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Overview

Korean Corn Cheese

Konchijeu, 콘치즈, Cheese Corn

This Korean corn cheese recipe sautés sweet corn with butter, onion and red pepper, folds in mayonnaise and a little sugar, then blankets it with mozzarella and broils it until bubbling and browned. It comes to the table sizzling, with the cheese pulling in long strings. One serving is about 247 g.

Corn cheese (konchijeu) is a South Korean dish of sweet corn and mozzarella, usually sautéed with butter and mayonnaise, then broiled until the cheese browns. It became a fixture of Korean barbecue restaurants and bars during South Korea's cheese boom of the early 2000s, served sizzling on a hot plate as an anju, a snack eaten with drinks, and as a side for grilled meat.

Pairs well with: Grilled meats, kimchi and cold beer or soju.

Provenance

South Korea flag South Korea

Korean Barbecue Side Classic

East & South Asia

Time Dedication

25m

10m prep • 15m cook

Batch Yield

4 Servings

386 kcal per serving

1 serving ≈ 247 g

Technical Skill

Easy

Easy (One Pan)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Korean barbecue nights, bar snacks, game nights, potlucks Cost: Low — about $2–3 per serving at home
Tags: Cheese Sweet Savory Vegetarian Baked
Korean corn cheese with browned melted cheese in a black oval dish, served with edamame

Korean Barbecue Side Classic

Photo: lazy fri13th, CC BY 2.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2–3 per serving at home (USD)

Sweet corn and mozzarella broiled until golden and bubbling.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 25m
P

Prep Stage: Corn, Cheese & Pan

10 Mins • Dicing & Measuring

Drain the corn and pat it dry, dice the onion and red pepper to about the size of a corn kernel, shred the mozzarella and slice the scallions. Use an ovenproof skillet or a small baking dish that can go under the broiler.

Maestro Tip: Dry corn browns instead of steaming: if the kernels are wet, the cheese slides off instead of clinging.

  1. 1

    Sauté the corn and vegetables

    5 Mins Medium heat, ~175°C (350°F)

    Melt the butter in an ovenproof skillet over medium heat. Add the corn, onion and red pepper and sauté for about 5 minutes, stirring, until the corn is hot and lightly golden at the edges and the onion has softened.

    Let the corn sit undisturbed for a minute at a time so it picks up a little colour.

    Done when: Corn hot and lightly golden, onion soft and translucent.

  2. 2

    Stir in the mayonnaise and sugar

    2 Mins Medium heat, ~175°C (350°F)

    Take the pan off the heat, add the mayonnaise, sugar, salt and pepper, and stir until every kernel is coated. Spread the mixture out evenly in the pan.

    Off the heat the mayonnaise coats without splitting; on the heat it can turn oily.

    Done when: Corn evenly coated and glossy, spread flat.

  3. 3

    Blanket with mozzarella

    2 Mins No heat — assembly, ~20°C (68°F)

    Scatter the shredded mozzarella evenly over the corn in one thick layer, right to the edges of the pan so the cheese melts into a single blanket.

    Cover right to the edges: bare corn dries out under the broiler.

    Done when: Cheese in one even layer, no bare corn showing.

  4. 4

    Broil until browned

    5 Mins Broiler on high, ~220°C (425°F)

    Place the pan under a hot broiler for about 5 minutes, until the mozzarella is fully melted, bubbling and browned in spots. Watch it closely in the last minute: it goes from golden to burnt fast.

    If your broiler runs hot, move the pan one rack lower rather than shortening the time.

    Done when: Cheese melted, bubbling and golden-brown in spots.

  5. 5

    Rest and serve

    1 Min Serving, ~70°C (160°F)

    Rest the pan for 1 minute so the cheese sets just enough to pull in strings, then scatter the scallions over the top and serve at once, straight from the pan.

    Serve it hot: corn cheese firms up as it cools and loses its pull.

    Done when: Cheese pulling in strings, scallions scattered on top.

Finishing Touches & Plating

Serve the Korean corn cheese sizzling hot from the pan, the mozzarella browned and pulling in strings, with scallions scattered over the top.

Nutritional Physiology & Benefits

Nutrition

Energy

386

kcal / serving

Protein

14g

Complete AA

Carbs

26g

Complex

Fats

25g

Healthy

Per serving (4 servings · 1 serving ≈ 247 g)
Energy386 kcal
Protein14 g
Carbohydrates26 g
Fat25 g
Fibre3.3 g
Sugar8.0 g
Sodium894 mg
Per 100g
Energy156 kcal
Protein5.8 g
Carbohydrates10.7 g
Fat10 g
Fibre1.3 g
Sugar3.2 g
Sodium362 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Sweet corn supplies vitamin C and folate; mozzarella adds calcium and phosphorus; scallions add vitamin K.

Calcium from Mozzarella

One serving carries about 200 mg of calcium from the mozzarella, roughly a fifth of an adult's daily need.

Corn, a Whole Grain

Sweet corn is a whole grain, and one serving brings about 3.3 g of fibre along with folate and vitamin C.

Quick Comfort Food

Ready in 25 minutes from pantry staples, it is a hot, shareable side with no long cooking.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Korean Barbecue Meats

Corn cheese was made for the barbecue table: its sweetness and melted cheese calm the smoke and char of grilled pork belly and bulgogi.

Vegetables

Kimchi

Sour, spicy kimchi cuts straight through the richness of the cheese, so the two balance each other on the same plate.

Drinks

Cold Beer or Soju

As an anju, a bar snack, corn cheese is traditionally eaten with cold beer or soju, which refresh the palate between rich bites.

Full Menus

K-BBQ Spread

Serve it in the middle of a barbecue spread with rice, kimchi and grilled meat, and let everyone scoop from the same sizzling pan.

Complete menu

Grilled pork belly or bulgogi, kimchi, steamed rice and cold beer.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Using Fresh Mozzarella in Water

Fresh mozzarella releases a lot of water as it melts and turns the pan soupy. Use low-moisture block mozzarella, which melts into a stretchy blanket instead. This is general cooking information, not medical advice.

Walking Away from the Broiler

Mozzarella goes from golden to burnt in under a minute under a hot broiler. Stay at the oven and watch it the whole time. This is general cooking information, not medical advice.

Leaving It Out for Hours

Melted cheese and mayonnaise spoil quickly at room temperature. Refrigerate leftovers within 2 hours. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsRich and cheesy at about 386 kcal per serving — best shared as a side, not eaten as a whole meal.
  • ChildrenKids love the sweet corn and cheese pull; serve it slightly cooled so the cheese does not burn little mouths.
  • ElderlySoft and easy to chew; the sodium is high, so keep the portion modest.
  • Pregnant womenFine as written; the cheese is cooked through and the corn is fully heated. Ask your clinician about portions.
  • Breastfeeding womenEnergy-dense and satisfying; one serving is plenty alongside a main dish.
  • AthletesAbout 14.3 g protein per serving with quick carbohydrates from the corn — a useful post-training side.
  • Weight gainEnergy-dense with cheese and mayonnaise, so it suits weight gain.
  • Weight lossAbout 386 kcal per serving; use half the cheese and light mayonnaise, and load the plate with kimchi and salad.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesAbout 26.4 g carbohydrate per serving from the corn and sugar; keep to one serving and skip extra sweet corn. Ask your clinician about portions.
  • High blood pressureOne serving carries about 894 mg sodium from the cheese, mayonnaise and canned corn, so keep the portion small. Ask your clinician about portions.
  • Kidney diseaseHigh in sodium and phosphorus from the cheese, which matter for some kidney diets, so keep portions modest. Ask your clinician about portions.
  • GoutLow in purines as written; the main concern is the rich, salty profile, so keep to one serving. Ask your clinician about portions.
  • Stomach issuesRich cheese and mayonnaise can feel heavy on a sensitive stomach; eat a small portion slowly. Ask your clinician about portions.
  • Cardiovascular diseaseHigh in saturated fat at about 24.6 g total fat per serving; keep it an occasional side rather than a daily one. Ask your clinician about portions.
  • Fatty liverEnergy-dense at about 386 kcal per serving; keep the portion as stated and skip extra butter. Ask your clinician about portions.
  • Food allergiesContains milk (mozzarella, butter) and egg (mayonnaise). People with milk or egg allergy should not eat it. Ask your clinician about safe alternatives.
  • Special therapeutic dietsFits a vegetarian diet as written; not suitable for milk or egg allergy, and any therapeutic diet should be discussed with a clinician.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly and store in a covered container in the fridge.
In the fridge
Keeps 2 days in the fridge at 4°C (40°F) or below.
In the freezer
Not recommended — the cheese turns rubbery and the corn goes watery.
How to reheat
Reheat in a hot oven at 180°C (350°F) until bubbling, to 74°C (165°F); the microwave makes the cheese tough.
Freezing recommended
No — best eaten fresh from the broiler.
Signs it has spoiled
Sour smell, slimy corn, or mould on the cheese.

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