Category: Veggies

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

Broccoli Salad

Broccoli Salad

If you’re looking for a quick and delicious way to enjoy broccoli, this simple broccoli salad might just become your new favorite. Inspired by my recent trip to Seoul and reminiscent of banchan, the dizzying array of small side dishes that accompany a Korean BBQ 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

Okonomiyaki Style Cabbage

Okonomiyaki Style Cabbage

A while back I posted my take on Okonomiyaki, Japan’s famous savory cabbage pancake. It’s filled to the brim with yummy delights like shrimp and bacon, and remains a family fave. But sometimes I’m craving this deconstructed version, where I cook just the cabbage, drizzled read more

Simmered Kabocha

Simmered Kabocha

If you love winter squashes but have never tried kabocha, you’re in a for a treat. Sometimes called Japanese pumpkin, Kabocha is sweeter than pumpkin and even than butternut squash. When gently simmered, it becomes incredibly tender and makes a perfect side for nearly any 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 love coupled with the much easier (and far more fun) communal aspect of making one large pancake to share. I serve it with a creamy, gently spiced dipping sauce that takes just seconds to make. Best of all the ingredient list is short and uses common pantry staples.

I live in Miami and have many Jewish friends…and I cook. So who do you think gets asked to help out come holiday season? For years, my friend Kira and I would prep her Hannukah dinners at one of our restaurants. She would come in loaded like a pack mule and we would end the day with piles of ready made food, all set for her special night.

The highlight of those meals were her latkes, mini potato and onion patties/cakes, which she liked to make extra crispy and “spidery” to get the most crisp edges. The combination of potato and onion figure prominently in many different cuisines because it’s cheap, always available, and above all delicious: that comforting, familiar flavor is hard to beat. Add in my honey curry dipping sauce and it’s like a latke/samosa baby. So late night snack, appetizer, or side- my Korean Potato Pancake is ready to satisfy all of your carb desires, so let’s get into it.


ingredients Korean potato pancake

I start making my Korean Potato Pancake by whipping up the dipping sauce. A few pantry ingredients later and I have a sauce that combines the creaminess of mayo with the earthy spice of curry powder and just a touch of sweetness from some honey. The yield on this sauce is just enough for 1 pancake. If you’re a sauce lover, you can double up as any leftovers would be great paired with my Japanese Fried Chicken.


Once I’ve stirred everything together I put it aside and start grating the potato and onion. I use a russet for this, and one big potato should be enough.

grating korean pancake potato

salt pepper korean potato pancake

I mix it with a fork until everything is thoroughly combined:

mixed korean pancake

Now it’s time to fry this baby up! I use a neutral oil like avocado so it doesn’t mask the potato goodness. I heat the pan for several minutes. Get the pan good and hot. This is important because the potato mixture is quite wet and you need to get that pan as hot as possible so the mixture doesn’t glue itself to the pan when you pour it in. You can also use a non-stick pan, but I like to live dangerously. We use a generous amount of oil which helps to crisp up the potatoes and gives it flavor.

Once you scrape out the potato mixture into the pan, use a fork to help it spread out evenly and then don’t touch it. It needs time alone to build a crust and brown. Resist the urge to touch and look. Once it’s cooked for 3 minutes, use a thin spatula and scrape along the edges to loosen the pancake and then flip it over.

Once the second side has cooked, I like to cover it with a lid for several minutes. Since the potatoes started raw, you need to make sure that the inside of the pancake is soft and fluffy… not crunchy and undercooked. Once the pancake is cooked, I flip and brown each side for a couple more minutes to get a beautifully crisp pancake.

Slide the Korean Potato Pancake onto a serving platter and dig in! You can cut it into wedges like a pizza and serve, or you could enjoy it communally like Koreans do. What could be better than bonding over  a big, crunchy and crispy potato pancake?!

feature k potato pancake

We like to enjoy this as a snack on its own, but it would also be most welcome as part of a brunch along with my Tamagoyaki Frittata, Strawberry Lychee Lemonade, and Mango Sago.

I hope you love this Korean Potato Pancake. Whip it up this weekend and let me know! Leave a comment and tag us in your pics @funkyasiankitchen, we love hearing from you.


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recipe korean potato pancake

Korean Potato Pancake

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: serves 2
  • Category: snacks
  • Cuisine: korean



Dipping Sauce:

  • ½ teaspoon mild curry powder
  • 3 Tablespoons mayonnaise
  • 1 teaspoon honey
  • ⅛ teaspoon garlic powder
  • A couple dashes of salt and pepper to taste

For the potato pancake:

  • 1 large russet potato (about 10 ounces)
  • ¼ medium yellow onion
  • ½ teaspoon sea salt
  • ⅛ teaspoon ground black pepper
  • 1 Tablespoon cornstarch
  • ¼ cup neutral oil


  1. Make the dipping sauce: combine the curry powder, mayonnaise, honey, and garlic powder. Stir with a fork until smooth. Taste and adjust with a little salt and pepper as needed. Set aside.
  2. Peel the potato and grate it over a bowl. (Use a coarse grater or the largest hole on a box grater. Do not use an asian grater as it will turn the potato into a wet mush)
  3. Next grate the onion, adding it to the potato. Add the salt, ground pepper, and potato starch. Use a fork and mix to combine.
  4. Heat a heavy 10 inch skillet over medium heat for several minutes (be patient and get it good and hot). Add half of the oil to the skillet and swirl to coat the pan.
  5. Scrape the potato mixture into the pan, using the fork to spread the mixture evenly into the pan.
  6. Cook the potato pancake for 3 minutes and then use a thin, stiff spatula to loosen the edges of the pancake. Flip the pancake and pour the remaining oil around the perimeter of the pancake. Cook for another 3 minutes.
  7. Cover the pan with a tight lid and cook for an additional 2 minutes. Take off the lid.
  8. Flip the pancake again and cook for another 2 minutes. And flip one last time to crisp the other side for another minute.
  9. Either plate the pancake for communal sharing or ransfer to a cutting board and cut the pancake like a pizza into 8 slices before serving.
  10. Serve Korean Potato Pancake immediately with the dipping sauce on the side.

Keywords: korean, savory pancake, potato pancake, crispy, gamjajeon, gamja-jeon