Maangchi: Corn cheese
Creator-published official demonstration of the same recipe; playback within FOOD was not tested.
Official cooking video · Maangchi · YOUTUBEStovetop Korean Corn Cheese with Mozzarella and Rice Cakes
Four snack portions of canned corn, vegetables, mozzarella and sliced Korean rice cake melted in a covered skillet, following Maangchi's stovetop method.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Drain and press 432 g canned corn dry; chop 1/4 cup each onion, red bell pepper and green bell pepper.
- 02
Mix vegetables with a pinch of salt, leave for five minutes, then squeeze excess liquid out with a clean cloth.
- 03
Melt 14 g butter in a heavy covered skillet and stir-fry corn for 2–3 minutes. Add vegetables for 30 seconds and remove from the heat.
- 04
Mix in 60 ml mayonnaise and 1 tbsp sugar, then arrange 150 g mozzarella and 57 g sliced rice cakes on top.
- 05
Cover and cook over low heat for seven to eight minutes until cheese melts fully and rice cakes soften through; cook longer if necessary.
- 06
Place skillet on a trivet, divide into four portions and serve immediately, avoiding burns from the skillet and cheese.
Before you cook
Butter and mozzarella contain milk; regular mayonnaise contains egg. Check packaged rice cakes for wheat/soy cross-contact. Cook rice cakes until tender and beware of hot cheese and the pan. Refrigerate leftovers within two hours at 4°C/40°F or colder and reheat to 74°C/165°F.
Allergens: milk from butter and mozzarella, egg from regular mayonnaise, check rice cake and mayonnaise packages for wheat, soy and other cross-contact
Image & source credits
These illustrations stand in for food photos.
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