Sung Si-kyung's Corn Butter Rice
A dish made by stir-frying minced garlic and sweet corn in butter, then cooking it in a pot with chicken stock rice water to bring out a nutty flavor and a popping texture.
Ingredients needed 2 servings
Recipe
Cooking tips
- When cooking pot rice, use a cast iron pot or a coated pot, and reduce the heat to the lowest possible to prevent the bottom from burning.
- Adding flavorful butter at the end can make it much nuttier.
Recommended for
- Those who want to make a special pot rice with a popping texture instead of plain white rice.
- Those who enjoy the nutty butter flavor and the sweetness of corn.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Kim Jin-soon's Corn Butter Grill
- Solo Cooking God Butter Corn Ramen
- Choi Kang-rok's Corn Butter Rice
- Sung Si-kyung's Beef and Corn Fried Rice
- Ttukdak Hyung's Soy Sauce Braised Beef Butter Rice
- Sung Si-kyung's Sausage Butter Rice
- This Man's Cook Corn and Egg Fried Rice
- Kim Dae-seok's Black Rice Corn Rice
- Kim Dae-seok Chef's Corn and Cabbage Pancake
- Solo Cooking God's Corn Fritters
