Smoked Korean Corn Cheese

Fire up your smoker to 350°F using a mild fruit wood like apple or cherry. This temperature ensures the cheese melts and browns without the mayo separating into grease. While the smoker comes to temp, place a 10-inch cast-iron skillet on the counter to prepare your base.

In the skillet over medium heat on your stovetop, melt the butter (2 tbsp) until it bubbles. Add the finely diced onion (0.5 portion) and sauté for 3-4 minutes until they are translucent and soft. Softening the onions now ensures you don't have crunchy, raw bites in your finished gooey side dish.

Remove the skillet from the heat and stir in the corn kernels (3 cups), mayonnaise (0.25 cup), and sugar (1 tbsp). Use a spatula to fold everything together until every kernel is coated in the sweet, creamy dressing. Flatten the mixture into an even layer to ensure it cooks uniformly in the smoker.

Evenly distribute the shredded low-moisture mozzarella (2 cups) over the top of the corn mixture, covering it from edge to edge. The low-moisture variety is crucial here as it provides that iconic 'pull' without releasing excess water into your corn base. Do not stir the cheese into the corn; it should sit on top like a blanket.

Place the skillet directly onto the smoker grates and close the lid. Let it smoke for 30 to 35 minutes, checking periodically after the 25-minute mark. You are looking for a deep golden-brown color on the cheese and visible bubbling around the edges of the pan.

If your cheese is melted but lacks color, leave it in for an additional 5 minutes or until the internal temperature of the dip reaches roughly 165°F. The 'done' cue is a set, slightly crispy cheese crust that resists a fork just slightly. A golden crust is where the concentrated smoky flavor lives.

Carefully remove the hot skillet from the smoker and place it on a heat-safe trivet. Immediately sprinkle with sliced scallions (to taste) and a pinch of gochugaru for a hint of heat and color. Serve immediately while the cheese is at its stretchiest, as the texture will firm up quickly as it cools.