How To Make Korean Corn Cheese
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- Опубликовано: 7 сен 2024
- Jae Lee, chef of Nowon in NYC, is in the MUNCHIES Test Kitchen making Korean Corn Cheese. Jae fire-roasts the corn for an extra smoky flavor before broiling it with creamy mozzarella until golden and bubbly. He finishes off the dish by topping it with a spicy Korean Tajin and parmesan cheese. Check out the recipe here: www.vice.com/e...
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2:00 I've never thought to use a bunt cake pan to cut corn that's genius
be careful though. hitting your knife on the center of the bundt pan can really dull/chip your knives. i've seen lots of people just use a big bowl with a small, plastic takeout container upside down in the center.
It is.
At first I was confused as to what you said and then I was like "oh!" That actually is pretty dang genius. (I've never used a bunt cake pan at all so I was totally confused. But now it makes sense.)
It’s the little things. The little things that seem so obvious once you’ve seen it. 🤣
Him explaining his childhood memory of eating boiled corn is literally the same as mine ...I still do it...I love adding salt while boiling it...it's so tasty and savoury ❤️
the first dish he prepared is what basically a chaska/esquite is here in mexico, corn, mayo, lemon and cheese and thats it, im really happy to see a korean version of it!
listing the words "Jesucristo" and "Chingon" really made my day. Immediate follow
Rest in peace Chef Floyd Cardoz, didn't even know he passed away.... Just finished watching his episode of Ugly Delicious and he was such a passionate character
He passed from COVID early on. He was such an intelligent guy, too. He was like an encyclopedia for all different types of dishes. Rest in peace.
I miss going to his co-owner restaurant "The Bombay Canteen" in Mumbai 😔
never seen anything like this in Korea. this guy makes amazing corn cheese, beautiful mixture of cultures, food without borders. I dont think this is a korean thing, he makes it way more mouthwatering than typical korean corn cheese.. I love his recipe, his cooking technique especially charred corn!!
Korean Mexican American corn cheese
저는 자기 소개를 코리안 아메리칸 레스토랑 한다 그랬으니 현지 취향에 맞게 하나 싶었어요
He works in the southern part of NYC which is richly diverse so traditional Korean recipes are often tweaked a bit. In Northern NJ, and K-towns in the city and Flushing, the recipes are more usual to traditional Korean recipes (though likely not as good as from Korea itself)
yeah this is way too fancy lol, but that makes sense since his restaurant is in East Village
@@mexicotaco0913 It's literally just corn and cheese for us LOL
Korean elote??? I fucking need this yesterday.
This recipe is going to be insanely delicious. During Covid I learned about and have become obsessed with pickled red onions of any kind. (Thank you Thailand and Mexico!!) I just ordered the tarin as I can see the lime and other flavors in there are going to be a game changer in this recipe. Thanks for this!!
Yep. Can confirm that I grew up putting pickled onions on everything, from chiles rellenos (served cold, no batter, just stuffed with tuna and dressed with crema) to my mom's pollo en adobo. Damn. Now I'm hungry.
why does Korean and Mexican cuisine fuse so well?
It does huh. I miss Korean-Mexican fusion tacos in LA. :D
We both love spicy food!!
cause white people hate both Koreans and Mexicans but equally love their food
@@ajtam05 Kogi tacos!
@@itsthehandle lmaoooo
1:56 that's a really brilliant use of the bundt pan. I done larnt something today.
I also just boil corn and eat it without any toppings at all. I love corn!! Definitely one of my favorite snacks!!!
Shout out to corn cheese ice cream for making zero sense and staying in my freezer through my entire childhood 💪
LOL like the same container, or were u guys always stocked?
@@MyEvilLaugh either always stocked or the container used as Tupperware 😂
I also love it when I poop out pieces of corn, it gives me nostalgia of when I first ate corn.
better than ours
오
Yeah, this guy’s style of corn cheese is probably the best I’ve seen and I want some.
Ah nee? Yo gi eh?
어…?
형 여기서 뭐해....?
i can already tell that this would be the perfect food to have while drunk
This is not traditional Korean-American Corn Cheese. This is a California hybrid of Mexican Cup Elotes with K-Corn Cheese. Looks good, though! I use jalapeños instead of bell pepper and add green onion as garnish.
Instead of the parmesan, should have used that cotija like the elote street corn since he's using tajin
This Mexican puts freshly shredded parm on her elotes. I prefer the nuttiness to the salty gamy-ness of the cotija. Don't judge me.
@@DianaAmericaRivero Beautiful thing about food is you can make it however you like it.
@@DianaAmericaRivero pecorino is better than parmesan tho. Also Cotija has to be a certain brand or comes from a certain place cause some brands taste like plastic while the very good ones have that nutty
We just use
Corn (can) + sugar + mayonaiz + mozzarella + if you want, just some vages(chopped carrot, green bean, onion )
This video and the Korean chopped cheese video are making his restaurant a must-try when I hit NYC.
I always love how most chefs are never impressed with their skills or their own recipe. They always seem to just be impressed and appreciative of the food and the ingredients.
This is a wonderful recipe! Thanks so much for sharing. I enjoyed hearing your description and watching you prepare!
I love corn. Used to be my go to broke meal lol
Cheese corn was a common ice cream flavor where I'm from when I was a kid. Idk why an actual cheese and corn was never mixed together into an actual dish here haha.
keeping part of the stalk on the end also helps keep from burning your fingers to the bone. good idea there
This guy is so nice! Great chef and great personality.
This guy is wholesome af
Someone sees a guy share a recipe on RUclips for 10 min and calls him wholesome. That is disturbing.
As a child, we ate field corn, Mother would add honey to the water to sweeten the corn. A good butter carrier.
I love how it cant help but add "chingon" there at the end. Dudes as mexican as he is korean.
You know he hung around the Mexicans haha
Dude is probably family with the real chefs of the kitchen lol
Would go well with some Carne esada and tortillas
Asada
Would go well with an old tire this doesn't need no back up.
I agree!! But even by itself it looks DELICIOUS!!
No. Don’t cheapen good things.
Guess I'm going to Nowon soon! Glad this dude is so local! At least for us in Bergen County haha
Wow! I've seen corn cheese before, but this is definitely above and beyond! The cold salad version looked fantastic...until you made the hot cheesy version, which definitely got my full attention. Thank you!
Looks absolutely amazing! Just have to try that. Thank you for sharing!
I have been living under a rock! Definitely, going to chef this up.
munchies is the best thing vice has ever done
Can’t wait to try. But instead of parm at the end, I may try some cotija to really fuse the mex 🤤
This looks SO GOOD
*No one can bring this level of unique content*
I could eat those dishes for my whole meal and not feel like I was missing anything.
All the Mexicans watching this video are drooling on their screens right now🤤🤤🤤
This is fancy style. Korean people use canned corn.(or canned sweet corn)
Awww Chef Cardoz ☹️ I first saw him on an episode of Binging with Babish and instantly liked him
Bro this looks like heaven in a skillet... i need this in my life! What is the red spice you threw ontop and where can i get some?
You could sell the cold version in L.A. as "Korean-style esquites." Esquites is a corn street food dish popular in Mexico where you basically take all the fixings of an elote but you eat it in a cup instead of eating it on the cob.
Yeah this is a copy of Mexican street corn
It's just so funny to me that 6:30 mins into a video called how to make korean corn cheese, the chef goes "it's really just corn and cheese in a skillet, that's it"
One of the best recipes Ever !
I have to make this. This looks awesome, Jae.
So fire. First time i had corn cheese was in a K BBQ spot... So simple and yet it blew my mind
corn stock is very nice
made it. Very delicious. Thanks chef.
This looks so good, I'd love to try it someday
For a lactose intolerant people, Koreans sure love their cheese
Its worth it. Im lactose intolerant and stay eating cheese and ice cream.
Use lactase pills and you can eat as much milk products as you want;)
If you put a bucket under to catch the cob, you can push that corn cob right through that cake pan and not cut at all.
Too much effort it's much easier to cut
Thank u so much. I just love pickles. Can't wait to try
Ayyy, Chef Lee! Looking healthier with the slim look. Super inspiring, dood!
Ooh I need some of this fancy ass cohncheezu
A Bundt pan…never woulda thought. U jus revolutionized the way I’ll cut my corn😭🤝
Woah WOAH WOAH... did he say "The Korean Tajín?!" Tajín is Tajín.. Seems Koreans know the plus side of roasted corn/mayo/cheese/Tajín!!! Can't beat it!
Grilled corn oh man it’s just fucking awesomeness super sweet idk how that happens
So this dish is almost identical to a Russian corn salad, except hard boiled eggs are added in and green peas.. Amazing dish!
This on top of cornbread oh my gawd!
What a genius use of a bundt pan!
This made me hungry and I JUST ate.
Rocking the ALD 550’s 🔥
Lmao, glad I’m not the only sneaker head here who spotted that
맛있겠당 looks so good
Amazing!!! Thank you
Korean cheese corn, you mean Mexican cheese corn (elote) with a Korean twist?
That looks incredible
Baby this are mexican esquites, available everywhere in mexico city.
My dude as a fellow chef you give me a dish to cook right now as high is I’m now bruh provecho
Its a copy of Mexican street corn, nothing korean about this dish
I like this guy
Boy say no more! I know what I'm going to be eating for breakfast, lunch and dinner until end times.
7:39 is that a paella pan?
Kinda of upset I didn't buy corn today at the store 😕 this looks so damn good!
Ah yes, Korean Esquites
This looks BOMB!!
Did he say Jesus Christo? 🤣
OMK! Looks so good 🤗🤗
This isn't a Korean dish, but still looks good.
He damn near made elote. Could you imagine galbi with elote? I'm making this combo next week.
Don’t breeze on past the genius of using a Bundt cake pan as an all in one, secure corn shucker catchment system
this guy is awesome
핫도그 is best!!
Wow yummy
Me:See the thumb nail
Me: I'm making this
Edit:
Damn I want that pan that he used for the cheesy corn. 😭
Lol its just a paella pan 🤣
Man that looks good with that gooey cheese.
Finally a video in English
Where'd you get that T-shirt bro?
That looks good.
Wuau woa guay ! 🤯
I want to try using a bundt pan for cutting corn
Yummy 😋
훨씬 맛있어보인다
Love this dude! great recipe!
Inspiration
Wow
🔥Two unlikely ingredients that become besties 💪
Korean corn cheese 8:54 👀 so delicious
I need to use more star anise in my food.
Korean Mexican fusion
Corn and cheese is what half my body is made of