Korean cuisine: Corn Cheese Recipe (A Sweet and Savory Delight)

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  Korean Corn Cheese Recipe: A Sweet and Savory Delight Korean Corn Cheese, or "Konschijeu" (콘치즈) as it's known in Korea, is a beloved dish that perfectly balances sweet and savory flavors. This cheesy, gooey delight is a popular appetizer in Korean BBQ restaurants and bars, and it's incredibly easy to make at home. This recipe will guide you through creating the perfect Korean Corn Cheese. Keywords: Korean corn cheese recipe, konschijeu, corn cheese, easy appetizer, Korean cuisine, cheese recipe, sweet corn recipe, party appetizer, Korean food, cheesy corn. Introduction: Korean Corn Cheese is a testament to the harmonious blend of flavors in Korean cuisine. It's a simple yet satisfying dish that combines the sweetness of corn with the richness of cheese and the tanginess of mayonnaise. Whether you're hosting a party or simply craving a comforting snack, this recipe is sure to impress. Ingredients: 1 can (15 oz) sweet corn, drained 1 cup mozzarella cheese, ...

Korean cuisine: Chicken Hot Pot (Dakhanmari) Recipe



Korean Chicken Hot Pot (Dakhanmari) with Cut-up Chicken

This recipe uses cut-up chicken pieces, which can shorten cooking time and make it easier to serve.

Ingredients (Serves 4)

  • 2 lbs cut-up chicken pieces (bone-in, skin-on preferred)
  • 2 potatoes, cut into large chunks
  • 1 onion, cut into large chunks
  • 2 green onions, sliced diagonally
  • 1 cup tteokbokki (Korean rice cakes)
  • 1 cup shiitake mushrooms, sliced
  • 5 cloves garlic, minced
  • 1 inch ginger, thinly sliced
  • 8 cups water (or chicken broth)
  • Salt and pepper to taste

Dipping Sauce Ingredients

  • 3 tablespoons Korean chili powder (gochugaru)
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon minced garlic
  • 1/2 tablespoon Korean mustard (or Dijon mustard) (optional)

Instructions

  1. Prepare the Chicken:
    • Rinse the chicken pieces.
    • Place the chicken in a large pot with water (or chicken broth), minced garlic, and sliced ginger.
    • Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the chicken is cooked through.
    • Remove any foam that rises to the surface.
  2. Cook the Vegetables:
    • Add the potatoes, onion, and tteokbokki to the pot.
    • Cook until the potatoes are tender.
    • Add the shiitake mushrooms and green onions.
    • Bring to a simmer and cook for a few more minutes.
    • Season with salt and pepper to taste.
  3. Make the Dipping Sauce:
    • In a small bowl, combine all the dipping sauce ingredients.
    • Mix well.
  4. Serve:
    • Ladle the chicken hot pot into bowls.
    • Serve with the dipping sauce.
    • Optionally add Kalguksu noodles to the remaining broth, after most of the chicken and vegetables have been eaten.

Tips

  • Using chicken broth instead of water will add more flavor to the dish.
  • You can adjust the amount of Korean chili powder in the dipping sauce to your taste.
  • Serve with kimchi and other Korean side dishes.

Key Changes:

  • Instead of a whole chicken, the recipe specifies "cut-up chicken pieces."
  • The chicken cooking time is reduced to 20-25 minutes.
  • Added that Kalguksu noodles can be added to the remaining broth.

I hope this helps!