Grilled Korean Cheesy Corn and Grains
Thomas J. Story
Savory-sweet Korean corn cheese is a deeply satisfying cross-cultural mashup. Typically made with canned corn, this version uses grilled fresh corn. Japgokbap is traditionally a mixture of millet and sorghum and legumes. Feel free to use any combination of cooked grains, whether it’s a mix of barley, brown rice, quinoa, wild rice, or farro. No matter what combo you use, this cheesy, spicy, melty side dish from Los Angeles restaurant Yangban Society is a guaranteed crowd pleaser.
How to Make It
1
Place Japgokbap or other cooked grains in a medium bowl, toss with sesame oil, and set aside.
2
Heat a grill to high. Rub the corn cobs with a small amount of oil and grill over direct heat until just cooked. Cut the corn off of the cobs and reserve.
3
In a medium cast-iron skillet set over medium-high heat, add 2 tbsp. oil. Add onion, red bell pepper, and garlic, and sauté until the vegetables begin to soften, 3–5 minutes. Add grilled corn kernels, Korean chili flakes, and soy sauce, and sauté another minute. Remove skillet from the heat.
4
Using a spoon, layer the cooked grains over the corn mixture.
5
In a medium bowl, whisk together mayonnaise, sour cream, curry powder, and 2 tbsp. water. Pour creamy mixture on top of the corn and grains in the skillet.
6
Top with shredded mozzarella, pepper jack, and scallions. Set the skillet on the grill and close the grill lid, or place the skillet in a preheated 425°F oven. Bake 20–30 minutes, until the cheese is melted and bubbly and lightly browned. Serve immediately, but take care not to burn your mouth on the hot cheese!
Ingredients
1 cup cooked Japgokbap, or a combination of cooked mixed grains of your choosing
½ tsp sesame oil
3 ears corn on the cob, husked
olive or avocado oil
¼ medium onion, diced
½ medium red bell pepper, diced
4 cloves garlic, minced
1 tsp Korean chili flakes
1 tbsp soy sauce
½ cup Kewpie mayonnaise, or other mayonnaise
2 tbsp sour cream
½ tsp curry powder
1 cup shredded mozzarella cheese
1 cup shredded pepper jack cheese
2 scallions, thinly sliced
Directions
1
Place Japgokbap or other cooked grains in a medium bowl, toss with sesame oil, and set aside.
2
Heat a grill to high. Rub the corn cobs with a small amount of oil and grill over direct heat until just cooked. Cut the corn off of the cobs and reserve.
3
In a medium cast-iron skillet set over medium-high heat, add 2 tbsp. oil. Add onion, red bell pepper, and garlic, and sauté until the vegetables begin to soften, 3–5 minutes. Add grilled corn kernels, Korean chili flakes, and soy sauce, and sauté another minute. Remove skillet from the heat.
4
Using a spoon, layer the cooked grains over the corn mixture.
5
In a medium bowl, whisk together mayonnaise, sour cream, curry powder, and 2 tbsp. water. Pour creamy mixture on top of the corn and grains in the skillet.
6
Top with shredded mozzarella, pepper jack, and scallions. Set the skillet on the grill and close the grill lid, or place the skillet in a preheated 425°F oven. Bake 20–30 minutes, until the cheese is melted and bubbly and lightly browned. Serve immediately, but take care not to burn your mouth on the hot cheese!
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