Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, sweet potato in brown sugar syrup (goguma maht taang). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Deep fried chunky sweet potatoes are coated with caramelized sugar. Also, based on the look and the number of threads coming out of the syrup, you can tell the cook's How to make Korean style candied sweet potatoes (Goguma Mattang). When tossing the sweet potatoes in the coating, be gentle to keep them from breaking apart.
Sweet Potato in Brown Sugar Syrup (Goguma Maht Taang) is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Sweet Potato in Brown Sugar Syrup (Goguma Maht Taang) is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have sweet potato in brown sugar syrup (goguma maht taang) using 5 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Sweet Potato in Brown Sugar Syrup (Goguma Maht Taang):
- Make ready 1 sweet potato (about little over a pound)
- Prepare Oil for deep fry
- Make ready 1/3 cup brown sugar
- Prepare 2/3 cup Olli Go Dang (light molasses)
- Prepare 1 TBS water
The natural sweetness of it makes it a highly versatile ingredient that can be Sweet potatoes are the main ingredients in a Korean side dish called mattang. It consists of deep-fried sweet potato chunks combined with a thick. That will make them more crispy and sweet when you fry them. Sweet potato pizza, sweet potato latte, sweet potato cake and sweet potato chips are all examples of the modern Korean obsession with sweet It can be omitted or replaced by jocheong (rice syrup) or honey.
Instructions to make Sweet Potato in Brown Sugar Syrup (Goguma Maht Taang):
- Peel sweet potato. Cut into irregular pieces.
- Put oil in frying pan. Heat up oil on medium high heat. After about 5 to 6 minutes. Test oil with chopsticks (thermometer if you have).
- Put half of cut sweet potato in, fry until golden brown. About 8 to 12 minutes. Fry the last batch.
- Put paper towel on a plate. Remove sweet potato onto plate.
- In a sauce pan. Put sugar, Olli Go Dang and water. Put on medium heat. Bring to boil. Do not stir. Lower heat a little bit. Boil for 2 minutes. Get a chopstick, stick into syrup. Lift chopstick up, the last drop of syrup should stick to the chopstick.
- Add fried sweet potato to syrup. Mix gently sweet potato and syrup to evenly coat the sweet potato.
- Transfer to plate. Sprinkle some black sesame seeds/ white sesame seeds (optional).
- I eat mine with black coffee. Not bad:)
- If you have extra syrup. Keep it. In a few days, I will share with you my Egg Rolls recipe. You can fry the extra egg roll sheets and drizzle the syrup on them. š
Baked Sweet Potatoes with Cinnamon Brown Sugar ButterKandy's Kitchen Kreations. Black sesame seeds, potato, sugar, vegetable oil. Korean sweet potato (goguma) is delicately sweet with a mild chestnut flavor. Dehydrating intensifies the sweetness while giving a chewy texture. They would arrive in large brown bags, and I still have intense memories of the sweet aroma the little rounds of dried goguma produced right out of the bag.
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