heat, add the potatoes, and carefully turn with a spatula until coated. Sprinkle with optional black sesame seeds.
- 06
Arrange separately on parchment so the pieces do not stick. Let the syrup set before serving; never touch hot sugar syrup with bare hands.
Helpful source links
Before you cook
Hot oil and sugar syrup can cause serious burns. Dry potatoes before frying and work in small batches to limit splashing. Omit black sesame for sesame allergy. Cool and promptly refrigerate leftovers; reheating can soften the coating.
Allergens: 참깨(선택 재료; sesame)
Image & source credits
These illustrations stand in for food photos.
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