맛탕(mattang) is sweet potato snack very popular among youngsters and drinkers. The popularity is mostly by sweet flavor it has. The outside is sugar sweet with sugar glazed coating and the inside is soft and warm. Its sweet flavor is highlighted especially when it is served with beer or soju, it is perfect anju for the table.
Korean sweet potato has unique features mostly of its color. The outside skin is by indigo, inside by yellow. The difference from yam, harvested in Ontario is different look of color and taste, it is supposed to say that Korean sweet potato is even more sweeter I think.
There are several cooking methods slightly different ways, one is deep fry, another is stir-fry. The deep fry is mostly used. The sugar coating marinade is also variously cooked, new oil heated separately can be used to resolve sugar into the oil, or recycled oil that was used when deep or stir fry.
If you meet friends at home, or kids playing at home, mattang is truly a food everyone can enjoy. The caution is that extremely hot temperature inside when served immediately, it burns out mouth. So cooling down would be recommended.
The following is how to make it.