We combined two Korean classics–corn cheese and spicy ramen–to make this garlicky, spicy, and cheesy dish that’s sure to be a snack time favorite!
Cook Time
10 minutes
Total Time
25 minutes
Yield
2 servings
Ingredients
5 oz korean-style stir-fry ramen noodles, including spice packet
1 cup frozen sweet corn (170 g)
¼ cup japanese mayonnaise (60 g)
1 tablespoon garlic, minced
2 tablespoons sugar
½ teaspoon freshly ground black pepper
2 tablespoons kimchi, minced
2 tablespoons unsalted butter
1 ½ cups shredded mozzarella cheese (150 g)
¼ cup scallions (10 g), greens only, thinly sliced on the bias
Nutrition Info
Calories 603
Fat 42g
Carbs 52g
Fiber 4g
Sugar 13g
Protein 7g
How to Make It
1. Step
Bring a medium pot of water to a boil over high heat. Add the ramen noodles and cook according to the package instructions. Drain the noodles, reserving ⅓ cup of the cooking water.
2. Step
Arrange an oven rack in the top position. Turn the oven to broil.
3. Step
Meanwhile, in a medium heatproof bowl, stir together the frozen corn, mayonnaise, sugar, garlic, and pepper. Microwave for 2 minutes, or until the corn has thawed.
4. Step
Transfer the noodles to a medium heatproof bowl. Add the reserved cooking water, spice packet, and kimchi and use chopsticks to stir until well combined.
5. Step
Melt the butter in an 8-inch cast iron skillet over medium-low heat, tilting to coat the bottom of the pan. Add the noodles in an even layer. Top with the corn mixture, then the mozzarella cheese. Remove the pan from the heat.
6. Step
Transfer the skillet to the oven and broil until the cheese starts to brown, rotating the pan if it is browning on one side more than the other, about 5 minutes.
