"Corn Cheese”: Ryu Soo-young’s Easy Korean Recipe (Ep.04)

Table of Contents

- Introduction to “Corn Cheese”

- “Corn Cheese” Recipe

• Cooking Video

• Ingredients & Seasoning

• Step-by-Step Cooking Instructions

• Enjoying the Dish

• Cooking Tips

[Appendix] Translated Video Script

Corn Cheese [Photo Credit] Flickr, Alpha

 

Introduction to “Corn Cheese” (콘치즈)

All the ingredients were initially introduced from the West, but while the exact creator is unknown, the recipe for Corn Cheese was developed in Korea. This dish, loved by people of all ages, combines sweet corn, rich mayonnaise, and gooey, stretchy cheese in perfect harmony.

It's commonly served as a side dish at Korean restaurants, but here’s the dilemma—it's so delicious that you want to order more, but since it's free, you feel guilty about asking for refills too many times.

Corn cheese is also an excellent snack to drink, especially with beer. So today, let's make it at home and enjoy it with a cold drink!

Once again, we’re cooking with Ryu Soo-young from KBS’s New Release Pyeon Restaurant!

 

“Corn Cheese” Recipe

 

📺 Video - Ryu Soo-young’s “Corn Cheese,“ New Release Pyeon Restaurant

[Source] YouTube, KBS Entertain

 

🛒 Ingredients & Seasoning

- Mayonnaise - 2 spoons

- Minced garlic - 1/2 spoon

- Canned corn - 2 small cans (or 430g)

- Mozzarella cheese - As much as you like (100g ~ )

- Parsley flakes – Optional

 

📖 Step-by-Step Cooking Instructions

① Place a small pan on the stove and turn on the heat.

② Add 2 spoons of mayonnaise to the pan.

③ Stir-fry 1/2 spoon of minced garlic in the mayonnaise.

④ Once the garlic turns brown, add the drained canned corn.

⑤ Stir-fry the corn to evaporate excess moisture.

⑥ Gently scrape the pan to prevent burning and heat the corn evenly.

⑦ Add as much mozzarella cheese as you like on top of the corn.

⑧ Cover the pan with a lid.

⑨ Reduce the heat to low.

⑩ Let it sit for about 5 minutes.

 

🍝 Enjoying the Dish

Be careful not to burn yourself on the hot pan, and enjoy your delicious Corn Cheese!

 

📌 Cooking Tips

- Pour the cheese over the evenly heated corn.

 

[Appendix] Translated Video Script

🗣️ Transcript

0:00 철판 위에서 지글지글, 돈 내고 먹어본 적은 없지만, 먹었다면 너무 맛있는 바로 그것

Sizzling on the hot plate, the dish you’ve never paid for but would love if you had.

0:04 아저씨! 콘치즈 하나만 더 주시면 안 돼요?

Sir! Can I get one more order of corn cheese, please?

0:11 더 이상 횟집 가서 불쌍한 눈망울로 “하나만 더 주시면 안 돼요”라고 하지 말고

No more going to sashimi restaurants and pleading with sad puppy eyes, “Can I get just one more?”

0:16 집에서 만들어 드세요.

Just make it at home.

0:39 이건 요리라고 할 수 없어요.

This can’t even be called cooking.

0:43 그냥 불만 키면 요리는 끝난 거니까요.

Once you turn on the heat, the cooking is basically done.

0:45 지금부터 시작합니다. 따라오세요.

Let’s get started. Follow along!

0:49 콘치즈는 돈 받고 안 팔잖아요.

Corn cheese isn’t something you pay for.

0:52 아 그거보다 맛있어요

This is even better than that.

0:53 그래서 저는 가장 분위기를 잘 살리는 건 계란말이 프라이편

I think the best way to enhance the mood is with a rolled omelet fry pan.

1:00 여기 나오면 와 해요 아이들이

When you bring this out, kids go ‘Wow!’

1:11 하나 준비해 놓으시면 계란말이 쉽게 할 수 있고,

If you have one, making rolled omelets becomes easy,

1:14 콘치즈 만들어 드실 수 있으니까요.

and you can also make corn cheese.

1:15 하나 있으면 좋아요 없으면 가장 작은 프라이팬으로 하세요.

It’s great to have one, but use your smallest frying pan if you don't.

1:22 불을 올리고

Turn on the heat.

1:24 자취생 분들, 제 방송을 우연히 봤는데

For those living alone who stumbled upon this video,

1:26 아 콘치즈는 하고 싶다. 그런 버터가 없어

You might want to make corn cheese, but don’t have butter.

1:29 포기. 아, 포기하지 마세요.

You might give up. But don’t!

1:32 마요네즈를, 마요네즈를

Use mayonnaise instead. Mayonnaise!

1:43 마요네즈를 넣으면 돼요.

Just add mayonnaise.

1:44 마요네즈가 버터도 되고, 감칠맛도 내고, 간도 잡고, 산미도 잡을 거예요.

Mayonnaise acts as butter, enhances umami, balances seasoning, and neutralizes acidity.

1:49 두 숟가락

Two spoons.

1:53 보통 레시피는 저걸 나중에 다 섞어주거든요.

Most recipes mix everything at the end.

1:55 반대로 한번 해봤어요.

I tried doing it the other way around.

2:00 마늘.

Garlic.

2:04 마요네즈 마늘을 볶습니다.

Stir-fry the garlic in mayonnaise.

2:07 이제 이러면 요리는 다 끝났다고 보면 돼요.

At this point, consider the cooking done.

2:16 다 녹아요. 반대로 이제 유화가 다 풀려버리죠.

Everything melts, and the emulsification completely breaks down.

2:20 갈릭마요기름을 만드는 거예요.

We’re creating garlic-mayo oil.

2:30 자 요 정도 됐을 때, 이렇게 갈색이 됐을 때

When it reaches this stage and turns golden brown,

2:42 그냥 손으로 막고 이렇게 하세요.

Just cover it with your hand like this.

2:45 채 있으면, 채에다 거르면 깔끔하겠죠.

If you have a strainer, using it will make it even cleaner.

2:56 옥수수를 붓고 다시 볶으면 돼요. 이거

Pour in the corn and stir-fry again.

2:58 이거 수분을 약간 날려주면 돼요. 끝.

Just evaporate some moisture, and that’s it.

3:00 옥수수가 차가운 상태에 위에 부어봐야 옥수수만 타고 치즈는 녹지도 않아

If the corn is cold when you pour it in, it will burn, while the cheese will not even melt.

3:04 옥수수를 골고루 데워주는 거예요. 꼬슬꼬슬하게

You’re evenly heating the corn to make it firm yet tender.

3:11 탄 데만 살짝만 늘러붙지 않게 (긁어주면서 콘 뜨겁게 익혀주기)

Gently scrape the pan so only a slight char forms while heating the corn thoroughly.

3:14 이 다음에 뭐가 필요해요?

What’s next?

3:17 이 다음에는 치즈만 올리면 됩니다.

Now, add the cheese.

3:19 얼만큼? 당신 원하는 만큼 살 찌고 싶은 만큼 올리세요.

How much? As much as you want—however much weight you’re willing to gain.

3:26 생각보다 많이 넣죠. 더, 더, 더, 더, 더.

You’ll end up adding more than you think. More, more, more, more!

3:29 또 너무 많이 넣으면 안 녹으니까 너무 욕심 내지 마세요.

But don’t go overboard, or it won’t melt properly.

3:36 저는 저렇게 먹는데, 저렇게 따라하시면 안 돼요.

This is how I eat it, but don’t follow my example.

3:38 살쪄요.

You’ll gain weight.

3:41 이렇게 해놓고 뭐, 아무거나 덮으면 되는데

Now, cover it with anything you have.

3:43 이렇게 덮으면 돼요. 이렇게 덮으면 돼요.

Like this, cover it.

3:45 이렇게 해도 충분히 돼요.

This is more than enough.

3:49 좀 꼼꼼하신 분들은 쿠킹 오일로 막아주면 치즈가 잘 녹긴 하겠죠.

For those who want to be extra careful, sealing it with cooking foil will help the cheese melt better.

3:54 근데 그렇게 하지 않아도 잘 녹으니까 걱정 마세요.

But it melts just fine without that, so don’t worry.

3:55 그리고 불은 약불, 5분 정도면 충분해요.

Keep the heat low, and 5 minutes is enough.

4:01 그리고 프라이팬으로 꽉 눌러줘도 잘 녹아요.

Pressing it down with a frying pan also helps melt it well.

4:10 5분, 어, 6분 지났네요.

Five minutes... Oh, it’s been six minutes.

4:13 열어볼까요, 하나, 둘, 셋.

Shall we open it? One, two, three!