We're Obsessed With This Easy Korean Corn Cheese Recipe (2024)

Question: What’s the second best part of Korean BBQ? Answer: Corn cheese! Korean corn cheese technically falls into the food category called anju, dishes that are typically served alongside alcohol. In fact, in Korea they rarely drink without having some kind of snack with it.

What Are Anju?

Anju dishes can range from main courses to side dishes to snacks, and are mostly savory, spicy, or fried. It’s like getting a slice of pizza after a long night of drinking to soak up the alcohol. I wouldn’t know anything about that but this is what I hear people do. However, corn cheese is often served as a side dish at Korean BBQ restaurants as well. It’s so good I always end up finishing it before the meat even hits the table.

What Is Korean Corn Cheese Made Of?

There’s really nothing not to like about this dish unless you just don’t like yummy food. It’s made of corn, mayo, seasonings, and tons of mozzarella all baked in a cast iron skillet until bruléed and gooey.

In Korea, they usually use canned corn which came from American soldiers during the Korean War, but I prefer the bite of fresh corn so if you are lucky enough to have access to it, I highly suggest using it.

I also suggest using Kewpie, or Japanese mayo, which has a fuller, sweeter taste than American mayo. I’m a huge garlic person, so I put a healthy amount of freshly minced garlic in this recipe. If you prefer a more subtle garlic flavor, feel free to use less.

How To Adapt Korean Corn Cheese

This dish is so versatile and customizable. You can make it as spicy and cheesy as you like, you can add extras like kimchi or crab meat, you can use it as a dip, and best of all it comes together in about 30 minutes.

Tips for Making Korean Corn Cheese

• Use cast-iron—I recommend using a cast-iron skillet as it holds heat better and is the traditional way of serving it, but if you don’t have one any other 10-inch skillet with heat-proof handle will work.
• Use low moisture mozzarella—I like getting a big block and grating it myself to avoid extra preservatives but pre-shredded cheese will work as well. Avoid fresh mozzarella, as it contains too much moisture to work well as a gooey melting cheese.