Korean Corn Rice (Oksusubap)
Corn rice, a Korean summer dish, blends fresh corn with short grain rice. Follow this easy guide with tips to make a tasty side or standalone rice bowl. Vegan and vegetarian-friendly!
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/4 cup (225 g) short grain rice
- 1 fresh sweet corn (husk removed and cleaned)
- 1 1/4 cup water
- 1/2 tsp kosher salt
- 1 tbsp butter (optional, omit for vegan or vegetarian diet)
- 2 tbsp soy sauce
- 1/2 tbsp Korean chili flakes (gochugaru)
- 1 tsp minced garlic
- 2 tbsp chopped green onion
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
Instructions
- 1
Rinse the Rice: Begin by washing the rice thoroughly. Rinse multiple times, about 4-5, until the water runs relatively clear. Soak rice in water for 15 minutes. Once done, drain the rice well.
- 2
Prepare the Corn: To extract the kernels, cut the corn in half lengthwise first. This method makes it easier to manage and minimizes kernels flying away as you slice.
- 3
Set the Pot: Transfer the rinsed rice into a pot. Add 1-1/4 cup water and salt, giving it a good stir. Place the cut corn kernels and their respective cobs on top. When covering the pot with a lid, ensure there's a tiny gap; this prevents any overflow once the water starts boiling.
- 4
Cooking Process: Place the pot on medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low, secure the lid entirely, and let it simmer for about 10 minutes. After this, turn off the heat and let the pot sit undisturbed for another 10 minutes.
- 5
Finishing Touches: If you're adding butter, now's the time. Let it melt using the pot's residual heat. Gently stir from the bottom to mix the rice and corn kernels evenly. Serve your corn rice warm, either as a side to your favorite dishes or on its own, paired with a delicious topping sauce.
- 6
Optional topping sauce: Combine all the specified ingredients in a small mixing bowl and blend well.