Chewy and Sweet Seasonal Corn Pancake (Okusujeon)
Pure 99% Corn Pancake Made with Fresh Seasonal Corn
During the peak season for corn, when its starch content is at its best, we introduce Okusujeon – a delightful corn pancake that can be pureed and pan-fried to a texture similar to potato pancakes. Enjoy the burst of sweet flavor unique to corn and its starchy richness. The delightful pop of corn kernels and the savory taste make this a universally loved delicacy.
Main Ingredients- 6 fresh ears of corn
- A little water (if needed)
Cooking Instructions
Step 1
First, carefully remove the outer husks and silks from the fresh corn, directly from its source. Thoroughly cleaning the silks will enhance the texture and flavor of the pancake.
Step 2
While painstakingly separating each kernel can preserve the corn’s original flavor, it is time-consuming and may require various tools to detach kernels from unripe ears. In such cases, follow the method often used by chefs on television: use a knife to conveniently detach the kernels. Gently slide the flat side of the knife between the kernels and scrape to separate them cleanly.
Step 3
Place the separated corn kernels into a blender or food processor.
Step 4
Add the minimal amount of water necessary to help the corn blend smoothly. Process until the corn kernels are finely ground. Be cautious not to add too much water, as it will thin the batter and make it difficult to pan-fry.
Step 5
When corn kernels are blended, their husks often remain, giving the mixture a slight texture. While this texture is delicious, for those who prefer an even smoother consistency, using a high-speed blender will achieve a finer result. If you enjoy a bit of chewiness, the current texture is perfectly fine.
Step 6
Heat a pan thoroughly over medium-high heat. Once hot, spoon portions of the blended corn mixture onto the pan to form pancakes. A well-heated pan prevents sticking and ensures a golden-brown sear.
Step 7
Wait patiently until one side of the corn pancake turns a tempting golden-brown color. Allowing the bottom to cook thoroughly will help maintain its shape when flipping.
Step 8
Once one side is fully cooked, carefully flip the pancake. Cook the other side until it is also golden-brown and slightly crisp. Adjust the heat as needed to ensure even cooking on both sides.
Step 9
Transfer the perfectly pan-fried corn pancakes to a serving plate. Enjoy them while they are warm for the best taste.
Step 10
This corn pancake is a perfect accompaniment to refreshing dishes like cold buckwheat noodles (makguksu) or naengmyeon, especially during the hot summer months. Corn is not only nutritious but also rich in selenium, which is beneficial for health. It’s recommended to consume plenty of corn when it’s in season. This dish is an excellent choice for both deliciousness and well-being.
