FRIED RICE · Easy · 13 min
Cheese Corn Bokkeumbap — Modern Pohang Style
By Bokki Curator
Sweet corn + mozzarella rosé echo — the pocha sweet-savory that teens queue for.
TL;DR
Sweet corn + mozzarella rosé echo — the pocha sweet-savory that teens queue for.
Prep 5 minCook 8 minServes 2
Ingredients
- 2 cups rice
- 1/2 cup sweet corn drained, 60g mozzarella
- 1 cup kimchi
- 1 Tbsp cream, 1 tsp sugar
Steps
- Kimchi rice base, add corn 1 min, cream off heat, mozzarella blanket 1 min cover.
Tips
- 60-80g cheese max; more = cheese delivery not rice.
More Korean food
Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.
- bulgogi.ai — recipes & BBQ directory →Marinades, cuts, and a USA Korean BBQ map.
- tteokbokki.ai — street rice cakes →School-cart sauce, rose, mala, and tteok types.
- Classic and rose tteokbokki →Bokki variations start from the street-cart sauce, then fork.