Mar 2

Mar 2 Corn Rice

Flavorful chewy, butter-scented rice with sweet pops of corn and a slight floral heat from fresh ground pepper.

Corn Rice

Serves 4 - 6

Corn rice is one of my go to dishes. It makes for a simple hearty meal (especially if mixed rice is used) when paired with a fried egg and kimchi. But I also make it with glutinous rice as a side dish or accompaniment to a whole meal like in my Spicy Pork Rice Bowl (here). This takes minutes to come together and is hands-off because it’s cooked in a rice cooker. What emerges is flavorful chewy, butter-scented rice with sweet pops of corn and a slight floral heat from fresh ground pepper.

In summer I like to use fresh corn to heighten the sweetness. Simply use and equilvant amount of corn weighted after cutting it from the cob ensuring that you scrape the cob with the back of your knife to get everything. Saute the corn in 2 T of butter over medium heat for five minutes before adding it to the rice Cook as directed eliminating the butter listed.

“Recipe Tips:

1. To cook on the stove, follow package directions for cooking the rice.

*2. The size of canned corn I can purchase in Korea is 340g, however a 15-oz can of sweet corn though a little more will work perfectly.”

Ingredients

640g (3 c) Korean mixed rice, rinsed

3 T soy sauce

2 T soju

1 mushroom bullion packet or 2 t mushroom powder

0.75 – 1 t ground black pepper

0.50 t kosher salt

650ml (3.25 c) water

*340g (15-oz can) sweet corn

14g (1 T) butter

Recipe Know-how

1. In the bowl of a rice cooker combine everything except the corn and butter.

Drain the liquid from the corn into the bowl, reserve the corn.
Stir to combine and dissolve the salt and bullion.
Sprinkle the corn on top of the rice and dot the butter on top.
Place in the rice cooker and start as per cooker instructions for the type of rice.

2. Fluff.