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A popular dish that represents Korean comfort food is mattang, or Korean candied sweet potatoes. Sweet potatoes are deep-fried till golden brown and then covered in a rich, glossy sauce to make this dish. Due to this, it has a crispy outside layer and the inside part is soft and fluffy. It can be consumed as a dessert or a snack. Traditionally consumed as a street snack or at family get-togethers, mattang has grown in popularity all over the world because of its easy preparation and delicious flavour. When you make mattang at home, you can adjust the sweetness and texture to your preferred level. Find out the main ways and tips on how to prepare the perfect mattang to enjoy this delicious Korean dessert anytime you wish. Read along.
Choosing The Right Sweet Potatoes
Selecting the proper kind of sweet potatoes is essential to make a delicious Mattang. Choose Japanese or Korean sweet potatoes, which are sweeter and denser than their American equivalents, for a more genuine taste and texture. Steer clear of potatoes that have soft areas or imperfections; instead, look for firm potatoes with bright colour and smooth skin. After that, it is important to prepare your sweet potatoes right by cooking them. To ensure equal cooking, start by peeling and chopping the potatoes into uniform pieces that are between ½ and 1 inch thick. The cut pieces will have a crispier finish when fried if they are soaked in water for 10 to 15 minutes to help eliminate excess starch. Before frying, drain and pat them dry completely after soaking.
Frying Process
For Mattang to have the ideal texture, frying is an essential step. Utilise a deep-frying technique using canola or vegetable oil that has been heated to about 350°F (175°C). The sweet potatoes will cook thoroughly and form a golden-brown crust at this temperature without absorbing too much oil. To prevent the oil temperature from dropping and producing mushy results, fry the sweet potato pieces in tiny batches. Each batch should be fried for three to five minutes, or until cooked through and golden brown. Before moving on to the glazing process, take them out of the oil with a slotted spoon and drain on paper towels, letting any extra oil run.
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Preparing The Sugar Glaze
What really sets Mattang apart is the sugar coating. In a separate pan over low heat, mix sugar and a little water to make this glossy coating. Stir gradually until all of the sugar has dissolved; too much stirring may result in crystallisation. When the sugar mixture has a deep amber hue, gently add a little neutral oil (such as vegetable or canola) and optional seasonings (such mirin or soy sauce) for flavour depth. When the glaze is done, it's important to move quickly; add the fried sweet potatoes right away and toss gently until the syrup coats each piece evenly. It will be challenging to coat the sweet potatoes correctly if the glaze solidifies, so avoid letting them cool too long before adding them.
Serving Tips
After the glaze has covered the Mattang, move it to a baking sheet lined with parchment to cool slightly before serving. Black sesame seeds offer crunch and visual appeal, so sprinkle some on top before serving for a little extra flavour and presentation. Mattang is a great snack or dessert choice for parties and may be eaten warm or at room temperature. For variation you can also make different versions by adding spices such as nutmeg or cinnamon to the sugar mixture. Consider baking rather than frying if you want to opt for a healthier version. The baked version is also delicious though the texture may change slightly.
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