Corn Cheese
Courseanju
Place of originSouth Korea
Associated cuisineKorean cuisine
Serving temperaturehot to warm
Main ingredientssweet corn, mozzarella cheese
Ingredients generally usedbutter, mayonnaise, onion, bell pepper
Corn cheese
Hangul
콘치즈
Revised RomanizationKonchijeu
McCune–ReischauerK'onch'ijŭ
IPAkʰon.tɕʰi.dʑɯ

Corn cheese (Korean: 콘치즈, romanized: kon-chijeu, pronounced [kʰon.tɕʰi.dʑɯ]) is a Korean dish made of sweet corn (often canned) and mozzarella cheese.[1]

Preparation

Corn cheese, served on a hot plate and browned

Sweet corn kernels are sautéed with butter on a skillet, optionally with vegetables such as onions or bell peppers that are diced to be of similar size to the corn kernels. If vegetables are used, they should be lightly salted and have their excess moisture removed. Mayonnaise and optionally sugar is mixed in, and mozzarella cheese (often shredded) is added over the sautéed corn mixture. It is then broiled in an oven until the cheese browns. In restaurant settings, it is often served sizzling in a hot dish.[2][3]

Variations

Some chefs have also experimented with adding alternative ingredients, such as Chinese mustard and doenjang.[4] In 2015, it was reported that a Korean American restaurant in California served a corn cheese dish that featured bone marrow and bonito flakes.[5]

It has also been combined with instant ramen, notably Hot Chicken Flavor Ramen. According to one article from the Korea Economic Daily, after the ramen is finished, the corn cheese should be added on top and microwaved for an additional minute and 30 seconds. One article noted that the cheese helped to counteract the spiciness of the original ramen.[6]

It has also been used as a stuffing for gyoza.[7]

Pairings and serving

It is often served as anju (food accompanying alcoholic beverages),[8][2][9] although it has also been described as "kid-friendly".[3] It is also eaten alongside Korean barbecue.[4][10]

The food is also served as street food.[11]

See also

References

  1. ↑ Mims, Ben (13 August 2019). "Korean corn cheese a fresh spin on classic grilled cheese". Los Angeles Times. Retrieved 10 February 2020 – via York Dispatch.
  2. 1 2 Goei, Edwin (8 April 2016). "10 Korean Dishes To Try in OC Besides BBQ". OC Weekly. Retrieved 10 February 2020.
  3. 1 2 "Korean Corn Cheese Recipe". NYT Cooking. Retrieved 2023-06-20.
  4. 1 2 Maslovara, Vedran (2023-01-04). "Korean Corn Cheese Is Like Traditional Fondue On Steroids". Mashed. Retrieved 2023-06-20.
  5. ↑ Harris, Jenn (2015-11-11). "Gold-plated grills and a bone marrow soju luge at Hanjip Korean BBQ in Culver City". Los Angeles Times. Retrieved 2023-06-20.
  6. ↑ Han, Gyeong-jae (2023-04-12). "라면 전문가들이 꼽은 가장 맛있는 레시피는? 반전 결과" [What is the Most Delicious Recipe According to Ramen Experts? Surprising Result]. 한국경제 (in Korean). Retrieved 2023-06-20.
  7. ↑ Park, Ji-su (2018-12-05). "한신포차, 연말 앞두고 신메뉴 '콘치즈교자' 출시" [Hanshin Pocha Launches New Menu Item "Corn Cheese Gyoza" Before the End of the Year]. 동아일보 (in Korean). Retrieved 2023-06-20.
  8. ↑ Lee, Euno (27 August 2018). "This New Korean Barbecue Spot Is Designed for Post-Work Office Hangouts". Eater LA. Retrieved 10 February 2020.
  9. ↑ Campbell, Twyla (14 September 2018). "Jerk chicken to corn cheese: Exploring the Mill Woods food scene". CBC News. Retrieved 10 February 2020.
  10. ↑ Park, Cathy (2020-12-23). "LA Icon Dan Sung Sa Has Been a Holiday Destination for Homesick Koreans for 22 Years — Until Now". Eater LA. Retrieved 2023-06-20.
  11. ↑ Jo, Yeon-seop (2019-04-13). "[모이] 밤이 경쟁력, 묵호 '동쪽바다 중앙시장' 야시장 개장" [Competition at Night, Mukho's "East Sea Central Market" Night Market Opened]. 오마이뉴스 (in Korean). Retrieved 2023-06-20.
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