Candied Sweet Potatoes (Goguma Mattang)

Peel 600g of sweet potatoes and cut them into bite-sized pieces.

Place the cut sweet potatoes in a container suitable for use with your Jeon induction cooker and cook for 4 minutes to ensure they are cooked through.

Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the cooked sweet potatoes and cook until they are nicely browned on all sides.

Carefully transfer the perfectly roasted sweet potatoes to a plate for a moment.

In a pan, combine 2 tablespoons of honey and 1 tablespoon of sugar. Over low heat, melt the sugar completely to create a syrup.

Add the baked sweet potatoes to the syrup and coat them evenly. Then, add the shredded Korean radish.

Depending on your preference, you can add nuts and gently mix them in.

Arrange the cooked sweet potatoes on a plate, making sure they don't stick together, and allow them to cool completely.