Photograph by Stephen Kent Johnson Food Styling by Maggie Ruggiero Prop Styling by Ayesha Patel


Gochujang Baby Corn

Amuse-Bouche from Issue 10 – Winter 2017 – Sin

Good things may come in small packages, but baby corn is no Lilliputian variety manufactured to satisfy our cute veggie desires; it is, as the name implies, the young offshoot of full-grown ears. Harvested by hand before fertilization, they don’t bear the sweetness that comes with the pollination process. Like Tom Hanks in Big, they remain forever young. Brushed with spicy gochujang and charred they still can’t help having a bit of size envy.

serves 4 to 6

  • 1 (15-oz) can baby corn, drained, rinsed and patted dry
  • cup gochujang paste
  • ¼ cup mayonnaise
  • 1 to 2
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    vegetable oil
  • 1 lime, for zest
  • about 20 (4-inch) wooden skewers

  • 1

    Insert skewers into ends of baby corn, reaching halfway into ear.

  • 2

    Stir together gochujang and mayonnaise and brush generously onto corn.

  • 3

    Heat a large skillet (preferably cast-iron) over medium-high heat. When pan is very hot, add a Tbsp of oil. Place half the skewers in pan and cook, rotating every 30 seconds, until evenly charred. Wipe pan clean and repeat with remaining corn, adding oil as needed.

  • 4

    Lightly zest lime over corn and serve while hot.


    Note: This gochujang recipe is just as delicious on corn both big and small.