Dish

Goguma mattang

Candied Sweet Potatoes

Goguma mattang is made by first slicing sweet potatoes into thin rounds and then coating them in a mixture of sugar and sesame seeds. The sweet potatoes are then fried until crispy and caramelized. The dish is typically served as a snack or dessert.

Asian cuisine› East Asian cuisine› Korean cuisine

Side Dish

Origins and history

Goguma mattang has been a popular dish in Korea for centuries. The dish is believed to have originated in the Gyeongsang Province of Korea and has since spread throughout the country.

Dietary considerations

High in sugar, high in fiber

Variations

There are many variations of Goguma mattang, including using different types of sweet potatoes or adding spices to the sugar mixture. Some recipes also call for the addition of nuts or dried fruit to the dish.

Presentation and garnishing

Goguma mattang should be presented on a platter or plate with a garnish of fresh herbs or sliced fruit. The dish should be served hot.

Tips & Tricks

To prevent the sweet potatoes from sticking to the pan, it is important to use a non-stick pan or a well-seasoned cast iron pan. It is also important to work quickly when frying the sweet potatoes, as they can burn easily.