(chopping and music)
Hi everybody!
These are sweet potatoes.
Let's make something sweet and crunchy.
It's called mattang in Korean.
Sweet and crunchy sweet potato.
I bought this in a Korean grocery store.
These are just from a local grocery store.
My local grocery store calls them Asian yams.
I'm going to measure one pound.
Add a little bit more because I'm going to peel.
So a little more than one pound.
The inside of Korean sweet potatoes is a little bit white.
And also, it doesn't contain much water.
So that when it's cooked, it taste like a chestnut.
Let's wash!
I will just dry them out.
And I'm going to deep fry them.
This is around 6 cups cooking oil.
I used grapeseed oil but you guys can use vegetable oil or corn oil.
And I'm going to turn on the heat.
We're going to trim these and also cut.
Like this.
This sweet potato is very hard because it doesn't contain much water.
You need to be careful when you cut.
That's one pound.
Nicely cut sweet potato.
Mattang was my favorite snack when I was in high school and university.
This kind of small snacks are sold at a small restaurant, it looks like a cafeteria.
And then I used to go to this kind of snack bar with my friends after school.
And we were so hungry!
And we just go there and order mattang
and also tteokbokki, spicy rice cake,
and then also fish cake soup.
So we just order all together, and we share together.
Because spicy rice cake, we need some kind of soup, soupy things. (laughs)
And we eat, and then mattang right after it's made is amazingly delicious.
So hot! Temperature is hot
inside is so yummy, and candied. Candied sweet potato.
So mattang was always our favorite.
And then after eating all this we go back home and eat dinner, again!
That's why we were all kind of plump.
Let me check the temperature.
So I want around 340 Fahrenheit.
Now it's 350.
340 or 350. If you don't have a thermometer
just put this here, and bubbles.
You see? Bubbles. Lots of bubbles coming up.
So this is the right temperature.
So be careful, because when you deal with this hot oil, I do it this way.
(bubbling)
Meanwhile, let's make syrup.
Medium heat.
And oil. Cooking oil around 2 tablespoons.
All coat this on the bottom.
One third cup white sugar.
Heat up this sugar around 3 minutes. Until it starts melting.
To cook evenly, just stir.
I like to make this mattang really crunchy.
And inside is really soft.
So I cooked this around 4 minutes.
Take them out.
I turned off the heat because I don't want to make it too brown.
And because I need to focus on this syrup.
Sugar is melting in oil, hot oil. Very very hot!
Turn down the heat to low.
And meanwhile let's heat up the oil. Over medium high heat.
When you make this syrup, don't use any spoon or any chopsticks.
Because it's going to be crystalized.
So I never use anything, I don't stir.
Keep moving this pan around so that this hot oil melts this sugar.
And a beautiful color. Golden brown.
Ok this is 340, so I'm going to fry again!
So this time only 2 minutes.
Nice. You see? It looks like inside is air. A balloon.
I fried this one more minute.
Beautiful color.
And add.
And these are black sesame seeds. Just a little bit.
Stir.
Coat evenly with the syrup.
Nice, isn't it?
This is my baking sheet, and I put some parchment paper here.
And I will bring it here.
So when it's hot you need to separate.
So this is mattang! (laughs) We made this mattang.
So easy! Sweet potato and sugar.
That's all. Of course oil. (laughs) You need to fry.
Let them cool down a little bit and put them on a plate.
Excess oil is on the parchment paper.
This is mattang we made today. Let me taste.
Like this. Coated very nicely.
So it doesn't stick to each other anymore.
(crunches)
Mmm! Mm!
This time I'm going to open it up.
You see? All this coated and very crunchy. And candied. Candied sweet potato.
(crunching)
Sweet and crunchy. And inside is so creamy.
And this is a perfect dessert or snack.
If you have a sweet potato at home, just make it for your family!
I used to make this for my children when they were young.
Today we made sweet and crunchy sweet potato.
In Korean, mattang. Enjoy my recipe.
See you next time! Bye!