Lee Yeon-bok's Corn Paps

Name: Lee Yeon-bok's Corn Paps
Cook time: 15 min
Total time: 15 min
Yield: 3 servings
Cuisine: Korean
Ingredients: canned corn 1 can; flour (all-purpose or bread flour) 3 tablespoons; pecans or walnuts a handful; sugar 5 tablespoons; corn syrup 1 tablespoon; sesame oil or perilla oil a little; vegetable oil enough

A traditional Chinese dessert with a satisfying pop of corn texture, coated in the chef's secret sugar syrup that stays crisp and doesn't stick to your hands.

15 min Difficulty Easy Snacks & desserts

Main ingredients

canned corn flour pecans walnuts corn syrup

Ingredients needed

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canned corn flour pecans walnuts corn syrup

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3 servings

Recipe

Strain the canned corn through a sieve to remove all moisture completely, then coarsely chop it to preserve texture.
Mix the chopped corn with crushed pecans and 3 tablespoons of flour, kneading by hand until the mixture forms a sticky, cohesive ball.
Drop spoonfuls of the dough into preheated oil, frying until golden and crisp.
Brush sesame oil or perilla oil evenly on the bottom of the serving bowl to prevent sticking.
In a pan, combine 5 tablespoons of sugar and 1 tablespoon of corn syrup, stirring continuously until the mixture turns clear amber-colored and becomes a syrup.
Quickly toss the fried corn dumplings in the syrup until strands form, then transfer them to the oiled bowl and let cool slightly.

Chop the drained corn and mix with nuts and flour to make a dough.
Fry the dough in hot oil in bite-sized portions until crispy.
Coat the serving bowl with sesame oil to prevent sticking.
Simmer sugar and corn syrup to create a sweet syrup.
Toss the fried dumplings quickly in the syrup and cool before serving.

Cooking tips

Adding corn syrup to the sugar syrup prevents it from sticking to your hands and keeps the texture crisp for longer.
The syrup reaches very high temperatures during cooking—use thick cooking gloves for safety to avoid burns.

Recommended for

Those looking for a unique, sweet homemade snack for kids.
Anyone curious about the authentic method for making crispy, non-sticky corn paps.

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Lee Yeon-bok's Corn Paps

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