Korean sticky corn, also known as “corn on the cob” or “grilled corn,” is a popular street food in Korea that has gained worldwide recognition for its sweet, sticky, and savory flavors. This mouth-watering snack is typically grilled over an open flame, slathered with a mixture of butter, sugar, and spices, and then sprinkled with toasted sesame seeds and crispy garlic bits. In this article, we will delve into the world of Korean sticky corn and explore the secrets behind making this delectable treat at home.
Understanding the Ingredients and Equipment Needed
Before we dive into the recipe, it’s essential to understand the ingredients and equipment required to make Korean sticky corn. Here’s a breakdown of what you’ll need:
Ingredients:
- 4-6 ears of corn, husked and silked
- 1/4 cup unsalted butter, softened
- 2 tablespoons granulated sugar
- 1 tablespoon Gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons toasted sesame seeds
- 1/4 cup crispy garlic bits (optional)
Equipment:
- Grill or grill pan
- Large bowl
- Whisk
- Brush
- Cutting board
- Knife
- Measuring cups and spoons
Preparing the Corn and Sauce
Now that we have our ingredients and equipment ready, let’s move on to preparing the corn and sauce.
Preparing the Corn:
Rinse the corn ears under cold water, and pat them dry with paper towels. Remove any excess silk or debris from the corn. If using a grill, preheat it to medium-high heat. If using a grill pan, heat it over medium-high heat on your stovetop.
Preparing the Sauce:
In a large bowl, whisk together the softened butter, granulated sugar, Gochujang, soy sauce, rice vinegar, grated ginger, garlic powder, salt, and black pepper until smooth. The sauce should have a thick, syrupy consistency. If it’s too thin, add a little more butter or sugar. If it’s too thick, add a little more soy sauce or rice vinegar.
Grilling the Corn and Applying the Sauce
Now it’s time to grill the corn and apply the sauce.
Grilling the Corn:
Place the corn ears on the preheated grill or grill pan. Close the grill lid or cover the grill pan with a lid. Grill the corn for 10-15 minutes, turning every 2-3 minutes, until it’s lightly charred and tender.
Applying the Sauce:
Once the corn is grilled, brush the sauce evenly onto each ear of corn. Make sure to coat all surfaces, including the tips and bases. If using crispy garlic bits, sprinkle them over the sauce.
Adding the Finishing Touches
The final step is to add the finishing touches to our Korean sticky corn.
Toasting the Sesame Seeds:
In a small pan, heat 1 tablespoon of oil over medium heat. Add the sesame seeds and cook, stirring frequently, until they’re lightly toasted and fragrant. Remove from heat and set aside.
Sprinkling the Sesame Seeds and Serving:
Sprinkle the toasted sesame seeds over the grilled corn. Serve immediately, garnished with additional sesame seeds and crispy garlic bits if desired.
Tips and Variations
Here are some tips and variations to help you take your Korean sticky corn to the next level:
Tips:
- Use high-quality ingredients, including fresh corn and real butter, for the best flavor.
- Don’t over-grill the corn, as it can become dry and tough.
- Experiment with different types of chili paste, such as Sambal Oelek or sriracha, for added heat.
- Add some crunch by sprinkling chopped nuts or seeds, such as peanuts or pumpkin seeds, over the corn.
Variations:
- Korean-Style Grilled Corn with Cheese: Sprinkle shredded mozzarella or Monterey Jack cheese over the grilled corn and sauce. Return to the grill or grill pan for an additional 1-2 minutes, until the cheese is melted and bubbly.
- Spicy Korean Grilled Corn: Add diced jalapeños or serrano peppers to the sauce for an extra kick of heat.
- Lemon-Herb Korean Grilled Corn: Mix in some freshly squeezed lemon juice and chopped herbs, such as parsley or cilantro, into the sauce for a bright and refreshing twist.
Conclusion
Korean sticky corn is a delicious and addictive snack that’s perfect for any occasion. With its sweet, sticky, and savory flavors, it’s no wonder why this treat has become a staple in Korean cuisine. By following the recipe and tips outlined in this article, you’ll be able to create your own Korean sticky corn at home. So go ahead, give it a try, and experience the bold flavors of Korea for yourself!
| Ingredient | Quantity |
|---|---|
| Corn ears | 4-6 |
| Unsalted butter | 1/4 cup |
| Granulated sugar | 2 tablespoons |
| Gochujang (Korean chili paste) | 1 tablespoon |
| Soy sauce | 1 tablespoon |
| Rice vinegar | 1 tablespoon |
| Grated ginger | 1 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Toasted sesame seeds | 2 tablespoons |
| Crispy garlic bits (optional) | 1/4 cup |
Note: You can adjust the quantity of the ingredients according to your preference and the number of servings you want to make.
What is Korean Sticky Corn?
Korean Sticky Corn, also known as “corn on the cob” in Korean, is a popular street food in Korea. It is made by grilling corn on the cob and then brushing it with a sweet and sticky sauce. The sauce is typically made with a combination of ingredients such as soy sauce, sugar, garlic, and sesame oil.
The result is a deliciously sweet and savory flavor that complements the natural sweetness of the corn. Korean Sticky Corn is often served as a snack or side dish, and it’s a great way to enjoy the flavors of Korea. It’s also a relatively easy dish to make at home, and it’s perfect for anyone who loves corn and trying new flavors.
What ingredients do I need to make Korean Sticky Corn?
To make Korean Sticky Corn, you will need a few simple ingredients. These include corn on the cob, soy sauce, sugar, garlic, sesame oil, and butter. You will also need some water and a pinch of salt. You can also add some optional ingredients such as grated ginger, crushed black pepper, and chopped green onions for extra flavor.
You can find most of these ingredients at your local grocery store or Asian market. If you can’t find Korean chili flakes, you can substitute it with red pepper flakes or sriracha sauce. Make sure to use high-quality ingredients, especially the soy sauce and sesame oil, as they will give the best flavor to your Korean Sticky Corn.
How do I prepare the corn for grilling?
To prepare the corn for grilling, you will need to husk the corn and remove the silk. You can also trim the ends of the corn to make it easier to grill. Next, you will need to soak the corn in water for at least 30 minutes to make it more tender and easier to grill.
After soaking the corn, you can pat it dry with a paper towel to remove excess moisture. This will help the corn grill more evenly and prevent it from steaming instead of grilling. You can also brush the corn with a little bit of oil to prevent it from sticking to the grill.
How do I make the sticky sauce?
To make the sticky sauce, you will need to combine soy sauce, sugar, garlic, and sesame oil in a small saucepan. You can also add some grated ginger and crushed black pepper for extra flavor. Heat the saucepan over medium heat and stir the mixture until the sugar has dissolved.
Once the sugar has dissolved, you can bring the mixture to a boil and then reduce the heat to low and simmer for a few minutes. This will help thicken the sauce and give it a sticky consistency. You can also add a little bit of water to the sauce if it becomes too thick.
How do I grill the corn?
To grill the corn, you will need to preheat your grill to medium-high heat. You can also use a grill pan on the stovetop if you don’t have an outdoor grill. Once the grill is hot, you can place the corn on the grill and cook for 10-15 minutes, turning every 2-3 minutes.
Make sure to rotate the corn evenly to get a nice char on all sides. You can also brush the corn with a little bit of oil to prevent it from sticking to the grill. Once the corn is cooked, you can brush it with the sticky sauce and serve immediately.
Can I make Korean Sticky Corn in advance?
Yes, you can make Korean Sticky Corn in advance, but it’s best to grill the corn just before serving. You can make the sticky sauce ahead of time and store it in the refrigerator for up to a week. You can also soak the corn in water and prepare it for grilling ahead of time.
However, it’s best to grill the corn just before serving to get the best flavor and texture. If you need to make the corn ahead of time, you can grill it and then reheat it in the oven or on the stovetop before serving. Just brush it with a little bit of oil and heat it until it’s warm and tender.
Can I customize Korean Sticky Corn to my taste?
Yes, you can customize Korean Sticky Corn to your taste by adding different ingredients to the sticky sauce. You can also add some chopped herbs or spices to the sauce for extra flavor. Some popular variations include adding Korean chili flakes for a spicy kick, or using honey instead of sugar for a sweeter flavor.
You can also experiment with different types of oil, such as coconut oil or avocado oil, to give the corn a unique flavor. Additionally, you can add some grated cheese or chopped nuts to the corn for extra texture and flavor. The possibilities are endless, so feel free to experiment and find your favorite combination.