Retro Korean Corn Cheese (80s–90s Pub Style)/Try it on Buldak too — Corn Cheese Buldak is a must!

 

Hello, this is Hyeng’s Kitchen😻💚 — a tiny bit late, I have to admit!

If you were waiting because I said I’d bring a simple corn cheese recipe on Instagram, I’m sorry about that 🥹

So today!

I made and plated corn cheese inspired by Korean pubs from the 1980s–1990s, when corn cheese originated in Korea.

There’s a little cart filled with shrimp crackers, an ice-cold beer glass packed with crisp, fizzy beer…

Doesn’t it sound amazing? 🍺✨

Now, let me show you how to easily make corn cheese,

a classic Korean pub snack — and the one kids always grab first at seafood restaurants.

Let’s get started!

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Corn Cheese Ingredients💛

(One skillet / Digital scale recommended / Using tablespoons & teaspoons)

• 150 g canned corn, drained
  (set aside separately)

• 2 heaping tablespoons vegan mayonnaise

• ½ tablespoon corn liquid

• 150 g shredded mozzarella or pizza-blend cheese

• 1 tablespoon allulose

• A pinch of salt

• A little black pepper

• about 15  g butter

Want to boost the 80s–90s retro pub vibe?

• Ice-cold beer poured into a frozen glass 🍺

• Shrimp crackers served in a small cart

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First, fill a small cart with Shrimp Crackers, the classic pub snack of that era.
Not the spicy version, not the rice crackers — it has to be the original Shrimp Crackers.

Back when I was younger, fried wheat snacks were often served as the default bar snack too 😄

Prepare 150 g of canned corn, drained (don’t throw away the corn liquid — you’ll need it!).

Prepare 150 g of shredded mozzarella or pizza-blend cheese as well — the same amount as the corn.

Set the corn aside, and mix everything else into the cheese in advance.

The most widely accepted story is that corn cheese spread in Korea during the 1980s–1990s, through pub and street-stall culture.

At the time, canned corn, cheese, mayonnaise, and butter were already common ingredients — and this combination just worked perfectly together.

Now add 1 tablespoon of allulose, ½ tablespoon of corn liquid, 2 heaping tablespoons of vegan or regular mayonnaise (your choice), a pinch of salt, and a little freshly ground black pepper to the cheese.
Mix everything well, and you’re all set!👀❤

Heat a skillet over medium heat, add  about 15  g butter, and let it melt evenly.
Add the corn and sauté until the moisture evaporates and it starts to smell slightly like popcorn.
Then…

Lower the heat to low, push the corn to the edges of the pan, and place the cheese mixture in the center.

I tried to make it nice and puffy… but honestly, that part is harder than it looks 😅

Be sure to keep the heat low — once the cheese is about 80% melted, turn off the heat, cover with a lid, and let it finish melting with the residual heat.

And just like that, it’s done!

Look at that cheese stretch — it just keeps going… how far is this going to stretch?!

Now sprinkle some parsley and move on to plating!
Set out the shrimp cracker cart, pour beer into a frozen glass,
and of course… I had to stretch the cheese one more time 😆

That 1980s–90s Korean vibe —
can you feel it?

So stretchy—!

Of course, you can’t forget the beer! (gulp, gulp 🍺)

Excessive drinking may increase the risk of stroke, memory loss, or dementia.
Drinking during pregnancy increases the risk of birth defects.

Be sure to keep the heat low!
That way, it won’t burn, and you’ll get this nice crispy layer at the bottom.

Enjoy half of it with just beer,
and turn the other half into Corn Cheese Buldak — the perfect combo!

If you’re using regular mayo, I recommend making Corn Cheese Buldak.
If you’re using vegan mayo, it’s best enjoyed on its own.

That pairing worked out pretty well, right? 😆

That cheese just keeps stretching!

Today’s taste tester is… me!

Here we go.

"Wow — it’s rich and creamy, but the cheesy flavor is nutty and slightly sweet.
Absolutely perfect as a beer snack…!

It even makes Buldak feel less spicy
(from the owner, who’s terrible with heat 😅)

So good!"

— Hyeng’s Kitchen —

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Yes, I’m a total spice wimp 😆

I usually can’t handle Buldak at all, but with corn cheese on top, it went down surprisingly smoothly.

Oh—and please pretend you didn’t see the glass of milk on the side

(my last shred of pride as a Korean 😅)

Anyway, to celebrate the day corn cheese was born,

I tried plating it in true 1980s–90s Korean style.

How did you like it?

If this brought back memories for some of you,

or became a brand-new memory for others,

then I’d be more than happy.

Thank you, as always, for reading my post so thoughtfully.

Let’s wrap up the first post of the New Year on a good note!

Wishing you a safe and happy year ahead —

and even though it’s a bit late, Happy New Year!

(And if you’ve already received plenty of luck… may you get even more, piled high!)

Then… bye for now! 👋😆

(This way to the exit… but if you subscribe to Hyeng’s Kitchen😸💚,
you’ll get a peek at even more delicious recipes! 😉)

Recipe by Hyeng Butler’s Korean Food Blog
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