Seungwoo Dad's 5-Minute Sweet Potato Mattang

1. Peel 2 sweet potatoes using a peeler or similar tool until they are white and clean.
2. Cut the peeled sweet potatoes into bite-sized cubes, about 3cm thick.
3. Place the cut sweet potatoes in a pot or deep frying pan in a single layer, without overlapping.
4. Sprinkle about 1 to 1.5 tablespoons of sugar evenly over the sweet potatoes.
5. Pour in enough cooking oil to generously cover the sweet potatoes, cover the pot with a lid, and turn the heat to high.
6. After about 1 minute, when the oil starts to boil and the sugar begins to melt into a syrup, remove the lid and stir the sweet potatoes to mix them evenly.
7. Continue stirring to coat the sweet potatoes evenly with the sugar syrup. Keep the lid off and fry for about 4 more minutes until the surfaces turn a golden brown color.
8. Once cooked through and coated with a transparent glaze, remove the sweet potatoes, spread them out on a plate to cool slightly, and serve.

Cooking tips 💡

• Due to the cooking method of heating sugar and oil together, it is difficult to reuse the leftover cooking oil. To avoid wasting oil, it is recommended to cook in batches of no more than 2 sweet potatoes at a time.
• The sugar coating on the finished mattang does not become sticky and adhere like a typical corn syrup glaze, so the pieces do not stick together excessively after cooking.
• Since the sugar will not burn before the oil starts boiling vigorously, you can safely begin cooking over high heat.
• If you prefer a sweeter taste, you can increase the amount of sugar to 2 tablespoons according to your preference.

Recommended for 🙋

• ⭐Those who want to drastically reduce the tedious process of making syrup separately and coating the ingredients.
• ⭐Those who want a crispy, transparent-textured mattang that doesn't stick to their hands or teeth.
• ⭐Those who want to make delicious sweet potato dishes without failure, using minimal cooking tools and in a short amount of time.