Glazed Sweet Potato, Matang (마탕) is a traditional Korean way of enjoying sweet potatoes. It’s chunks of fried sweet potato coated in a translucent brown syrup. They are sweet and super crunchy on the outside and fluffy on the inside! It is a dish that can be served as a snack or dessert. In the streets of Myeongdong in Seoul, you can find vendors selling glazed sweet potatoes in cups.
Sweet potato (Goguma) has been used by Koreans for centuries. As a hardy and easy crop to grow, they were favoured after the war to save many lives from famine. These day Koreans enjoy sweet potato in many ways: deep-fried, roasted, steamed, baked in bread, topped on pizza, and much more. Sweet potato is also very popular as a diet food, as it is filling yet low in calories and high in fibre.
This is another easy recipe, but making good coating syrup is a little tricky and takes skill. Well made matang will look like shiny candy.
- 1 pound of sweet potato
- 1 tbsp Vegetable oil
- 1/4 cup White Sugar
- Black sesame seeds
- Peel the sweet potato.
- Rinse it in cold water and dry it with a paper towel or cotton cloth.
- Slice it into chunk like wedges, about 2 inches wide and ½ inch thick.
- In a thick bottomed pan, add 1 tbsp vegetable oil spread the oil by moving the pan around.
- Sprinkle ¼ cup of white sugar on over the oil evenly.
- Heat it up over medium heat for a couple of minutes.
- When the sugar starts melting, lower the heat and simmer about 7-8 minutes more, until the sugar turns into a golden-brownish syrup.
*tip: Never stir the syrup with a spoon; spread it by moving your pan.
- Layout a non-stick sheet of baking parchment.
- Add the fried sweet potato to the syrup in the pan. Gently mix to coat the potato chunks in the syrup.
- Sprinkle some black sesame seeds over top.
- Transfer the potato to the parchment sheet. Leave a gap between each potato piece so that they don’t stick to each other.
- When the coating cools down and becomes solid, transfer to a serving bowl.