Korean Corn Cheese Bake with Rice
Korean corn cheese bake with sweetcorn, mayo, and mozzarella roasted until golden and bubbly, served alongside short-grain rice and toasted seaweed strips for the diner to fold together.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 170g short-grain rice until water runs clear. Drain 400g tinned sweetcorn. Slice 2 spring onions thinly. Cut 2 sheets roasted seaweed into thin strips. Melt 30g butter. Mix sweetcorn, 60g Kewpie mayo, melted butter, 20g brown sugar, 1 tsp salt, 0.5 tsp black pepper, and half the mozzarella (150g) until combined.
Boil
Combine rinsed rice with 240ml water in a medium saucepan. Bring to a boil over high heat, cover, reduce to lowest heat, cook 12 minutes until water is absorbed. Remove from heat, keep covered.
Roast
While rice cooks, heat oven to 220C. Spread corn mixture evenly in a 10-inch oven-safe skillet. Scatter remaining mozzarella (150g) evenly over the surface. Roast 15 minutes until cheese turns deep golden and bubbles around the edges.
Rest
Remove corn cheese bake from oven. Let rest 2 minutes until bubbling subsides slightly.
Plate
Fluff rice with a fork. Divide rice between two wide bowls, set corn cheese bake alongside each portion. Scatter spring onion, sesame seeds, and seaweed strips over the rice. Serve immediately.
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