Gochugaru Corn

This is the sweetcorn dish that accompanied our roast lamb dinner.


Here is the story of how it came about.

A few nights ago Junior 1 was roasting chicken and preparing sides of potatoes, cauliflower and fresh sweetcorn.

When I saw the knives and boards and corn husks strewn across the worktop I wondered why I let the children near the kitchen.

Here’s why: I really had one of the most delicious sweetcorn dishes ever. Clever boy even added some gochugaru.

This recipe serves four people as a side dish but we made a heap to go with the lamb dinner. It was the stand out vegetable dish of the dinner: a few days later I bumped into one of our guests in town and he said:

Thank you again for that wonderful dinner. Everything was delicious as usual but the real revelation was that corn.

If possible, buy the corn still in its husk. It is essential that the ginger is chopped and not grated as this gives the dish an extra textural dimension.




For the Corn:

2 fresh corns on the cob

1 tablespoon sunflower oil

1 tablespoon chopped ginger

1 teaspoon gochugaru (more if you prefer it spicier)

2 tablespoons soya sauce

1 tablespoon fresh parsley, chopped


How to Make:

Remove the corn kernels by running the blade of a sharp knife down the husk. Turn the husk round as you continue to slice the kernels off.

Heat the oil in a pan and add in the ginger and corn.

Fry gently until the corn browns a little, for around two minutes.

Add the gochugaru and soya sauce and continue frying until the sauce is reduced.

Remove the corn from the heat, stir the parsley through and serve immediately.