Korean Corn Cheese
(2001, South Korea)


Sweetcorn, mayonnaise and melted mozzarella? It's a modern Korean favourite, perfect with a glass of beer or the national drink Soju.

This recipe originates in Seoul, the capital of South Korea, potentially in the bars of the expat areas of Itaewon or Hongdae.

The dish is first documented on recipe websites online in 2001, and this version is inspired by Korean YouTuber Maangchi.


1 onion
1/2 yellow pepper
1/2 red pepper
1 tbsp butter
2 cans sweetcorn (~400g)
4 tbsp mayonnaise
1 mozzarella ball (~150g)
~50g white rice cake

  1. Empty the sweetcorn cans into a sieve, and let it drip the excess water into the sink.
  2. Dice the onion and pepper finely, and add to a bowl together, mixing with good salt. Leave for 5 minutes for the veg to sweat.
  3. During this time, squeeze your sweetcorn in a clean cloth. It should result in about 4-5 tbsp of excess water, which you want to discard.
  4. In an oven-suitable frying pan, fry the sweetcorn in melted butter for 3-5 minutes.
  5. Squeeze the onion and pepper in the cloth to remove the excess water - this is harder to squeeze, and takes some more time to show results.
  6. Once well squeezed, add the veg to the pan, and fry until the onion is translucent.
  7. Take off the heat, mix in the mayonnaise, then layer the mozzarella and rice cake, spreading it about. Leave to simmer with the lid on for 5 minutes.
  8. With the cheese all melted and rice cake softening, transfer the pan to the oven and grill for five minutes to achieve a lovely, brown top to the cheese.
  9. Serve sizzling hot and serve with beer or soju!

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