Korean Corn Cheese Pot Rice

Quick answer

Total time: 32 min
Level: Easy
Servings: 2 servings
Ingredients: 10

About this dish

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.

Ingredients

servings

IngredientAmountUnit

short-grain rice1½ cupcup

corn kernels160 gg

mozzarella cheese90 gg

onion50 gg

butter1 tbsptbsp

milk½ cupcup

water1.2 cupcup

salt⅔ tsptsp

black pepper0.2 tsptsp

parsley1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

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.
2

Control

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.
3

Control

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.
4

Control

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.
5

Control

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.
6

Control

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Residual steam melts mozzarella over sweet corn and rice for a stretchy, savory finish.
Finish cue: When the edges look slightly translucent, pour in 1.2 cups water, 0.5 cup milk, and 0.7 teaspoon salt.
Avoid this: Drain thawed frozen corn well to avoid soggy rice.