Salad with carrots and corn - 10 step-by-step detailed recipes

Hi all. Today I decided to make for you a selection of my favorite recipes that I prepare for the holidays. Since we have a large number of guests, I always cook a lot.

One of the dishes that is always present on our table is salads with Korean carrots. Now there are a lot of cooking options, by collecting a selection with photos, you can make a choice in favor of what you like.

They are very nutritious and filling, with a wide variety of foods and dressings. And remember, a beautifully presented and decorated dish will undoubtedly whet your appetite.

And you don’t have to buy carrots; you can pickle them at home just once or twice.

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About the dish

Smoked meats are always welcome on the holiday table, and prepared cold appetizers, which include smoked meat, can even become a signature delicacy.

A cold appetizer of Korean carrots, corn and smoked chicken is a tasty, juicy and easy-to-prepare element of the holiday table. Its recipe is simplified due to the fact that the main ingredients are already completely prepared and require virtually no further processing other than cutting. But there is the possibility of expanding the number of ingredients.

Cheese and boiled eggs are often added to the recipe for such a cold snack. For connoisseurs of unusual dishes, it would be appropriate to add rye crackers, pickled gherkins, canned beans, avocado, tomato, shrimp or red fish fillet. All these components fit perfectly together. This cold appetizer, regardless of the amount of ingredients used, has a rich spicy taste and appetizing appearance.

For those who prefer an easier cooking option and don’t have a lot of time to cook, you can use the simplest recipe.

Layers with Isabella mushrooms

Even a child can make this Korean carrot salad with a step-by-step recipe. All you need to do is carefully lay the ingredients in layers, covering them with sauce. Without mayonnaise, the classic taste cannot be achieved. You can also make the dressing more neutral: mix mayonnaise equally with sour cream and add finely chopped dill.

We need:

Chicken breast or leg (smoked) - 500 g
Champignons (fresh) – 500 g
Korean carrots – 300 g
Pickled cucumbers – 300 g
White onion – up to 150 g
Boiled egg - 5 pcs.
Olives (pitted!) - 120 g
Oil for frying
Mayonnaise (or equal parts with sour cream) - to taste for spreading layers
Optional: dill and a couple of sprigs of parsley for decoration

Easy to prepare!

Fry onion cubes and thin slices of champignons. The onions became translucent and the liquid released by the mushrooms evaporated? It's time to remove it on a napkin to absorb excess oil and let it cool.

We cut the meat randomly into your favorite size. For our taste, layers are always fine or thin slices.

We cut two thirds of the olives into rings, chop the eggs onto a coarse grater, and chop the pickled cucumbers into small cubes with a knife. We stretch the Korean carrot along the board and cut it short.

Assemble the puff dish, brushing each layer with the chosen dressing. However, you can skip the egg one:

Decorate with the remaining third of the olives, cutting them in half lengthwise. The bunch of grapes is a nod to the famous Isabella variety. All that remains is to let the dish brew in the cold for an hour and you can put it on the table.

By the way, the layer order is not a dogma.

You can put the Korean delight inside and make the top from egg shavings. Always focus on color perception. The most appetizing colors: red, orange, yellow and lush green.

Any cook will quickly figure out how to diversify the leading duo for an everyday or holiday table. Everything that goes with boiled meat will fit in this salad. Smoked chicken and Korean carrots are also combined with pickled mushrooms, nuts and croutons, prunes, white and red cabbage, if you chop it finely. The given recipes with photos are so simple that it would be a shame not to look for your signature delicacy. Go for it! We wish you good luck and bon appetit!

Salad with Korean carrots, croutons under a cheese coat

The peculiarity of this salad is in the cheese coating: it is made from processed hard cheese. The piquant taste of the fur coat is effectively complemented by fresh tomatoes and parsley.

Ingredients:

Korean carrots – 200 gr;
Processed cheese – 2 pcs;
Tomatoes – 150 gr;
Chicken fillet – 200 g;
Parsley – 4-5 sprigs;
Mayonnaise – 250 gr;
Crackers – 2 packs (100 g).

Preparation:

Grate processed cheese on a fine grater and mix with crackers.

Boil the chicken fillet until tender and cut into cubes.

Finely chop the parsley.

Cut the tomatoes into thin quarters.

Place Korean carrots on the bottom of the salad bowl, and on top a mixture of meat + tomato + parsley + mayonnaise. Cover the top of the salad with cheese and croutons.

Carrot salad with garlic and corn

Carrot and garlic salad has always been popular because of its simplicity. With the advent of canned corn, its taste acquired new shades. This salad is prepared not only for the everyday table. If guests are on the doorstep, you can prepare such a salad for the holiday table. If you use mayonnaise without eggs, you can eat the salad during Lent.

Ingredients

Large carrots - 1 pc.
Canned corn – 150 g
Garlic - 3 cloves
Mayonnaise - 2 tbsp. l.
Salt - 0.3 tsp.

Cooking:

Wash the carrots, peel and grate on a coarse grater.
Peel the garlic cloves from dry shells. Pass through a press or grate on a fine grater.
In a bowl, combine carrots, garlic, corn without filling, mayonnaise and a little salt.
Mix the salad.
Carrot salad with corn and garlic is ready!

How to cook crab salad Valeria with Korean carrots

Well, this is a song, especially for lovers of fish products. I noticed that women really like it. Always a popular dish. I love it myself and enjoy cooking it.

Ingredients:

200 grams of crab sticks
200 grams of carrots
150 grams of hard cheese
5 eggs
80 grams of mayonnaise
1-2 cloves of garlic
salt and pepper to taste
fresh herbs optional

Cheese, take a tasty, non-cheese product. Crab sticks or meat. Can be frozen or chilled. Boil the eggs and cut into cubes. Cut the cheese into cubes. In order not to disturb the composition, also sticks. Garlic through a press. In general, get everything ready.

Combine everything, mix. Season, season with sauce to taste. Mix and serve in a beautiful plate.

The taste is very good, so directly rich. And at the same time, gentle due to the products in the composition.

Recipe with asafoetida

Ingredients

Asafoetida 1 pinch
Canned corn 225 g
Mayonnaise 120 g
Carrots 180 g
Ground black pepper 1 pinch
Salt 1 pinch
Fresh dill 5 g

Cooking:

Prepare the ingredients you will need to make the salad: fresh carrots, canned corn, mayonnaise, fresh dill, salt, ground black pepper and asafoetida (100% concentration). Take the mayonnaise that suits your preferences. Asafoetida will add a delicate flavor of onion and garlic.
Add 1 pinch of asafoetida and ground black pepper to 120 grams of mayonnaise.
Stir and set aside.
In a bowl, combine coarsely grated carrots (120 grams), canned corn (225 grams) and chopped dill (5 grams). Stir.
Add spiced mayonnaise. Add salt to taste, taking into account the saltiness of the mayonnaise. Stir the salad.
Carrot and corn salad is ready! You can serve it immediately after cooking.

See you again!

Read further:

Salad with smoked sausage, Korean carrots and corn

Salad recipes with Chinese cabbage and corn

Salad with boiled chicken, corn and cheese: recipes step by step

A selection of salad recipes with canned corn and croutons

Salad with smoked chicken and Korean carrots: recipes with photos

With smoked chicken

Many housewives do not limit themselves only to these ingredients. Other products are often added. The combination of Korean carrots and chicken fillet can be diluted not only with corn, but also with canned beans or pickled mushrooms. A good option is also with the addition of prunes, which creates an interesting contrast of sweet and spicy taste.

Ingredients

smoked chicken meat (breast or thigh) 300 gr
Korean carrot300 gr
canned corn1 can
mayonnaise to taste
salt, pepper to taste

For 100 gr.

Calories:136.85 kcal

Proteins:6.94 g

Fat:10.45 g

Carbohydrates:5.55 g

Cooking:

Prepare the necessary products. Open a can of canned corn and pour out all the liquid.
Smoked chicken meat is separated from skin and bones.
The separated meat is cut into small cubes.
Prepare a container for preparing the salad. Place chopped meat in it.
Add Korean carrots to the chopped chicken meat.
Add canned corn.
Salt and pepper to taste. But if Korean carrots are quite spicy, then no additional spices are required. Add mayonnaise.
Mix everything thoroughly.
Place the products mixed with mayonnaise into a portioned dish. Let the prepared salad sit for about 10 minutes. The finished appetizer can be decorated with herbs and served.

A salad with Korean carrots and corn with the addition of boiled or smoked chicken fillet can be easily prepared. This appetizer is suitable for both a festive table and an everyday snack. In addition, this combination of products can be used as a filling for other interesting dishes.

Salad with Korean carrots and chicken – “Bunito”

Ingredients:

Chicken fillet – 14 pcs;
Korean carrots – 150 gr.;
Eggs – 4 pcs;
Cheese – 100 gr.;
Mayonnaise – 150 gr.

Preparation:

Finely chop the finished chicken fillet. Grind the egg whites onto a coarse grater, and the yolks into a fine grater. Grind the cheese in the same way. Place the meat on a salad plate as the first layer and coat it well with mayonnaise. The second layer is Korean carrots, and then cheese. And again we make a mayonnaise grid. The next layer is egg whites, with the addition of mayonnaise and egg yolks on top. Decorate the salad with chicken proteins, herbs and Korean carrots.

Salad with breast, Korean carrots, corn for the New Year

This simple recipe allows you to quickly prepare a delicious and appetizing salad that can decorate any table. For cooking, you can take chicken breast already prepared: boiled or smoked. You can also prepare it yourself in a way that is convenient and familiar to you: bake in the oven or on the grill, cook in a double boiler or multicooker.

chicken breast – 200-250 g;
Korean carrots -300 g;
canned corn – 1 can;
mayonnaise for dressing;
1 small cucumber;
salt, ground black pepper to taste.

Remove skin and bones from the chicken breast and chop finely.
Mix with canned corn, Korean carrots, and cucumber cut into small pieces.
Season with salt and pepper to taste, add dressing and stir.

The salad can be varied as desired with eggs, beans, vegetables and spices.

For a dietary recipe, use a dressing with a variety of ingredients:

olive oil, soy sauce and mustard;
low-fat sour cream, lemon juice, balsamic vinegar;
sugar-free yogurt, lemon juice, soy sauce;
olive oil, balsamic vinegar, mustard.

This salad on the New Year's table will look elegant and festive in a salad bowl, decorated with greens. You can serve it as a filling for stuffing mushrooms and vegetables, or use it as a filling for other cold appetizers: lavash rolls, portioned baskets made of puff pastry and unleavened dough.

You can add spices, herbs and garlic to the recipe to taste. Some housewives prefer to form portions in pastry rings to give shape and serve the salad in portions, complementing with other appetizers.

Salad with peppers and mushrooms

Another fairly simple Korean-style corn and carrot salad, but not without a twist.
It cooks quickly, because there are almost no heat treatments, and the Bulgarian-Korean pepper adds mood to the dish! Ingredients

220 grams of bell pepper;
320 grams of chicken fillet;
15 ml table vinegar;
220 grams of canned champignons;
15 ml apple cider vinegar;
220 grams of crab sticks;
110 grams of corn;
2 cloves of garlic;
Spices;
30 ml lemon juice;
220 grams of olives;
2 onions;
220 ml mayonnaise.

Cooking:

Wash the bell pepper, remove the stalk with seeds and white partitions. Then cut into small cubes. Marinate in table vinegar and spices. Add peeled and chopped garlic here. Leave for half an hour.
Wash the fillet, then cook in water with spices. When cool, remove from the broth and cut into strips.
Boil the corn and separate the grains. In the canned version, simply remove the grains from the marinade.
Remove the skins from the onions and cut into thin rings. Pour apple cider vinegar on top and let marinate for a few minutes, stirring occasionally.
Drain the marinade from the olives. It is advised to take fruits with seeds, but they need to be cleared of them. However, this way, more of the beneficial properties of the product are preserved.
Cut crab sticks into small cubes.
Remove the mushrooms from the marinade and cut into thin slices.
Place the carrots in a colander and wait until the excess liquid drains.
Mix mayonnaise with lemon juice.
The salad must be assembled in layers: fillet, mushrooms, corn, crab sticks, peppers, carrots. Don’t forget to cover each layer except the last one with sauce.
Garnish with olives or herbs.

Tip: it will be tastier if you use crab meat instead of crab sticks. In this case, the dish is already served as a second cold dish, and not a salad, but it is amazingly tasty!

Layers with Isabella mushrooms

Chicken breast or leg (smoked) - 500 g
Champignons (fresh) – 500 g
Korean carrots – 300 g
Pickled cucumbers – 300 g
White onion – up to 150 g
Boiled egg - 5 pcs.
Olives (pitted!) - 120 g
Oil for frying
Mayonnaise (or equal parts with sour cream) - to taste for spreading layers
Optional: dill and a couple of sprigs of parsley for decoration

We cut the meat randomly into your favorite size. For our taste, layers are always fine or thin slices.

Chicken meat - Mushrooms fried with onions - Egg chips - Olives and cucumbers - Spicy carrots.

You can put the Korean delight inside and make the top from egg shavings. Always focus on color perception. The most appetizing colors: red, orange, yellow and lush green.

Salad with Korean carrots and croutons

Another option for salad with Korean carrots. Crackers add originality to the dish. They are so much fun to crunch on! The main thing is to serve the dish immediately, before the croutons become soggy in it.

Ingredients

300g Ham
200g Korean carrots
100g Corn
2pcs Tomatoes
200g Mayonnaise
50gCrusks

Instructions

Prepare all the necessary ingredients. The good news is that they are available all year round, so you can treat your guests to this salad even in winter.
Peel the ham from the film and cut into strips. You can use boiled or doctor's sausage instead.
Wash the tomatoes and dry them. Also cut them into strips. This is not easy to do. Therefore, choose tight and dense tomatoes for the salad so that they do not fall apart and turn into mush.
Transfer tomatoes and ham to a bowl. Add Korean carrots and chopped herbs to them. Add salt to taste and stir.
Place the salad in a dish and place a spoonful of mayonnaise on top. Place crackers on the sides. You can buy ready-made ones, or you can dry the bread yourself, at your discretion.

Canned corn on the cob. Canned corn on the cob for the winter

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from 60 to 120 minutes

Harvesting corn on the cob for the winter:

Young cobs for preservation must be milky white in color.

Usually they are not very long - 15-17 centimeters. You can take larger corn and cut the cobs into several pieces - carefully break them off or cut them with a knife so as not to damage the grains too much. We clean the cobs from leaves and hairs - they are suitable for decoction, but it is better not to use them for preservation.

With avocado “Luxury for friends”

Avocado (yes, we are talking about it again: love, however!) is very tasty, already luxurious, but also healthy. There is only one downside: mayonnaise in dressing is not the best solution.

Prepare an alternative using olive oil. Just a couple of movements with a fork. Mix ingredients and spices and drizzle over salad just before serving.

Smoked chicken (any part) - 400 g
Korean carrots – 200-300 g
Avocado (ripe!) - 1 pc. (medium size)

For the simple sauce:

Lemon juice - 5-6 tbsp. spoons
Olive oil - 2 tbsp. spoon
Red pepper (paprika) - 2 pinches

Let's do it in a simple way! Everything was cut into cubes, carefully mixed and seasoned.

Is it true that you already feel this union as a great base for experiments? Literally everything will go with a bang: red beans, corn, fresh cucumber and red pepper. Let's tell you more! Even an orange and a sour apple will be appropriate. The main thing is to peel the citrus slices from the transparent skin and cut them not too finely.

Try one ingredient at a time. And if your creative streak doesn’t give you rest, try another sauce. So, on a healthy basis, you can prepare a dozen recipes for every taste.

The second ideal sauce for avocado salad:

Lemon juice - 3 tbsp. spoons
Orange juice – 100 ml
Olive oil - 3 tbsp. spoons
Parsley and dill - 3 tbsp each. spoons (finely chopped)
Salt - ½ teaspoon (or to taste) and pepper, spices - optional

Canning small corn

The easiest option is to can the corn in a marinade. To prepare 1 liter of brine you will need the following ingredients:

water - 1 l;
sugar - 3 tbsp. l.;
salt - 1 tbsp. l.

The prepared cobs are placed in a pan, filled with water, put on fire, brought to a boil and cooked for another 7 minutes. The liquid is drained and the heads of cabbage are tamped into sterile jars. Pour a little bite on top, add bay leaf and peppercorns.

Prepare the marinade by dissolving salt and sugar in boiling water. The resulting brine is poured onto the cobs in a jar and rolled up with lids.

A delicious appetizer made from corn and bell pepper. For this dish you need to prepare the following products:

bell pepper;
garlic;
Bay leaf;
peppercorns;
water;
vinegar;
salt and sugar.

Boil the peeled cobs in boiling water for 5-7 minutes. and place them in sterilized jars. Between the heads of cabbage place thin oblong slices of bell pepper, bay, garlic and peppercorns.

Dissolve 2 tbsp in 1 liter of boiling water. l. salt and sugar. Pour the brine over the grains; when they are warm, pour the liquid into the pan and bring to a boil again. Pour the marinade into jars, add table vinegar, roll up the lids and place the container in a cool place.

The best salads with carrots and sticks for every day

Using any of the suggested recipes, you can prepare an incredibly tasty salad in just 15 minutes.

Warm salad with omelette

You will need:

milk – 50 ml;
sticks – 200 g;
Korean carrots – 210 g;
green onion – 30 g;
mayonnaise – 160 g;
eggs – 3 pcs.;
flour – 50 g;
sugar – 1/3 tsp;
salt.

Yield: 4 servings, 220 g each.

proteins – 5.2
fats – 16.4
carbohydrates – 10.5
calorie content – 210.4

Preparation:

Combine eggs with sugar, salt and milk, add flour and stir thoroughly.
Grease a frying pan with oil and bake 3 pancakes.
Place carrots in a bowl.
Add the sticks cut into thin strips and chopped green onions.
Roll the pancakes into a tube, cut into thin strips and place in a salad bowl.
Season with mayonnaise.

With chicken breast

You will need:

chicken breast – 200 g;
carrots - 200
sticks – 220 g;
corn – 250 g;
mayonnaise – 210 g.

Yield: 5 servings of 250 g.

Cooking time – 15 minutes

proteins – 7.4
fats – 18
carbohydrates – 6.4
calorie content – 226

Preparation:

Cut the chopsticks and chicken breast into small cubes. Drain the corn and place all ingredients in a bowl.
Season the salad with spicy Korean carrots and crab sticks with mayonnaise, salt and pepper. Place into serving bowls.

With fresh cucumber

You will need:

fresh cucumber – 130 g;
Korean carrots – 150 g;
sticks – 220 g;
hard cheese – 140 g;
mayonnaise – 150 g;
greens – 30 g;

Yield: 3 servings, 220 g each.

Cooking time – 15 minutes

Energy value of the product:

proteins – 6.8
fats – 18.5
carbohydrates – 6.1
calorie content – 218.4

Procedure

Cut the chopsticks, onion and fresh cucumber into thin strips.
Combine the prepared ingredients with Korean carrots. Add salt, season with mayonnaise and mix.

With chips and chicken

To prepare a salad with smoked chicken, corn and Korean carrots you will need:

smoked chicken (I used smoked breast) - 200 g;
carrots - 100 g;
spices for Korean carrots - 1 tsp;
salt - 1/2 tsp;
canned corn - 1/2 can;
egg - 2 pcs.;
chips - 30 g;
mayonnaise - 1 tbsp. l.

Cooking:

Grate the peeled carrots on a Korean carrot grater, add salt and seasoning, mix and leave for 30 minutes. After some time, the Korean carrots will be ready.
Cut the smoked chicken (I used smoked breast) into long pieces.
Combine Korean carrots with chopped smoked chicken.
Pre-boil the eggs (cook for 10 minutes from the moment the water boils), cool, and then peel and cut into long slices.
Add eggs to chicken and carrots.
Add the corn, after draining the liquid from it, to the salad of smoked chicken, eggs and Korean carrots, stir.
Dress the salad with mayonnaise immediately before serving.
I placed the finished salad in the removable sides and compacted it.
Remove the sides and sprinkle the salad with crushed chips. You can serve the salad in a salad bowl (or put it in tartlets), and sprinkle with chips before serving. The salad, prepared with smoked chicken, corn and Korean carrots, turns out to be piquant and very tasty; it perfectly diversifies the menu on weekdays and holidays!

Bon appetit!

Corn salad with basmati rice and beans

A daily Lenten salad that even an inexperienced housewife can handle.

Ingredients:

Boiled rice – 1 cup.
Canned corn – 150 g.
Pickled cucumber – 2 pcs.
Canned peas – 100 g.
White pepper.
Canned beans.
Parsley and dill.
Green onions.
Salt.
Vegetable oil.
Lemon juice.

Preparation:

Cut pickled cucumbers into cubes.
Boil the rice, rinse and cool.
Chop green onions.
Boil the carrots, peel and cut into the same pieces as cucumbers.
For the sauce, whisk the butter with lemon juice, add salt and spices.
Mix the products and add the dressing.
Sprinkle with herbs.

Salad with Korean carrots and smoked sausage “Spicy”

Quite a tasty and appetizing salad that requires very little time to prepare, and is also quite cheap if you look at the cost of the products that are needed for this magnificent salad.

Ingredients:

smoked sausage – 150 gr.;
Korean carrots – 120 gr.;
pepper (sweet) – 1 pc.;
cheese (hard) – 100 gr.;
eggs – 2 pcs.;
onion (green) – 1 bunch;
cucumber (fresh) – 1 pc.;
mayonnaise – 300 gr.

Preparation:

Cut the cucumber, sausage and sweet pepper into small strips. We put everything in a deep bowl.

Add all the Korean carrots.

Boil chicken eggs, cool them and grate them on a fine grater. Add to the bowl.

Season all the ingredients with mayonnaise and serve the salad.

For decoration we use onions or greens.

Bon appetit!

With crab sticks

Ingredients

Crab sticks – 100 grams
Korean carrots – 100 grams
Canned corn – 50 grams
Fresh cucumber – 1 piece
Egg - 2 pieces
Mayonnaise - 2 tbsp. spoons
Salt - To taste

Number of servings: 2-3

Cooking:

Prepare the ingredients for the salad. Boil the eggs until tender, cool and peel.
Cut the cucumber into strips.
Cut the sticks into rings.
Chop the egg into cubes.
Add corn and carrots to the salad. Season with mayonnaise.
The salad can be served in a common salad bowl or in portions. Place some of the salad in a serving ring. Using a press, remove the ring.
Garnish the salad with a sprig of herbs and serve.

Caesar with smoked chicken, Chinese cabbage and croutons

Caesar is a delicious salad that has taken root in Russian cuisine. In all cafes and restaurants it is listed on the menu in one form or another. And it appears in the kitchens of the country with enviable frequency. The secret of such popularity is a simple (and everything ingenious is simple), but exquisite combination of products. The base in the form of chicken fillet, sometimes seafood, is complemented by a juicy tomato, against the backdrop of a delicate salad. And the story ends with the crunch of aromatic crackers.

This recipe offers an interesting taste experiment. The base is smoked chicken fillet.

Ingredients:

iceberg lettuce (or Chinese cabbage) – 400 g;
smoked chicken breast – 400 g;
hard cheese (ideally Parmesan) – 200 g;
white bread for croutons - 2-3 slices;
garlic – 1 clove;
vegetable oil – 30 m;
cherry tomatoes – 50 g;
light mayonnaise or Caesar mayonnaise sauce - 100 g;
dill - 1 bunch.

Cooking process:

1. Cut white bread into slices, then into cubes. Press the garlic through a press, mix in a mortar with oil, add salt. Brush the bread slices evenly with the resulting butter. It’s convenient to pour the butter into the bag, add the loaf of bread there and mix gently. Place the bread on a baking sheet and bake until lightly browned.

2. Remove the skin from the fillet. Cut into cubes. If the meat does not have too strong a “smoky” smell, you can disassemble it into fairly large fibers, as in a classic Caesar.

3. Grate the cheese on a fine grater.

4. Cut the cabbage into strips, but do not chop it.

Place meat, cabbage and half the cheese in a salad bowl. Add sauce, stir. Add cherry tomato halves. Just before serving, add croutons and garnish with remaining cheese.

Corn with cheese (Kon chiji) with video

Corn with cheese (Kon chiji) is a hot side dish from modern Korean cuisine. It is always prepared from canned corn, so this dish can be prepared all year round. Kon chiji is a popular snack for beer and spicy meat dishes. It can be served with stews and stews. By the way, this treat can be a great breakfast.

Modern Koreans really like this side dish. It can be found on the menu of many restaurants in Korea. The dish is brought in a small cast-iron frying pan on a wooden stand, the cheese is still sizzling and bubbling, and the dish smells very appetizing. Tteok rice flour sticks, traditional for Korean cuisine, fit perfectly into this dish with their elastic texture, corn adds a slight sweetness, and hot, toasted cheese completes the range of flavors and aromas.

Gong chiji is very easy to prepare. By the way, this treat is not spicy at all, but rather sweetish. It goes well with salty and spicy dishes.

Everything is very simple. Boil the Ttok semi-finished rice product in lightly salted water according to the manufacturer's recommendations on the package. Usually this is 3-5 minutes.

Then place the boiled sticks on a sieve and rinse with running water. Then add water and leave aside for now.

TIP:
If you don't add water to the boiled tteok, it will stick together when it dries.

Open the can of canned corn and pour the contents into a sieve or colander. Rinse off the brine with water and leave to drain.

Peel the onions, cut off the required amount from the onion and cut this part into small cubes.

Rinse the sweet peppers and cut off the required amount from each pepper. Remove the partitions, seeds and remnants of the stalk from the cut parts of the pod.

Cut the prepared parts of the sweet pepper into strips, then cut the strips into small cubes.

Place onions and diced peppers in a suitable container (for example, a plate). Salt the contents of the container and stir. Leave for about 5 minutes.

Then squeeze the moisture out of the vegetables. If this is not done, the finished dish will be too wet.

In a wok (for example, Plasma IH Wok HappyCall 24 cm) melt the butter over medium heat.

Add corn kernels to the wok, stir the contents of the wok and cook for about 2 minutes, stirring. Add vegetables, stir and cook for about 30 seconds.

Remove the wok from the heat and let the corn and vegetables cool slightly, about 5 minutes.

Add rice syrup (or sugar) and mayonnaise to the wok.

TIP:
Mayonnaise can be regular, soy or even soy with Japanese wasabi horseradish.

Stir the contents of the wok so that the syrup and mayonnaise are mixed with the corn.

Transfer the contents of the wok to a cast iron frying pan (or a frying pan without a handle, or with a removable handle).

Place sliced pizza cheese on top of the corn. And on top of the cheese place boiled Ttok cut into small pieces (bars about 2-3 cm in length).

Place the pan on the stove and bring the cheese over medium heat until melted.

As soon as the cheese has melted, remove the lid from the pan and place the pan in an oven preheated to 200⁰C on a medium level. Cook for about 10 more minutes until the cheese is browned.

The finished dish can be served directly in the frying pan - this is an excellent side dish for various types of dishes. You can offer your favorite snacks (panchans) with the dish.

Best wishes, Your Corshop.

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