Goguma Mattang (Candied Sweet Potato)

Goguma (sweet potato) is a typical winter snack, it’s often roasted or steamed. The root vegetable is also fried and coated with syrup. Unlike gamja (potatoes), sweet potatoes don’t require rinsing off the starch before frying, making the preparation process much easier. Just slice the tuberous crop formerly known as potato (both in Korea and in Anglophone areas) and fry. The sweeter vegetable was introduced prior to what we now call potato but it lost its initial name in Korea and it was granted a longer name in English-speaking countries, due to the popularity of the latter.

Ingredients

Serves 1

200ml bite-size sweet potatoes

100ml vegetable oil

1 tablespoon rice syrup

1 teaspoon sugar

2 tablespoon water

Directions

1. Fry sweet potato in medium high heat for about 5 minutes until brown around the edges or fully cooked.

2. Pour rice syrup, sugar and water in a sauce pan. Bring to a boil and drop in fried sweet potatoes.

3. Serve warm or cold.