Recipe for an incredibly delicious cheesy corn casserole
With Klein Korea by Billy Law, you have an amazing cookbook in your hands that lets you make iconic dishes such as kimchi, bibimbap and bulgogi yourself, step by step. Korean cuisine is known for its great variety, quality and the large number of side dishes that accompany the meal. So get to work and bring Korean cuisine to your dining table with this cheesy corn casserole (konchijeu).
Billy: “I always order this dish when I go to a Korean BBQ restaurant. Although konchijeu is often served as a side dish, it is most popular as a snack with drinks, known as anju. Corn kernels covered in stringy cheese, washed down with cold beer. How could you not like this? Make this dish for your next Korean dinner party!”
How to make the cheesy corn casserole
- Preheat the oven grill to medium-high.
- Melt the butter in a small cast-iron or ovenproof frying pan over medium heat. Add the corn kernels and fry for 3 minutes. Add the spring onion, stir briefly and remove the pan from the heat.
- Add the mayonnaise and sugar, season with salt and pepper and mix well. Divide the mozzarella over the corn.
- Place the frying pan on the top rack in the oven and grill the cheesy corn casserole for 5 to 8 minutes, or until the cheese has melted and is golden brown in places.
- Remove the frying pan from the oven and, if desired, sprinkle the top with a little cayenne pepper. Let the konchijeu stand for 5 minutes and serve warm with a cold beer or a glass of soju.
Title: Klein Korea
Author: Billy Law
Price: €22,50
Publisher: Good Cook
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