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Korean Corn Cheese

A beloved Korean side dish often spotted bubbling in cast iron pans at restaurants, this gooey, slightly sweet and savory concoction of canned corn and melted cheese is simple to prepare and irresistibly delicious. Infused with subtle briny undertones from preserved corn and enlivened by crisp vegetables and chewy rice cake slices, it's ideal as a quick breakfast idea or a tasty companion to a cold drink. Two preparation methods—stovetop and broiler—yield equally delightful results, with the broiler option offering a golden, slightly charred cheese topping.
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Ingredients
  

  • 2 ounces white rice cake chopped into bite-sized segments
  • 5 to 6 ounces mozzarella cheese finely sliced
  • ¼ cup mayonnaise
  • ¾ cup assorted diced onion red bell pepper (or carrot), and green bell pepper
  • 1 can unsalted corn 15¼ ounces or 432 grams, drained and squeezed dry
  • 1 tablespoon granulated sugar
  • 1 tablespoon unsalted butter
  • A pinch of kosher salt

Instructions
 

  • Combine the diced vegetables and a pinch of kosher salt in a mixing bowl, stirring thoroughly. Allow this mixture to rest for five minutes before wrapping it in a clean cotton cloth and pressing out any excess liquid.
  • Place a heavy, oven-safe skillet over medium heat and melt the butter. Add the corn and cook for 2 to 3 minutes, stirring occasionally, until the corn is fully coated and slightly sautéed. Mix in the prepared vegetables and cook briefly for an additional 30 seconds. Remove the pan from the heat and allow the mixture to cool slightly.
  • Incorporate the mayonnaise and sugar into the cooled corn-vegetable blend, stirring until fully combined.
  • Preheat a cast iron pan on the stove and spread the corn mixture evenly across the bottom. Layer the mozzarella slices on top, followed by an even scattering of rice cake pieces.
  • Cover the pan and cook over medium-high heat for 3 to 4 minutes, until the contents are audibly sizzling. Reduce to low heat and continue to cook briefly until the cheese begins to melt.
  • Meanwhile, activate the oven broiler and place the pan on the third rack. Broil until the cheese develops a slight char and the rice cakes are thoroughly heated. Remove promptly and serve hot.