Korean Bulgogi Beef and Corn Cheese Dip
Bubbly. Cheesy. Deliciousness. This "sweet heat and savory" beef, corn and cheese dip takes the viral Korean corn cheese dip and notches it up by layering it in with a jammy version of Korean Bulgogi Beef that gets added kick from gochujang, the Korean chili based condiment with gobs of umami. Bake it all together in an oven proof skillet or casserole and get dipping!
Equipment
- oven proof or cast iron skillet
- medium bowl
Ingredients
- 2 tablespoons olive oil, divided
- 3 cups corn kernels, cut from 4 ears of sweet corn (substitute canned or frozen corn)
- 4 cloves garlic, minced and divided
- ¾ cup mayonnaise (preference Kewpie)
- 1 teaspoon sugar
- 1-½ teaspoon salt, divided
- 1 teaspoon pepper, divided
- 12 ounces 3 cups shredded low-moisture whole-milk mozzarella, divided
- 1 pound ground beef
- 1 medium yellow onion chopped (one cup)
- 4 tablespoons gochujang
- 3 tablespoons soy sauce
- 1 teaspoon smoked paprika
- 2 pinches cayenne pepper (or to taste)
- ⅓ cup brown sugar
- ⅓ cup apple cider vinegar
- 3 scallions sliced
- corn chips, tortillas or your favorite dippers
Instructions
- Preheat oven to 400°F.
- In a large oven-safe or cast-iron skillet, add 1 tablespoon olive oil. Add the corn and cook, stirring, until the corn is softened and starting to brown, about 5 minutes. Add half of the garlic and cook for 1 minute.
- Transfer mixture to a medium bowl to cool for 10 minutes. Add 2 cups of mozzarella, mayonnaise, sugar, 1 teaspoon salt and ½ teaspoon pepper and stir to combine. Reserve.
- Add the ground beef to the skillet and cook over medium heat, breaking up with the back of a wooden spoon or meat chopper, until cooked through and browned. Transfer to a paper towel lined plate to drain. Drain remaining fat from the pan.
- Add the olive oil to the pan. Add the onions and cook over medium heat until softened and starting to caramelize, about 8 minutes. Stir in the garlic and cook for one minute. Add the gochujang, paprika, cayenne and remaining salt and pepper and stir until fragrant.
- Increase the heat to medium high and add the brown sugar and apple cider vinegar and cook until it takes on a jam-like consistency, about 3 minutes. Stir in reserved ground beef and remove from heat.
- Stir in half of the corn/cheese mixture, spread mixture evenly over the bottom of the pan. Top with remaining corn/cheese mixture spreading evenly over the top. Sprinkle with remaining cup of mozzarella.
- Transfer skillet to oven and bake for 20 minutes until bubbly and golden. (Place under the broiler for a minute if you want a deeper golden color.) Sprinkle top with sliced scallions.
- Serve with corn chips, tortillas or your favorite dipper.