Kim Dae-seok's Candied Sweet Potatoes (Mattang)
Crispy fried sweet potatoes tossed in a special sauce made with oligosaccharide syrup and red wine, creating a moist yet crunchy Korean-style Candied Sweet Potatoes (Mattang) that doesn’t stick together even when cooled.
Ingredients needed 2 servings
Recipe
Cooking tips
- Sweet potatoes turn dark if left exposed to air after peeling, so it’s best to fry them immediately after slicing.
- Using only sugar causes the candy to stick together tightly when cooled, but adding oligosaccharide syrup ensures it remains non-sticky and easily separates even when cooled.
- Adding 1 tablespoon of red wine to the sauce eliminates the typical frying oil smell, giving the dish a much more refined and elegant flavor.
Recommended for
- Those looking for a sweet homemade treat to give children.
- People who’ve struggled with sweet potatoes sticking together too firmly when making candy.
- Anyone wanting a clean-tasting, crispy sweet potato dish without any greasy aftertaste.
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