Crunchy Korean Candied Sweet Potato (Goguma Mattang)

Ingrédients

• 1 lb (450 g) Korean sweet potatoes
• oil (for deep frying)
• 1 tbsp oil
• 4 tbsp white sugar
• 1 1/2 tbsp corn syrup
• 1 pinch salt
• 1 tsp black sesame seeds (for garnish, optional)

Préparation

1. 1

   Dry the sweet potatoes with a paper towel and cut them into evenly sized, angled wedges. Prepare a large baking sheet lined with parchment paper or a silicone mat.

2. 2

   Pour about 1 inch of oil in a pan and heat over medium heat for deep frying. Aim for 350˚F (175˚C), using a candy thermometer for accuracy. Fry the sweet potato wedges until golden brown, turning them for even cooking. Don't overcrowd the pan and fry in batches if needed. After frying, remove excess oil and place the wedges on a wire rack or paper towel-lined baking sheet.

3. 3

   To make the caramel sauce, put 1 tablespoon of the used frying oil in a large skillet over medium low heat. Scatter the sugar and let it melt without stirring. When golden brown bubble appears, turn down the heat to low and gently shake the pan to evenly caramelize the sugar. Stir carefully to avoid burning as the syrup turns dark brown quickly. Add corn syrup to the caramelized sugar, allowing it to bubble briefly as you stir.(Note: Watch the caramel closely to prevent burning, as it can turn bitter quickly.)

4. 4

   Add the fried sweet potatoes and a pinch of salt to the caramel. Toss to coat each piece evenly.

5. 5

   Arrange the candied pieces on the prepared parchment lined baking sheet, keeping them separate. If desired, quickly garnish with black sesame seeds before the caramel sets. Let them cool completely before serving.