This Kimchi Corn Cheese or Kimcheese Corn is so hearty and perfect enjoyed as an appetiser, snack, side dish, or something to enjoy when you’re drinking alcohol—like Korean anju or Filipino pulutan.
THE INSPIRATION: KOREAN CORN CHEESE
This Kimchi Corn Cheese is inspired by Korean Corn Cheese, that’s often served in Korean BBQ places and is distinct for the creaminess from mayonnaise and of course the cheese for extra cheesiness! The sugar also enhances the sweetness of the corn.
This version of mine has chopped kimchi and gochujang for that added texture, tanginess, and spice. Overall this Kimchi Cheese Corn is packed with sweet, savoury, salty, tangy, and spicy notes!
HOW DO YOU ENJOY KOREAN CORN CHEESE?
It’s something you’ll usually find in Korean bars or BBQ places because it’s great drinking food. If you’re Filipino, think pulutan! Drinking aside, it’s also delicious as a side dish, appetiser, or as a snack.
PREPARE YOUR CORN
I used 1 can of corn for this recipe, that’s good for 2 people.
- Drain the liquid from the corn.
VEGAN KIMCHI
I used my homemade vegan kimchi. You can of course use kimchi of your choice!
You can find my homemade kimchi recipe here.
- Finely chop your kimchi.
PUTTING THIS DISH TOGETHER
- Heat a small cast iron pan or skillet over medium. Once hot, add the vegan butter. Saute the garlic for 1-2 minutes until aromatic. Add on the chopped kimchi, gochujang (if using), and sugar. Mix well until the sugar has dissolved.
- Add in the corn kernels and mayo. Mix well and sauté for 2-3 minutes.
- Afterwards, add in the the cheese. You can mix some of the cheese with the corn and then leave some on top.
- Cover your pan/skillet to allow the cheese to melt. Leave for 3-4 minutes or until completely melted.
ENJOY YOUR KIMCHI CORN CHEESE!
- Remove the cover and finish with sesame seeds and spring onions/green onions. Enjoy while hot!
MORE RECIPES YOU MIGHT ENJOY
- Kimchi Pancakes or Kimchi Jeon
- Pajeon (Korean Scallion Pancakes)
- Yachaejeon (Korean Vegetable Pancakes)
- Tofu ‘McNuggets’
- Yaki Udon
- Chinese-Style Bolognese
- Ginger and Scallion Noodles
Kimchi Corn Cheese (Korean-Inspired!)
Equipment
- Pan or skillet with a lid
Ingredients
- 15 oz. can sweet corn kernels (9 oz/260 g drained weight)
- 1/2 cup vegan kimchi , finely chopped (homemade kimchi recipe here)
- 1 tbsp vegan butter
- 2 tsp minced garlic
- 1-2 tsp gochujang , adjust according to desired spice
- 1 tbsp sugar
- 1 tbsp vegan mayonnaise
- 1 cup vegan cheese , I used daiya mozzarrella shreds
To Finish
- Sesame seeds
- Chopped spring onions or green onions
Instructions
- Drain the liquid from the corn. Finely chop your kimchi.
- Heat a small cast iron pan or skillet over medium. Once hot, add the vegan butter. Saute the garlic for 1-2 minutes until aromatic. Add on the chopped kimchi, gochujang (if using), and sugar. Mix well until the sugar has dissolved.
- Add in the corn kernels and mayo. Mix well and sauté for 2-3 minutes.
- Afterwards, add in the the cheese. You can mix some of the cheese with the corn and then leave some on top.
- Cover your pan/skillet to allow the cheese to melt. Leave for 3-4 minutes or until completely melted.
- Remove the cover and finish with sesame seeds and spring onions/green onions. Enjoy while hot!
WATCH Video
Notes
Cooking Tips
- Cooking the corn longer will allow any excess liquid to evaporate.
- I used a small electric cooker with a pan/small pot attachment so I was able to keep mine on low heat while enjoying it. This way it stays warm throughout. You can even use a small rice cooker if you have one!
NUTRITIONAL INFO
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