This is my sister's favorite food - although I personally am not a huge fan of sweet potatoes because they always make me so THIRSTY, I decided to make these since we used to have it all the time when we were little. This one involves a little bit of deep-frying, so please be careful!
Servings: 2-3 (as an appetizer!)
Prep time: 25 min
Cook time: 20 min
Ingredients
2 Korean sweet potatoes
4 tsp black sesame seeds
4 cups canola oil
Syrup
4 tbsp sugar
4 tbsp water
2 tsp Aunt Jemima's Syrup (or Korean corn syrup if you have access to it)
Directions
Our ingredients for today.
I tried making it with yam as well but it didn't taste like mat-tang, so please try to find Korean sweet potatoes if you can!
Aunt Jemima's Syrup can be used as a substitute for Korean corn syrup.
Peel the sweet potatoes using a vegetable peeler.
If you're making this for yourself, you don't need to be too thorough, but if you're making it for your loved ones, be sure to peel thoroughly (and get rid of all the spots such as the one shown above).
Slice the sweet potatoes into 1 to 1.5 inch thick pieces, and then cut them into 4 pieces as shown above.
Leave the chopped pieces in cold water for about 10 minutes to get rid of some of the starch.
Use paper towels to dry the sweet potato pieces. Make sure that they are dry - otherwise they'll explode when you deep fry them!
Heat up a pot filled with about 4 cups of canola oil on high heat. When the temperature is at around 330F, gently dump all the sweet potato pieces into the pot.
Be REALLY careful not to splatter the oil!
If possible, wear a long sleeve shirt to protect yourself. Oil burns are not very pleasant..
Fry the sweet potato pieces until they turn golden brown (as shown above). It took me about 9-10 minutes to get to this point. At this point, it should smell very yummy and you should be getting hungry!
Drain any excess oil once you take them out of the pot. Put them aside while you make the syrup.
In another small pot (or the same pot, if you're like me and you only have one small pot!), heat 4 tbsp sugar, 4 tbsp water and 2 tsp Aunt Jemima's Syrup (or Korean corn syrup) on low heat.
DO NOT MIX OR STIR THE MIXTURE - it will cause the sugar to clump up!
When you heat the syrup on low heat for about 10 minutes, the sugar should melt by itself and you should have a very smooth syrup.
Mix the syrup with deep fried sweet potato pieces. Add some black sesame seeds.
You're done! Very simple, right?
Enjoy :)
(Be sure to let the oil in the pot cool before you get rid of it)
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