Main ingredients 🥩
canned cornbuchimgaru (Korean pancake mix)watercooking oilmozzarella cheese
Seungwoo Dad's Cheese Corn Jeon
A super simple savory pancake made by coating drained sweet corn in buchimgaru, pan-frying until golden, and melting plenty of mozzarella cheese on top for a sweet and savory treat.
🙋 Recommended for
- ⭐ Those looking for a super simple snack that comes together in 10 minutes and pairs perfectly with a late-night beer.
- ⭐ Those who love the combination of sweet corn and savory cheese in an easy dish.
Ingredients needed 🛒2 servings
- canned corn 1 can
- buchimgaru (Korean pancake mix) as needed
- water a little
- cooking oil as needed
- mozzarella cheese 1 handful
Recipe 🍳
- Drain the canned corn completely in a strainer.
- Mix the drained corn with buchimgaru and a little water to form a thick, sticky batter.
- Heat a generous amount of oil in a pan, then spread the corn batter evenly in the pan.
- When the bottom is golden brown, flip the jeon carefully by shaking the pan or using a spatula.
- Evenly sprinkle mozzarella cheese over the cooked side.
- Cover the pan with a lid and reduce the heat to low to melt the cheese gently.
- Once the cheese is fully melted, transfer to a plate and serve warm.
- Drain corn, mix with buchimgaru and a little water to form a thick batter.
- Pan-fry the batter in oil until golden on both sides.
- Top with cheese, cover, and melt over low heat to finish.
Cooking tips 💡
- Ensure the corn is well drained to prevent oil splatter and a soggy batter.
- If flipping a large pancake is difficult, make smaller spoonful-sized pancakes for easier handling.
- After adding cheese, always reduce the heat to low to prevent the bottom from burning and to melt the cheese thoroughly.
- For a perfect sweet and savory combination, drizzle with condensed milk, sugar, or honey to taste after cooking.