This Man's Cook's Gamja Mattang

Name: This Man's Cook's Gamja Mattang
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 500g potato (2 large or 3 medium); 5 tbsp cooking oil; 2 tbsp sugar; 1 tbsp grain syrup; a pinch of black sesame seeds

A nutritious snack that is crispy on the outside and soft on the inside, made by cooking potatoes in the microwave to cook them through without using much oil, pan-frying them until golden brown, and tossing them in a sugar and grain syrup.

20 min Difficulty Easy Snacks & desserts

Main ingredients

potatograin syrupblack sesame seeds

Ingredients needed 2 servings

500g potato (2 large or 3 medium)
5 tbsp cooking oil
2 tbsp sugar
1 tbsp grain syrup

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potato grain syrup black sesame seeds

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Recipe

Peel all the potatoes, cut them in half, and then roughly chop them into bite-sized pieces in a zigzag pattern.
Place the chopped potatoes in a microwave-safe container, poke holes evenly with a fork or knife, and microwave for about 5 minutes to cook them completely to the inside.
Heat 3 tbsp of cooking oil in a wide-bottomed pan, add the cooked potatoes, and pan-fry over medium heat.
Flip and fry the potatoes until the entire surface is golden brown, then remove only the potatoes and set them aside for a moment.
Without wiping the oil from the pan, add an additional 2 tbsp of cooking oil, then add 2 tbsp of sugar and 1 tbsp of grain syrup.
Adjust the heat to medium-low and wait for the sugar to melt slowly without stirring to make the syrup.
Once the sugar is completely melted and transparent, add all the pan-fried potatoes and quickly toss them so they are thinly and evenly coated with the syrup, then turn off the heat.
Spread the gamja mattang out on a sheet of parchment paper so they do not stick to each other, let them cool, and finish by sprinkling with black sesame seeds or crushed nuts if desired.

Cut the potatoes into bite-sized pieces and microwave them for 5 minutes to cook.
Heat oil in a pan, fry the potatoes over medium heat until the outside is golden brown, and remove them.
Boil oil, sugar, and grain syrup in the pan to make syrup, toss the fried potatoes in it, and cool them on parchment paper.

Cooking tips

Boiling them in water causes the edges to break and absorbs more oil, so the secret tip is to microwave them to retain moisture while cooking them through to the inside.
If you stir the sugar syrup with a spoon, the sugar will crystallize and harden, so leave it alone over medium-low heat to melt naturally for a smooth syrup.
The finished mattang can be cooled at room temperature, but placing it in the refrigerator for about 5 minutes prevents the syrup from being sticky and makes the coating even crispier.

Recommended for

Those who want to taste a savory, mild, sweet-and-salty snack that is different from sweet potato mattang.
Those who find the large amount of oil and cleanup of deep-frying burdensome.
Those who want to make a quick and easy sweet dessert with leftover potatoes at home.

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