Goguma Mattang (고구마 맛탕) Korean Candied sweet potatoes

Learn how to make Goguma Mattang (Candied Korean Sweet Potatoes),  a sweet, crispy Korean dessert with golden caramel glaze and soft, fluffy sweet potato inside. If you’re a fan of crispy caramel coatings and soft fluffy insides, Goguma Mattang (고구마 맛탕), or Candied Korean Sweet Potatoes, is going to become your new favorite dessert. Originating from Korea, this dish is often enjoyed as a sweet snack, dessert, or even a special treat during gatherings and holidays. With its beautiful golden sheen and addictively crunchy caramelized shell, Goguma Mattang isn’t just a dish, it’s a texture lover’s dream.

Made by deep-frying chunks of Korean sweet potato and coating them in a quick caramel glaze, this treat balances richness with simplicity. The process is quite straightforward, but timing is crucial, especially when working with sugar. Overcook the caramel and it becomes bitter. Undercook it, and it won’t harden enough to form that satisfying crackly exterior.

One of the things that sets this dish apart from other sweet potato desserts is the use of Korean sweet potatoes. Known as goguma in Korean, these sweet potatoes have a distinctly sweet flavor and a firm, starchy texture that holds up beautifully to frying. The skin is typically reddish-purple, while the interior is pale yellow or white, depending on the variety. What makes them perfect for mattang is their ability to develop a fluffy interior while staying intact when deep-fried. The result is bite-sized nuggets with a satisfying crunch that gives way to a soft, almost cake-like interior.

Unlike many other desserts that rely heavily on richness or creaminess, Goguma Mattang is all about contrast. The crispy caramel shell gives a delicate shattering sound with every bite, followed by the warm, fluffy core of the sweet potato. That contrast of hard and soft, sweet and mild, is exactly why this dish is so beloved in Korean households and street food stalls.

Traditionally, it’s often served with a sprinkle of black sesame seeds for added nuttiness and a few strands of sugar thread for dramatic effect. Some also enjoy dipping the hot mattang into ice-cold water right before eating to make the candy coating even crunchier. The only truly tricky part of preparing Goguma Mattang is the caramel. Sugar is fickle, it can transform from golden brown perfection to black bitterness in seconds. It’s essential to monitor the heat carefully and be ready to toss in the sweet potatoes as soon as the caramel hits that ideal amber color.

Once the caramel is ready, it’s a race against the clock. The sweet potato chunks must be quickly and evenly coated before the sugar starts to harden. If you're working with a large batch, it may be better to do it in portions so every piece gets that beautiful shiny coating. A good tip to keep in mind is to use neutral oil with a high smoke point for deep frying and to make sure your sweet potato pieces are completely dry before going into the oil. Water and hot oil don’t mix well and can cause splattering.

In Korean cuisine, goguma mattang isn't just a snack, it holds a nostalgic place in many people’s hearts. For older generations, it's reminiscent of their school days when street vendors sold mattang in small paper cups. For others, it’s a dish often associated with autumn and winter, when root vegetables are at their peak and the craving for warm, comforting sweets is strongest.

This dessert is often featured during Korean holiday celebrations, Chuseok (Korean Harvest Festival), and New Year’s Day. Though not as famous internationally as dishes like tteokbokki or hotteok, Goguma Mattang is a hidden gem of Korean cuisine, waiting to be discovered by lovers of sweets worldwide.

While the classic version uses just sweet potatoes and caramelized sugar, there are several fun twists you can try:

• Add a dash of soy sauce to the caramel for a salty-sweet contrast.
• Sprinkle crushed peanuts or almond over the mattang before the sugar sets.
• Use purple sweet potatoes for a dramatic color and a subtly different flavor.
• Serve with ice cream for a hot-and-cold dessert fusion.

Some Korean households even use pumpkin or kabocha squash in place of sweet potatoes for a seasonal variation.

Goguma Mattang is best eaten fresh while the caramel is still crisp. If you must store it, keep the pieces separated in an airtight container at room temperature. Refrigeration can cause the caramel to melt or become sticky. If the caramel softens, you can briefly warm the mattang in an oven to restore some of the crunch. However, this dish really shines when served hot, fresh out of the pan, the caramel glistening, with the perfect balance of crunch and fluffiness.

If you’ve never tried making Korean desserts at home, Goguma Mattang is a great place to start. It requires only a few ingredients, comes together quickly, and the results are incredibly satisfying. Plus, it’s naturally gluten-free, and you can control the amount of sugar to suit your taste. It’s also a crowd-pleaser. Serve it at a dinner party or a potluck and watch as people reach for seconds, and thirds. Kids love it, adults can’t resist it, and it adds a bit of Korean culinary culture to your table without requiring hours in the kitchen.

Some recipes to try

• Maangchi's Korean Sweet Potato Guide – Learn more about goguma and how it's used in Korean cooking.
• Korean Bapsang: Mattang Recipe – Another excellent mattang recipe from a beloved Korean food blog.
• Exploring Korean Street Food – Dive into the diverse world of Korean street food culture

Whether you're deep into Korean cuisine or just dipping your toes into its vibrant flavors, Goguma Mattang is a must-try dessert. It brings warmth, sweetness, and that unmistakable crackle of caramel in every bite. Make it once, and you’ll understand why this humble dish has remained a classic for generations

 

Ingredients

Here are the ingredients you'll need:

For the Candied Sweet Potatoes:

• 4 medium-sized sweet potatoes
• 1 cup of vegetable oil
• 1 cup of sugar
• A pinch of salt
• 1/2 teaspoon of cinnamon powder (optional, for a warm flavor)

For Garnish (optional):

• Sesame seeds
• Chopped green onions

Directions

Step 1: Prepare the Sweet Potatoes

1. Wash and peel the sweet potatoes.
2. Cut them into bite-sized chunks or thin strips, ensuring they are uniform in size for even cooking.

Step 2: Heat the Oil

1. In a deep pan or pot, heat the vegetable oil over medium-high heat. To check if the oil is hot enough, drop a small piece of sweet potato into the oil. If it sizzles and rises to the surface, the oil is ready.

Step 3: Fry the Sweet Potatoes

1. Carefully add the prepared sweet potatoes to the hot oil, ensuring not to overcrowd the pan. You may need to fry them in batches.
2. Fry the sweet potatoes until they turn golden brown and crispy. This should take about 5-7 minutes.
3. Using a slotted spoon, remove the fried sweet potatoes from the oil and place them on a paper towel-lined plate to drain excess oil.

Step 4: Prepare the Caramel Sauce

1. In a separate pan, add the sugar and a pinch of salt.
2. Heat the sugar over medium heat, stirring constantly until it melts and turns into a golden caramel sauce. Be careful not to burn it.
3. Once the caramel is ready, remove it from heat immediately.

Step 5: Coat the Sweet Potatoes

1. Carefully add the fried sweet potatoes to the caramel sauce.
2. Quickly toss and coat the sweet potatoes evenly with the caramel sauce, ensuring each piece is coated deliciously.

Step 6: Optional Seasoning

1. For an extra layer of flavor, sprinkle cinnamon powder over the caramel-coated sweet potatoes. Toss them gently to incorporate the cinnamon.

Goguma Mattang is a standalone treat, but you can pair it with a scoop of vanilla ice cream for an indulgent dessert experience.

Recipe by Mulunga Alukwe

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Yield: 1 Serving

Ingredients

• 3 1 kg sweet potatoes
• 1/2 Cup Sugar
• 3 Tablespoons Cooking Oil
• Vegetable oil for deep frying
• 3 Tablespoons Sesame Seeds

Cooking Directions

1. Wash the sweet potato, peel the skin and cut it into small chunks. Soak them in cold water for 30 minutes to reduce the starch
2. Drain away the water and thoroughly wipe off the water from the sweet potatoes with kitchen paper.
3. Pour the deep frying oil into a large pot and heat it up Add the sweet potatoes and fry until cooked through (about 5 to 8 minutes).
4. Take out the fried sweet potatoes and place them onto some kitchen paper to soak away the excess oil.
5. Add the cooking oil to a well well-heated add the sugar. Melt it over medium-high heat until the sugar dissolves, and reduce the heat to low
6. Add the sweet potatoes into the pan and mix well with the sauce (for 1 to 2 minutes).
7. Lay them separately on parchment paper. Garnish with sesame seeds before serving

Goguma Mattang – FAQs

1. What is Goguma Mattang?

Goguma Mattang is a popular Korean snack made of sweet potatoes that are deep-fried until crispy and then coated with a sweet, sticky caramelized sugar glaze.

2. How do you make the glaze?

The glaze is typically made by melting sugar (sometimes with a bit of corn syrup or honey) until caramelized, then tossing the fried sweet potato pieces in it quickly before it hardens.

3. What kind of sweet potatoes are best?

Medium to large sweet potatoes with a firm texture and natural sweetness work best for this recipe.

4. Is Goguma Mattang served hot or cold?

It’s best enjoyed warm or at room temperature when the caramel coating is crisp and shiny.

5. Can I bake instead of deep-fry?

Yes, for a healthier version you can bake sweet potato chunks, but they won’t be as crispy as the deep-fried original.

Nutrition Card – Approx. per 100g serving

Nutrient	Amount	% Daily Value (DV)	Notes
Calories	220 kcal	—	Moderate calorie from sweet potatoes and sugar
Protein	1.5 g	3%	Low protein
Carbohydrates	45 g	15%	High in carbs, mainly sugars and starch
Sugars	30 g	—	High due to caramelized sugar
Fat	4 g	6%	From frying oil
Fiber	3 g	12%	Good fiber from sweet potatoes

Dietary Compatibility & Notes

Diet Type	Compatible?	Suggestions
Vegan	✅ Yes	Uses plant-based ingredients
Vegetarian	✅ Yes	No animal products used
Gluten-Free	✅ Yes	Naturally gluten-free
Dairy-Free	✅ Yes	No dairy
Keto/Low-Carb	❌ No	High sugar and carbs

Serving Tip:

Serve Goguma Mattang fresh and crispy as a sweet snack or dessert. Pair it with a cup of tea for a perfect treat.

Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.

If you have been enjoying these foodie adventures, I would love to stay connected. Follow me on all my social platforms for real-time updates, behind-the-scenes glimpses, and event alerts. See behind-the-scenes looks and join conversations around all things delicious. Follow me on Instagram for beautiful food photos and quick reels. Find me on Facebook for longer stories and community chats. Join the fun on Twitter(X) where I share food thoughts and tips. Get creative with me on Pinterest where you can pin your favorite recipes for later. Subscribe to my YouTube channel for the full recipe creation. Leave a comment in the comment section and let's chat!