Candied sweet potato

Matang 마탕

(The other recipe in this video is Ppottetto)

Matang (마탕) is a very delicious snack. It’s chunks of fried sweet potato coated in translucent hot brown syrup. They are sweet and super crunchy on the outside and fluffy on the inside! Freshly made matang is so hot that I used to burn my tongue when I ate it.


Don’t forget to bite into it though. You’ll enjoy the crunchiness between your upper and lower teeth, and the sweet, soft, fluffy, creamy sweet potato will be melting in your mouth. This is another easy recipe, but making good coating syrup is a little tricky and takes skill. Well made matang will look like shiny candy.


1 pound of Korean sweet potato, vegetable oil, sugar, black sesame seeds


Prepare your potato:

  1. Peel a 1 pound Korean sweet potato.
  2. Rinse  it in cold water and dry it with paper towel or cotton cloth.
  3. Slice it into chunks that look like smooth-edged triangles, about 2 inches wide and ½ inch thick.
  4. Put 5 cups of vegetable oil into a wok or frying pan and heat it up.
  5. Fry the chunks of the the sweet potato over medium high heat for about 6-8 minutes until golden brown.
    *tip: You can tell if the oil is hot enough to fry by dipping the tip of a sweet potato chunk into it. If it bubbles, it’s the right temperature to fry.

Make coating syrup:

  1. In a thick bottomed pan, add 1 tbs vegetable oil spread the oil by moving the pan around.
  2. Sprinkle ¼ cup of white sugar on over the oil evenly.
  3. Heat it up over medium heat for a couple of minutes.
  4. When the sugar starts melting, lower the heat and simmer about 7-8 minutes more, until the sugar turns into a golden-brownish syrup.
    *tip: Never stir the syrup with a spoon; spread it by moving your pan.

Put it together:

  1. Lay out a non stick sheet of baking parchment.
  2. Add the fried sweet potato to the syrup in the pan. Gently mix to coat the potato chunks in the syrup.
  3. Sprinkle some black sesame seeds over top.
  4. Transfer the potato to the parchment sheet. Leave a gap between each potato piece so that they don’t stick to each other.
  5. When the coating cools down and become solid, transfer to a serving bowl.



Rate this recipe:

So far this recipe is rated 5/5 from 6653 votes

Be the first to rate this recipe.


  1. kkat9011 Alabama joined 10/11 & has 2 comments

    Hi Maangchi!

    I found this website over the summer, and I’ve had fun trying out the different recipes. I just made the matang (the last couple are cooling off now), and I just want to say that they’re delicious! They don’t look quite as good as yours (and I couldn’t use Korean sweet potato because shopping here is horrible), but even with a “normal” sweet potato I fell in love. Thanks so much for the recipe!

  2. LoveHateVip TN joined 7/11 & has 1 comment

    Hi Maangchi :)

    Will the Matang still taste good when its cold?

  3. A.Lee Atlanta, GA joined 6/11 & has 1 comment

    Ah…. mine didn’t turn out that beautifully… I think I used too small of a pan for the syrup. It tastes pretty good, though. Also, the timing is pretty hard to nail but I’m pretty excited about making it again. Thanks for the recipe!!!!

  4. muffinslover Australia joined 5/11 & has 3 comments

    Hi Maangchi,
    What a coincidence! Weeks ago I went to eat at this Korean buffet restaurant in Sydney and they did serve matang:) all my friends who came with me to the buffet like them and I’ve been thinking to make them but don’t have the recipe. Thank God you have this recipe.
    You are the best! I will try to make them then.
    I indeed love korean food eventhough I am not a korean.
    Thank you!!!

    • Maangchi New York City joined 8/08 & has 12,049 comments

      Great! Let me know how your matang turns out! Upload the photo on my website it you can.

      • muffinslover Australia joined 5/11 & has 3 comments

        Hello Maangchi,
        My matang did not turn out as it should be. The sweet coating did not cover the whole piece. Tried it twice and they turned out the same eventhough for the 2nd time I added the sugar quantity. I will send you the picture regardless. Anyway my daughter loves them and the taste was actually all right. I am not sure on where I did wrong. But I will definitely try again.
        Thanks Maangchi!!

        • Maangchi New York City joined 8/08 & has 12,049 comments

          Yes, I saw the photo you sent me. It looks good to me!
          Follow the recipe closely and make it again. You will have to coat it when the syrup is hot, Otherwise, the fried sweet potato won’t be coated evenly. Don’t add more oil or sugar. I follow my own recipe when I make it. : )
          Let me know.

  5. Cornelia Bonn, Germany joined 3/11 & has 4 comments

    Hey Maangchi,
    this recipe is really interesting. Just want to ask if i might put the sweet potato chunks into the oven instead of frying them?
    Or just stirfry them in a little amount of oil?

    Greetings from Bonn (Germany),


  6. tyas jakarta, indonesia joined 1/11 & has 5 comments

    Love it love it love it..!!
    i love sweet potato at all !
    yesterday night my mom made steamed sweet potatoes for night snacks,
    actually i wanted to make ur crunchy sweet potato but my sister wanted it to be steamed T.T

    so, today i’m going to make the sweet cruchy one without any interruption.. :D

  7. skim19 joined 10/10 & has 1 comment

    Hi maangchi!
    I just tried to make this today…everything was going well until I tried to coat the potato chunks in the melted sugar!
    Everything started sticking together and wouldn’t coat properly ):
    What did I do wrong?

    • Maangchi New York City joined 8/08 & has 12,049 comments

      oh my! You must have felt very frustrated! What a coincidence! I made it last night with usual sweet potatoes. It turned out ok but not as good as matang made with Korean sweet potatoes. The coating sauce made it crunchy though.

      The coating syrup cools down very quickly and gets hard, so you will have to follow the direction very tightly.
      “Transfer the potato to the parchment sheet. Leave a gap between each potato piece so that they don’t stick to each other.”

      You don’t have to use parchment paper. Put some vegetable oil on a large baking pan and place the chunks of finished coated sweet potatoes.

  8. Meegs Daejeon, South Korea joined 4/10 & has 5 comments

    In about 2.5 months I will return to America after living in Korea for just 2 years. I am so so sad to leave all the delicious food behind, like goguma matang! BUT because of you I can make them at home and remember all my wonderful Korean experiences^^

  9. RS joined 11/10 & has 2 comments

    Looks delicious, Maangchi! And thank you for the tip about how to see if the oil is ready for frying (those bubbles!).

  10. eviLeviathanMaybe Philippines joined 4/10 & has 9 comments

    It’s the same as the Japanese Daigakuimo. Only I like this one better because it’s crunchy :)

  11. BxlSprout Brussels, Belgium joined 5/10 & has 46 comments

    Mmmm, Maangchi! I remember matang so well. It’s delicious. My family will love it!

  12. samyoowell portland, oregon joined 8/09 & has 2 comments

    i remember watching this chinese restaurant make this as desserts when i was a kid and i specifically remember them dipping the coated pieces in ice cold water. does maangchi or anybody else know about this?

  13. Alana H. joined 12/10 & has 1 comment

    These look delicious, Maangchi! In case you are interested, “ppotetto” is the Japanese name for french fries and it IS basically them saying “potato” with their own accent, haha. The Japanese also make matang and call if “daigakuimo”, which means something like “college potato”. Not sure why, though!

  14. susannevh rotterdam, the netherland joined 3/09 & has 21 comments

    humm looks so delicious, especially the Crunchy sweet potato fries. I had them alway when we’re traving trough Korea. I hope you had a nice time

  15. davidalvarado Red Bank, NJ joined 12/10 & has 1 comment

    Mmmm….yum. I will definitely have to make these this week. Thanks for the recipe, Ms. Kim!

More comments to read! Jump to page: 1 2

Leave a Reply

You must create a profile and be logged in to post a comment.