Oksusu Muffins with Gochujang Honey Butter
By @juiceboxjaw
Every region has their claim to fame, and small town secrets. I’m not sure where corn muffins fall in that spectrum, but in New England and the Northeast, corn muffins are as plenty and standard as kimchi on a Korean’s table at any meal.
Corn is also extremely popular, both in traditional and newer renditions, in Korea. Called ‘Oksusu’, it’s sold steamed on the street, mixed into rice, topped on desserts, blended into cafe drinks, and popped in our version of popcorn. In true Korean fashion, these corn muffins are ‘not too sweet’, topped with sweet corn kernels, and paired with a sweet and spicy, hot honey laced, whipped gochujang butter.
Another Northeast muffin tradition is to split it in half and toast it on a griddle (or in a pan with butter), before slathering with more butter. Alternatively, can be toasted in an oven, and lathered with the butter after. This is a perfect way to eat day old muffins. After a day, we suggest wrapping each muffin in plastic wrap, and freezing them in a ziploc bag. Defrost on the counter or in fridge overnight, toast, butter, and enjoy!
Whipped Gochujang Hot Honey Butter
Ingredients
- 1 stick of unsalted butter, room temperature
- 4 tbsp of Potluck Gochujang
- 4 tbsp of regular or hot honey
- Pinch of salt
- Flakey salt to top when serving (optional)
Directions
1. Place butter in a medium bowl. Use hand mixer to beat butter until it becomes pale and aerated, creating a whipped consistency. Alternatively, you may whisk by hand but it will take quite a bit of manpower.
2. Add in the gochujang, pinch of salt, and honey of choice. Whip with mixer again until it is fulled incorporated and fluffy.
3. Portion into serving vessel and top with flakey salt, and serve with more honey on the side. Store extras into an airtight container. Keeps for a week. You may need to re-whip if you want it to become fluffy after being in the fridge!
*If you’re really adventurous, a little toasted cinnamon in the gochujang butter brings a different it of warmth to the mix*.
Oksusu Muffins
*Riffed off of BA’s corn muffins. We like this recipe because it’s the perfect middleground of sweet and savory. You can use any recipe you like, just note the amount of sugar and add 1.5-2 cups of fresh corn kernels*
Ingredients
- Nonstick spray for muffin tins
- 1 ½ C (188 g) of AP flour
- 1 ¼ C (173 g) of medium/fine ground cornmeal
- ½ C (150 g) of sugar** ; extra for topping
- 2 ½ tsp baking powder
- ¾ tsp baking soda
- ½ tsp kosher salt
- 2 cups of fresh corn kernels, plus an extra ¼ cup for topping
- ¾ C sour cream
- ⅔ C milk
- 1 stick of unsalted butter, melted and cooled
- 2 whole eggs, 1 yolk
- Flakey salt to top
Directions
1. Preheat oven to 400 degrees F (204 degrees C). Spray muffin tin with nonstick spray, or with muffin liners.
2. In a medium bowl, whisk the flour, corn meal, salt, baking powder, baking soda, and sugar. Stir in the corn kernels until fully coated. Set aside.
3. In a separate bowl, beat the eggs. Then add the butter, sour cream, and milk. Whisk the butter is fully incorporated and mixture is a homegeonous consistency.
4. Make a well in the dry ingredients, and add the wet. Mix with a wooden spoon just until there are no dry spots. It is important not to overmix to keep the muffin tender!
5. Evenly distribute the batter among the muffin tins. Add the extra corn kernels, and sprinkle with sugar and some flakey salt. (It should yield 12 standard muffins, 6 jumbo, or 24 minis).
6. Bake for 10 minutes. Turn the pan, and bake for another 10 minutes, or until a toothpick/chopstick comes out clean. Take out of the oven and let muffins cool in the tin for 10 minutes, until transferring to a cooling rack.
7. Muffins can be eaten right away, or set to cool completely!
8. Serve with gochujang butter and extra honey :)
