Korean Corn Cheese Pot Rice
Quick answer
Oksusu cheese sotbap is a Korean pot-cooked rice dish built on butter-sauteed onions and corn that infuse the grains with sweetness as the rice steams, then topped with m...
What makes this special
- Residual steam melts mozzarella over sweet corn and rice for a stretchy, savory finish.
- Mozzarella placed on top after the heat is off melts gently from residual steam without browning
- Half the water replaced with milk gives the rice a creamy, richer body throughout
Key ingredients
Core cooking flow
- 1 Rinse 1.5 cups short-grain rice until the water runs mostly clear, then soak...
- 2 Set a heavy pot over medium-low heat and melt 1 tablespoon butter.
- 3 Add the drained rice and stir over medium-low heat for about 1 minute so the...
Oksusu cheese sotbap is a Korean pot-cooked rice dish built on butter-sauteed onions and corn that infuse the grains with sweetness as the rice steams, then topped with mozzarella placed on after the heat is cut so it melts into long, stretchy strands rather than browning. Each spoonful delivers the pop of individual corn kernels alongside the soft, creamy pull of melted cheese, with butter coating every grain in a glossy richness. Replacing part of the cooking water with milk deepens the creamy texture and gives the finished rice a density and smoothness that plain water cannot achieve. With the lid closed for two to three minutes after the heat is off, the residual steam inside the pot is sufficient to melt the cheese completely without any additional heat. The combination of sweet corn, buttery rice, and stretchy mozzarella lands in a flavor register that needs no side dishes to feel complete, and it appeals across a wide age range without effort.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Rinse 1.5 cups short-grain rice until the water runs mostly clear, then soak it for 20 minutes and drain well.
Finely chop 50 g onion, and drain 160 g corn kernels so extra moisture does not make the rice soggy.
- 2Control
Set a heavy pot over medium-low heat and melt 1 tablespoon butter.
When the bubbling calms, add the onion and corn, then saute for about 2 minutes until the onion smells sweet and the corn looks lightly glossy.
- 3Control
Add the drained rice and stir over medium-low heat for about 1 minute so the grains are coated with butter.
When the edges look slightly translucent, pour in 1.2 cups water, 0.5 cup milk, and 0.7 teaspoon salt.
- 4Control
Stir once across the bottom so the rice does not stick, then raise the heat to medium and bring it to a boil.
As soon as large bubbles appear around the edges, reduce to low and cover the pot.
- 5Control
Cook over low heat for 13 minutes without opening the lid, since escaping steam can leave the center undercooked.
When the bubbling sound quiets and the milk smells nutty, turn off the heat and spread 90 g mozzarella evenly on top.
- 6Control
Cover again and rest for 5 minutes so residual heat melts the cheese without browning it.
Sprinkle with 0.2 teaspoon black pepper and 1 teaspoon parsley, then gently fold from the edges so the rice grains stay intact.
After the steps
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