Goguma Mattang (Korean Candied Sweet Potatoes)
- Korean Food Addict
- Nov 24, 2025
Goguma Mattang (Korean Candied Sweet Potatoes)
Goguma Mattang is a popular Korean snack made by frying sweet potatoes and coating them in sweet honey syrup. With its crispy exterior, soft interior, and glossy caramelized coating, it originated from the Chinese dish "Basi Digua" but has been adapted to Korean tastes. It's beloved as a side dish, snack, or dessert.
Origins of Mattang
The name "mattang" is believed to derive from the Chinese "蜜糖 (mìtáng, honey candy)." While the original Chinese version features hot malt syrup that stretches like strings, Korean mattang uses honey or oligosaccharide for a lighter, healthier taste.
Secrets to Perfect Mattang
The key to mattang is achieving a crispy texture. Removing the starch, thoroughly drying the potatoes, and frying at the right temperature are all crucial. Pre-cooking in the microwave reduces frying time and oil absorption. Be careful not to overcook the syrup or it will harden too much.
Serving Tips
Goguma mattang is best enjoyed warm and fresh. As it cools, the syrup hardens and changes the texture. Leftover mattang can be briefly reheated in the microwave to soften again. Instead of black sesame, try sprinkling sliced almonds or walnuts, and adding a touch of cinnamon enhances the flavor beautifully.
Instructions:
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Prepare Sweet Potatoes
- Wash 3-4 sweet potatoes thoroughly
- Peel and cut into bite-sized pieces
- Diagonal or cube cuts both work well
- Keep sizes uniform for even cooking
- Prepare Sweet Potatoes
- Wash 3-4 sweet potatoes thoroughly
- Peel and cut into bite-sized pieces
- Diagonal or cube cuts both work well
- Keep sizes uniform for even cooking
- Remove Starch
- Soak cut sweet potatoes in cold water
- Let sit for about 10 minutes to remove starch
- Removing starch ensures crispy frying
- Rinse again if water becomes cloudy
- Microwave Pre-cook
- Drain sweet potatoes and place in a plastic bag
- Tie the bag loosely (tight will burst)
- Microwave for 2-4 minutes
- This step shortens frying time significantly
- Remove Moisture
- Remove sweet potatoes from microwave
- Pat dry thoroughly with paper towels
- Moisture causes dangerous oil splatter
- Completely dry for crispy results
- Heat Oil
- Pour enough oil to submerge sweet potatoes
- Heat oil over medium heat
- Test with wooden chopsticks - bubbles mean ready
- Aim for 170-180°C (340-360°F)
- Fry Sweet Potatoes
- Add sweet potatoes to oil and fry about 10 minutes
- Turn occasionally for even cooking
- Pierce with chopstick - if it slides in easily, done
- Remove when golden and drain on strainer
- Make Syrup
- Add 4 tablespoons water to pan
- Add 1 tablespoon sugar and 5 tablespoons honey
- Stir over medium heat until boiling
- Syrup is ready when bubbling vigorously
- Coat with Syrup
- Add fried sweet potatoes to bubbling syrup
- Turn off heat and toss using residual heat
- Mix until evenly coated with syrup
- Transfer to plate and sprinkle with black sesame seeds
Recipe Notes:
- Microwave pre-cooking significantly reduces frying time.
- Cut sweet potatoes uniformly for even cooking.
- Soaking removes starch for crispier results.
- Remove all moisture to prevent oil splatter.
- Syrup hardens as it cools, creating a glossy coating.
- Oligosaccharide is less sweet and healthier than honey.
- Korean sweet potatoes (bam goguma) are sweeter and moister.
- Best eaten immediately while still crispy.
Ingredients:
Serving size
Main Ingredients
- 3-4 sweet potatoes
- enough cooking oil (for frying)
Syrup
- 4 tbsp water
- 1 tbsp sugar
- 5 tbsp honey (or oligosaccharide)
Topping
- some black sesame seeds