Korean Job Discussion Forums

[supernaut]

Okay, I've been living in Korea close to 4 years and enjoy Korean food, but Korea has gave me my one of my biggest culinary disappointments ever.

One of my favorite summer treats growing up was corn on the cob with a bit of butter and salt.

So the first time I climbed, Gwanaksan, the kind old gentlemen offers me a piece of corn at the peak, which I am thoroughly excited to receive. I mean I'm at the top of the mountain and get free corn, SWWWWEEET.....until I take a bite. That one bite was HORRIBLE, I had to walk away, offer a bite to my friend so he can check how horrible it was, he agrees. I couldn't eat it, we threw off the mountain out of the kind old guys view.

I decided not to completely bash Korean corn based on that 1 experience because it was cold. But I've tried the street corn, at school and some that my co-workers have cooked.

It's been horrible and atrocious everytime.

Someone told me that Korean corn was the same as cow corn(what we feed cows in Canada). Is there truth to this rumor?

Anyway, I'm just wondering why Koreans eat such horrible corn? Do they grow more edible corns? and where do I find them?

I've been told Gangwon-do corn was delicious, but it was the same garbage the one time I tried it.

[NYC_Gal]

It's a different breed that we call waxy corn. When I visited home I must have had corn on the cob at least 5 times in 2 weeks.

Perhaps that's why they love canned corn so much.

[Caffeinated]

Try it with kimchi. Everything tastes better with kimchi.

[Steve_Rogers2008]

sounds like the parents in the old WAR GAMES movie, before he went gay...


the dad butters his corn using a buttered slice of bread and rolling it the corn over it.... then bites in and screams at the mom....

never serve corn on the cob raw... it's just nasty...


so anyway... just boil the damn thing, then dump a load of butter and then salt it to death... makes anything edible... it's an American tradition!

[supernaut]

have you tried the Korean corn yet, NO AMOUNT of butter or salt will make it edible. It's atrocious.

I was hoping some of the people living in the countryside have tried decent corn, but so far seems all the corn in Korea is "cow corn"

[NYC_Gal]

It's not the same plant.

http://en.wikipedia.org/wiki/Waxy_corn

Nothing makes it as good as the corn we're used to. I feed this stuff to my pets when the ajumma gives it to me with my dinner.

[Steelrails]

Corn is a generally foul source of food in my opinion. Unfortunately the local habit of mixing it into tuna fish sandwich salad has corrupted my brain.

I absolutely hate corn on the cob.

[eamo]

When Costco was selling that corn-on-the-cob from New Zealand my Korean wife and friends couldn't get enough of it.......it was so much more tasty. Korean corn doesn't seem like the same thing at all........

[jdog2050]

[BoholDiver]

Korea corn tastes like bullets. I won't eat it.

On the street stalls, it has been boiled and kept there for 5 hours or more. It's like pouring dung on your dung sandwich.

[hapigokelli]

I agree. The corn here is nasty.

I bought some uncooked corn at the store hoping beyond hope for something different than what they sell on the street. It didn't work out.

It's like eating a cob full of pimples.

[EricB]

I've wondered about this for a long time as well. The question remains: Why? Are the conditions somehow inhospitable to sweet corn? With how popular corn seems to be in this country, it boggles my mind (or it would if we were talking about a country other than Korea) that nobody ever thought of growing and selling sweet corn.

[sheriffadam]

Has anyone seen the black corn as well? I first thought someone had burned a whole corn cob, but later found out its a different type, might have seen that in China though?

Also foul tasting

[laguna]

[NYC_Gal]

Not at all. Organic corn from the states tastes superb.

Corn was originally from the Americas. This waxy version was found in China in 1909. The people who tested it said that it was peculiar. This means that American corn tasted good well before genetic modification.