Korean Corn Rice (Oksusu Bap)

Corn rice is a favorite summertime rice dish in Korea, combining the sweetness of fresh corn with short grain rice. With this easy recipe guide with expert tips, you can create flavorful side dish or its own corn rice bowl with versatile toppings. Vegan or vegetarian-friendly!

Growing up in Korea, summer evenings often brought the sweet aroma of steamed corn to our home. Freshly harvested, my mom would steam them, and as a family, we’d gleefully munch it all away. To me, fresh corn was always a delightful snack.

But it wasn’t until I tasted chodang oksusubap (초당옥수수밥) – a sweet corn rice – that I discovered corn’s magic with plain white rice. Those tender corn kernels add bursts of sweetness, making it a standout Korean summertime recipe for fresh corn cooking.

What is Korean Corn Rice (Oksusu Bap)?

Korean corn rice, known as oksusubap (옥수수밥), traces its roots to North Korea where corn holds prominence as a staple crop. Originally, this dish featured the native waxy corn of Korea, which boasts a chewy and almost glutinous texture.

However, as the dish migrated to South Korea, a shift occurred. The waxy corn was often replaced with “chodang oksusu (초당옥수수)”, which is similar to the American sweet corn we know and love. Over time, corn rice has become a favored summertime dish in many Korean households.

In its traditional preparation, corn kernels are separated from the cob and mixed with short-grain rice. The combined mixture is then cooked together, allowing the sweet flavors of the corn to infuse the rice.

While the Northern Korean style remains traditional, in South Korea, it’s not uncommon to add a slice of butter for an extra layer of richness. Typically served as a side dish alongside main meals, corn rice can also shine on its own, especially when drizzled with a delectable topping sauce combining soy sauce, gochugaru, and sesame oil. It’s a perfect vegan and vegetarian rice dish – just skip the butter!

If you are a fan of corn, don’t miss out on my Korean corn cheese recipe. It’s cheesy, gooey, and utterly delicious!

Key Ingredients – Corn and Rice

• Corn: For the most authentic and flavorful result, fresh sweet corn on the cob is the ideal choice.
  • If that’s not accessible, you can opt for the frozen variety, but ensure it still has the cob attached for the best experience.
• Rice: Short grain white rice is the top pick because of its sticky and cohesive nature, making it a perfect pairing with the sweetness of the corn.
  • If short grain isn’t on hand or if you’re looking for a slight variation, Jasmine rice can be a fantastic substitute.

Recipe Tips & Advice

Pre-soaking Rice:

Remember to soak your rice in water for about 15 minutes before merging it with corn. This ensures even cooking and helps to reduce the overall cooking time, protecting the delicate fresh corn from overcooking.

Utilize the Corn Cobs:

When cooking the rice and corn together, don’t discard those cobs! They’re packed with flavor and will release their inherent sweetness into the dish. Including them in the cooking process means your corn rice will be infused with an even deeper corn essence.

Butter for Richness:

A thin slice of butter stirred in at the end of the cooking process can elevate the dish with a buttery richness. However, if you’re catering to vegetarian or vegan diets, you might want to skip this step to keep the dish compliant.

How to Cook Corn Rice

Step 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.

Step 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.

Step 3. Set the Pot

• Transfer the rinsed rice into a pot. Add 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.

Step 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.

Step 5. Finishing Touches

• If you’re adding butter, now’s the time. Let it melt using the pot’s residual heat.
  • Omit this step for vegan or vegetarian diet.
• Gently stir from the bottom to mix the rice and corn kernels evenly.

Step 6. For the Optional Topping Sauce

• Combine all the specified ingredients in a small mixing bowl and blend well.

Serving Suggestions

Serve your corn rice warm, either as a side to your favorite dishes or on its own, enhanced with a savory topping sauce.

Here are a few main dishes to consider pairing it with:

• Mackerel Fish (Grilled in Parchment Paper)
• Samgyupsal (Korean BBQ Pork Belly)
• Filipino Chicken Adobo
• Twice Cooked Pork (Sichuan Pork Stir-Fry)
• Three Cup Chicken (San Bei Ji)

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