Candied sweet potatoes (Matang: )

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Rating: 4.0; Vote: 1

Music: Clazziquai's Kiss Kiss Kiss I make two kinds of Korean sweet potato desserts or snacks. Crunchy sweet potato fries (Ppottetto: ) Ingredients: 1 pound of sweet potato, vegetable oil. Directions: 1. Peel a sweet potato. Rinse, drain, and dry it with paper towel. 2. Cut it into thin strips 1/3 -1/4 inch thick and 5-6 inch long. 3. Put about 5 cups of canola oil (or vegetable oil) in a wok or frying pan and heat it up for about 7-8 minutes. 4. Add the sweet potato strips to the heated oil. Fry about 6-8 minutes until crunchy and golden brown. 5. Put them in a paper towel to remove excess oil and serve. Crunchy candied sweet potato (Matang: ) Ingredients: 1 pound of Korean sweet potato, vegetable oil, sugar, black sesame seeds Directions: Prepare your potato: 1. Peel a 1 pound Korean sweet potato. 2. Rinse it in cold water and dry it with paper towel or cotton cloth. 3. Slice it into chunks that look like smooth-edged triangles, about 2 inches wide and inch thick. 4. Put 5 cups of vegetable oil into a wok or frying pan and heat it up. 5. Fry the chunks of the the sweet potato over medium high heat for about 6-8 minutes until golden brown. tip: You can tell if the oil is hot enough to fry by dipping the tip of a sweet potato chunk into it. If it bubbles, it's the right temperature to fry. Make coating syrup: 1. In a thick bottomed pan, add 1 tbs vegetable oil spread the oil by moving the pan around. 2. Sprinkle cup of white sugar on over the oil evenly. 3. Heat it up over medium heat for a couple of minutes. 4. When the sugar starts melting, lower the heat and simmer about 7-8 minutes more, until the sugar turns into a golden-brownish syrup. tip: Never stir the syrup with a spoon; spread it by moving your pan. Put it together: 1. Lay out a non stick sheet of baking parchment. 2. Add the fried sweet potato to the syrup in the pan. Gently mix to coat the potato chunks in the syrup. 3. Sprinkle some black sesame seeds over top. 4. Transfer the potato to the parchment sheet. Leave a gap between each potato piece so that they don't stick to each other. 5. When the coating cools down and become solid, transfer to a serving bowl.
Date: 2020-08-19

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Comments and reviews: 9

Saskia
Its interesting that you call/eat the Ppottetto as a desserts I believe in most western countries it savory and usually eaten for dinner with salt (and sometimes vinegar) with any sauce, kiwis tend to use tomato sauce (and lost of it) we also call sweet potato 'Kumera' so we call them 'kumera chips'
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Jayanthi
I used to love eating this when I stayed in S. Korea. Being a total vegetarian I found very few vegetarian dishes, but this accompanied with banana milk was my favorite. I made this after so many years for my family. they loved it. Thank you so much.
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Melody
Hi maangchi, I make them the same way you do, but mine always gets soggy after a while, the sugar/candy coating starts to melt after a while. How do I keep them crunchy?
Thank you!
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Nur
looks same whit Japanese food daigaku imo but they also use rice vinegar n shoyu, I never taste korean style, can u explain to what the difference taste between korean n Japanese style
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Helen
She has so much personality and so cute! Love, love your recipe. Music is great too! Your accent adds to the whole presentation! This is exactly I was looking for. Thank you!
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sima
I prepared this receipt of potato. It was awesome. I can't believe that i can prepare such a beautiful receipt. Its just because of you. Thank you so much.
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alok
I just love you making korean dishes and I love korean people and being watching all your videos whether it's veg or non veg. though I am vegetarian
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Ali
Wow you cooking 7 years before but I really still now have a lot of recipes you are best
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. Thanks for the beautiful recipe
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taekook
gonna make these this afternoon! hope they turn out well, im craving them. and for those recognise my pfp, thats why; )
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