Category: snacks

Korean Stir Fried Potatoes

Korean Stir Fried Potatoes

In my recent travels through Seoul, I rekindled my love with all the little side dishes, known as banchan, that accompany a meal. These sides often end up stealing the show from the main dish. Kimchi, spicy beansprouts, steamed eggplant, cucumber salad…the variety is dizzying. read more

Warabi Mochi

Warabi Mochi

Warabi Mochi is a traditional dessert enjoyed in Japan, especially during the summer months. Usually served chilled, it has a fun jelly-like texture. Chewy and “bouncy” textures are really popular in many Asian countries, celebrated for their unique and satisfying mouthfeel. From Taiwan’s boba drinks read more

Corn Cheese

Corn Cheese

You don’t see a lot of cheese in most Asian cuisines. But boy does that change in South Korea! Dating back to the war when American army bases would hand out some of their rations like Spam, canned corn, corn meal, and sliced cheese, Koreans started finding all kinds of innovative uses for them. This Corn Cheese is one of the most beloved fusion creations, coming out of their very vibrant street food scene. Combining the sweetness of corn with the richness of cheese (wait until you see the cheese pull!) this dish is a perfect side to warm weather foods like grilled chicken or fish. If ever there were a kid friendly veggie dish, this is it!

Conversely, it also makes a divine snack served as a dip with chips; Corn Cheese belongs to a uniquely Korean class of snacks known as anju which are foods that are served when drinking alcohol. Make some of my Watermelon Soju and you will have an instant party! You are going to love the ooey, gooey, cheesy, bubbly, sweet and salty corn-filled goodness of it all, so let’s get into it.

ingredients corn cheese

When I visited Seoul this past winter, Corn Cheese was everywhere, often as an accompaniment to Korean Bbq. This is such a simple recipe, and relies on basic, inexpensive pantry staples. You could probably make it now without having to make a grocery run. And while you could make corn cheese with fresh or frozen corn, an authentic Korean Corn Cheese relies on canned corn, which is available year round. Both the consistency and texture of canned corn insures this comes out perfectly every time, with sweet and tender kernels. Make sure you drain it well before using.

This recipe is the most familiar version of Corn Cheese but you can put your own spin on it. Try adding a sprinkle of gochugaru (Korean chili flakes) for some heat, some diced sautéed red bell peppers for color, or maybe some finely diced green beans/ snap peas if you want to sneak some other veggies in (too much of a mom suggestion?).

draining corn

As always, I recommend having your ingredients prepped before beginning because it all comes together so quickly and you don’t want to forget anything once you start cooking.

butter onions for corn cheese

add corn


Since the corn is already cooked, just stir it into the onion mixture and then move the pan off the heat. If you heat up the corn too much, you’ll need to cool it off a bit before adding the mayonnaise, which will split if added to piping hot corn. Plus, the corn will continue heating in the oven under the broiler. I used low fat mayonnaise because that’s all I have in the house but feel free to use regular or even vegan mayo.

Corn cheese typically straddles the savory/sweet line but I’ve tasted some versions that are just too sweet for me. I scaled back the sugar in the recipe to my taste. It’s just a touch sweet but not cloying. If you prefer a sweeter dish, add more sugar to your liking.

Now it’s time to add the cheese and put it under the broiler for that magic melty browned goodness. If your skillet isn’t oven-safe, transfer the corn and then add the cheese. Mozzarella is king in Korea for all things cheesey, probably because it’s so mild and also because of the melt factor. But you can use other cheeses too. Anything that is mild and melts well will be fine.

mozzarella corn cheese

Remember to keep a close eye when it’s under the broiler so it doesn’t go from perfectly melty and bronzed to burnt. Garnish with the green onions and the Corn Cheese is ready to serve.

Look at that cheese pull! This is perfect served alongside Mom’s Chicken or Teriyaki Meatballs for kid pleasing meals, or with a Kimchi Pancake and your favorite adult beverages for a grownup’s pleasing meal. Let me know how you serve it by dropping a comment below, and don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you!

recipe pic corn cheese




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recipe pic corn cheese

Corn Cheese

  • Author: Funky Asian Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: serves 3-4 1x


  • 1 can corn, drained well
  • ¼ large onion, chopped fine
  • 1 large clove garlic, minced
  • 1 Tablespoon unsalted butter
  • ¼ cup mayonnaise
  • 1 teaspoon sugar
  • A couple dashes salt and ground black pepper
  • 4 ounces (1 cup) shredded mozzarella cheese 

For garnish:

1 scallion, trimmed and minced


  1. Heat a small skillet over medium heat for several minutes. Add the butter, onions, and a dash of salt.
  2. Saute for 5-6 minutes until the onion softens and turns translucent. Add the garlic and stir for 10 seconds. Then add the corn and stir to combine. Take the pan off the heat and set aside.
  3. Turn on the broiler and move the oven shelf to the upper middle shelf (if your oven only has 3 shelves, put the rack at the top).
  4. Add the mayonnaise and sugar to the corn and stir to combine. Season with salt and pepper to taste.
  5. If your skillet is not oven safe, transfer the corn to an oven safe dish or skillet. Sprinkle the mozzarella cheese evenly over the top of the corn.
  6. Place the skillet in the oven and broil for several minutes until the cheese is melted and slightly browned. Sprinkle with the green onions.
  7. Serve Corn Cheese immediately.


*If you’re vegan, substitute the mayo, cheese, and butter for vegan products.

*Any leftovers store well in the fridge for several days. Heat in the microwave for a couple minutes before serving.

Keywords: kon-chijeu, corn cheese, Korean, snacks, veggie sides, street food



You may have seen some of the viral Tiktoks about Trader Joe’s latest Korean offering, their seaweed rice roll. Gimbap (“gim” being seaweed, and “bap” being rice) have long been a beloved snack in Korea. And they’ve really taken the states by storm lately too. read more

Korean Potato Pancake

Korean Potato Pancake

Everyone knows that I’m a noodle/rice over potatoes girl any day of the week, but I do make an exception for a crisp and crunchy potato pancake situation. This Korean Potato Pancake is latkes’ cool older cousin; all the savory and crispy potato flavor you read more

Tamagoyaki Frittata

Tamagoyaki Frittata

Tamagoyaki is a favorite Japanese lunch box item, often found in purchased bento boxes or made by a home cook for school lunches. Dashi flavored thin, delicate layers of cooked egg are rolled together to make a large fluffy omelet. It’s deeply savory from the dashi and all kinds of yummy things can be added just like in the omelets you may be more familiar with. Because it can be served warm, cold, or room temperature, tamagoyaki is a versatile side dish that can be served at any meal or just enjoyed as a quick snack.

And while I love its umami rich goodness, it can be a little labor intensive for my regular meal rotation. Although the prepping of ingredients is quick and simple, the cooking technique is not. A square pan, which I’m sure you all have, is heated and oiled, and then a small amount of the egg mixture is poured into the pan. The thin egg crepe is rolled and then the process is repeated over and over again until you’ve created a thick egg omelette about the size of a brick. It’s delicious and impressive, but it’s completely hands on and requires a lot of delicate work. And thus my Tamagoyaki Frittata was born. All the flavor I love with a straightforward process that lets me enjoy it far more often. Brunch, supper, leftovers for lunch…this does it all, so let’s get into it.

ingredients tamagoyaki frittata

Making Tamagoyaki Frittata

If you’ve made any type of frittata before, the process will be very familiar. What may be new is the addition of super savory ingredients like dashi stock, mirin, and soy sauce that give it a decidedly Japanese twist. You can make my homemade dashi and use it for this, or you can use dashi powder. I like to add crabsticks and scallions too.

Have you ever had a frittata and it’s a thin and rubbery dissapointment? The trick is to use the correct number of eggs for the pan and not to overcook it. I also use a moderately hot oven, which protects the eggs a bit; eggs cook better at lower temperatures. So a good rule of thumb is to use the same number of eggs as the size of the pan. Today, I’m using an 8 inch skillet so I will be using 8 eggs. Once you pour the mixture into the pan, you might be a little scared that it will overflow, but fear not. This is the correct amount, and you will get a nice fluffy, thick Tamagoyaki Frittata that’s insta-worthy.

eggs in bowl

dashi soy frittata

Another tip, take care not to overbeat the eggs; too much air whipped into the eggs will result in a dry and spongy texture instead of the fluffy delight we’re going for.

cut crabsticks

shred crabsticks

Bake in the center of the oven until it’s puffed up and the center is set, 15-20 minutes.

Use a spatula to loosen the edges and turn it out onto a cutting board or serving plate.

The beauty of this Tamagoyaki Frittata is that it’s insanely delicious right out of the oven, or at room temperature, or cold right out of the fridge! It’s perfect for a family dinner or hosting a brunch. Serve it alongside Korean Cucumber Salad for an easy meal everyone will love.

Love eggs as much as I do? Check out my Egg Soufflé, Soy Eggs, and this awesome Soboro Beef Bowl!


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Tamagoyaki Frittata

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: serves 4
  • Category: snacks
  • Cuisine: japanese


  • 8 large eggs
  • 8 Tablespoons (½ cup) dashi (I used katsuobushi and kombu combo but you can use another kind)
  • 6 crabsticks
  • 2 scallions, trimmed and minced
  • ½ teaspoon sea salt 
  • 2 teaspoons soy sauce
  • 1 Tablespoon mirin
  • 1 Tablespoon sugar
  • 2 Tablespoons neutral oil


  1. Preheat the oven to 375 and move the shelf to the middle rack of the oven.
  2. Crack the eggs into a large bowl. Add the dashi, salt, soy sauce, mirin, and sugar to the bowl and stir well to combine. (If you are using a whip, try not to incorporate too much air into your eggs. You want to mix it, not beat it.)
  3. Cut the crab sticks in half and then pull them apart into shreds with your hands. Set it aside.
  4. Heat an 8” non stick or seasoned cast iron skillet over medium high heat for several minutes. Add the neutral oil and swirl it around the pan to coat the surface.
  5. Sprinkle the crab and scallion evenly over the skillet and then pour the eggs into the skillet. 
  6. Put the skillet into the oven and bake for 15-20 minutes until the center is just set (it’s fine if it’s still slightly jiggly but you do not want it to be liquidy) and the egg has puffed up kind of like a souffle.
  7. Run a thin spatula around the edges of the frittata to free any sticky bits and then turn it out onto a cutting board. 
  8. Cut the frittata into 8 wedges and serve immediately.


*Tamagoyaki frittata is good warm, room temperature, or cold 

* You can also use 1 teaspoon of dashi powder mixed with ½ cup of water or use a dashi packet and simmer it with 1 ½ cups of water (using only ½ cup for the recipe)

Keywords: brunch, eggs, tamagoyaki, japanese