Kimchi & Corn Cheese Pan-Fried Mochi

The inspiration behind this dish comes from two of my favorite Korean dishes: corn cheese and tteokbokki, spicy stir-fried rice cakes. Korean corn cheese technically falls into the category of anju, dishes that are served with alcohol, but is also frequently served as a side dish at Korean BBQ restaurants. I usually finish it before the meat even hits the table. It’s made of corn, mayo, and seasonings, topped with a mountain of shredded cheese, and cooked under the broiler until brûléed and