Sweet Potato in Brown Sugar Syrup (Goguma Maht Taang)
I have a craving for something sweet. Remember this dish I watched on a Korean cooking show long time ago. I don’t remember exactly the recipe. What I am sharing with you is based on my experiment. It tastes good to me and after the syrup cooled off, it didn’t crystallized. So I guess it is relatively successful.
Sweet Potato in Brown Sugar Syrup (Goguma Maht Taang)
I have a craving for something sweet. Remember this dish I watched on a Korean cooking show long time ago. I don’t remember exactly the recipe. What I am sharing with you is based on my experiment. It tastes good to me and after the syrup cooled off, it didn’t crystallized. So I guess it is relatively successful.
Cooking Instructions
- 1
Peel sweet potato. Cut into irregular pieces.
- 2
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).
- 3
Put half of cut sweet potato in, fry until golden brown. About 8 to 12 minutes. Fry the last batch.
- 4
Put paper towel on a plate. Remove sweet potato onto plate.
- 5
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.
- 6
Add fried sweet potato to syrup. Mix gently sweet potato and syrup to evenly coat the sweet potato.
- 7
Transfer to plate. Sprinkle some black sesame seeds/ white sesame seeds (optional).
- 8
I eat mine with black coffee. Not bad:)
- 9
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. 😋
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