Corn Cheese (콘치즈)
Updated: Aug 21, 2020
Corn cheese is Korean pub food. It's savory and sweet and loaded with cheese.
Like sweet potatoes, corn shows up in a lot of unexpected places in Korean cuisine (like pizza, cakes, and "American breakfasts"). This is a simple one. The basics are corn, mayo, and mozzarella cheese. Some people bake it. Some steam it. Either way, it's delicious.
For my version (that should have fed 4 people, but was finished by 2), I added a handful of cooked tteok (rice cake) and a 1/4 lb of ground beef.
In my opinion the tteok is ESSENTIAL! It adds so much.
But, as with all Korean food, take the basic recipe and make it your own. Add peppers, onions, diced kimchi... Whatever makes your heart happy!
A handful of tteokboki tteok (rice cakes)
1/4 lb of ground beef (optional)
1 teaspoon of salt
1 teaspoon of sugar
3/4 cup of mayonnaise
2 15 oz. cans of sweet corn
3 tablespoons of butter
2 cups (give or take) of mozzarella cheese
In a small bowl filled with water, soak tteok for at least 20 minutes
After 20 minutes of soaking, boil tteok in a small pot until soft but not mushy (5 or so minutes)
Drain and put aside until ready to add to corn.
In a pan over medium heat, brown 1/4 lb of beef (seasoned with a little salt and pepper)
Remove beef / drain grease from pan
In a bowl, combine 2 cans of sweet corn and 3/4 cups of mayo, 1 teaspoon of salt and 1 teaspoon of sugar.
Taste it and adjust with more salt, sugar, mayo, or pepper if you want.
Cover the beef with the corn mixture in a pan over medium heat
Add pats of butter around the the top.
Cover and let cook for 5-8 minutes (it doesn't need long, as long as the butter is melted). Add several handfuls of cheese and cover.
Cook until cheese is melted and serve. If you want to broil the cheese instead, do it!