Goguma Mattang: Korean Honey Sesame Candied Sweet Potatoes

Peel the sweet potatoes and cut them into uniform 1-inch cubes. Rinse the cut sweet potatoes under cold water to remove excess starch, then pat them thoroughly dry with paper towels.

Heat 3 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully add the sweet potato cubes in batches, ensuring not to overcrowd the pot.

Fry the sweet potatoes for 5-7 minutes, or until they are golden brown and tender inside. Use a slotted spoon to remove the fried sweet potatoes and place them on a wire rack lined with paper towels to drain excess oil.

In a separate small saucepan, combine the honey, sugar, and 1 tablespoon of water. Cook over medium-low heat, stirring constantly, until the sugar dissolves and the mixture begins to simmer and thicken slightly, about 2-3 minutes.

Remove the saucepan from the heat and stir in the sesame oil. Immediately add the fried sweet potato cubes to the glaze and toss gently to coat them evenly.

Transfer the coated sweet potatoes to a serving dish and sprinkle with toasted sesame seeds. Serve warm or at room temperature.