Why Korean Corn Cheese Should Be At Your Next Big Party
According to Maangchi, anju is a type of food often paired with alcohol, and Korean corn cheese fits under that category just right. Think fondue, but with corn in the mix, with a sprinkle of sugar for a touch of sweetness. Corn was not always popular in Korean culture, but when American soldiers handed out cans of them to civilians during the Korean War, the country developed a taste for it (via Serious Eats). This introduction led to many creative dishes, and corn cheese was one of them. In fact, for Koreans, it’s not technically authentic to make corn cheese using fresh corn, as it all started with the canned variety. Though perhaps they should, as adding sugar is all about trying to capture the flavor of sweet summer corn.
According to Spoon Fork Bacon, this dish is essential to a Korean BBQ experience. When sitting around the table with a hot grill in the center, it’s either prepared in front of you or brought out straight from the broiler, sizzling in a hot dish. And don’t let the server whisk it away too soon, as it pairs just as well with the grilled meats as it does with chips and crackers.
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