Korean corn cheese and an ice-cold beer

Exactly what this weather calls for.

View in browser|nytimes.com July 13, 2024 SUPPORTED BY AF DRINKS Darun Kwak's Korean corn cheese. Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Korean corn cheese, yes please By Mia Leimkuhler When it's hot and humid, I crave Korean food. I believe this is because, back in the early 2010s, I spent several weeks in Seoul either leaning into summer's mugginess with scorched bowls of bibimbap and hissing domes of K.B.B.Q. or avoiding it with order after order of naengmyeon. If the temps are high and the cicadas are screaming, my body wants gochugaru, gochujang and frosty mugs of Hite. I want, in particular, Korean corn cheese, a sweet-savory banchan that pairs very well with the aforementioned beer. Corn cheese is exactly what it sounds like: sweet, crunchy corn (mixed with a little mayo for extra creaminess) blanketed in mild, satisfyingly stretchy cheese. Darun Kwak's recipe calls for canned corn, but in the summer I use fresh and, for a little extra kick, throw in some sliced long hots (I also spent many summers in Philly). Featured Recipe Korean Corn Cheese View Recipe → Speaking of naengmyeon — Eric Kim's cold noodles with tomatoes are currently on repeat in my home, the broth a thirst-quenching mix of vinegar, soy sauce, sugar, garlic, mustard, sesame oil and leached tomato juices made cold with ice cubes. As Eric notes, his dish is also inspired by oi naengguk, a hydrating cold cucumber soup, so some julienned cucumber would be a welcome addition. I also want fried chicken when it's hot. Korean fried chicken, of course, but also karaage, mochiko chicken, Nashville hot fried chicken. (To be fair, there is not a time or season when I don't want fried chicken.) This buttermilk ranch fried chicken from Vaughn Vreeland looks incredible; I can't wait to hold a shatteringly crisp drumstick in one hand while fanning myself with the other. You can watch Vaughn make his chicken here — be sure to stay until the end for a special guest appearance! Melissa Clark's easy pork bulgogi with spring vegetables can in fact be made with summer vegetables instead; nice swaps could be cherry tomatoes, zucchini or green beans. This whole roast fish with lemongrass and ginger from Yewande Komolafe is not Korean, but it is a gorgeous dinner with bright, zingy flavors. Serve either dish with plenty of rice for catching those sauces. To wrap things up, here's the latest episode of Eric's Recipe Quest YouTube series, on his childhood chocolate birthday cake. It's an ode to a specific Chuck E. Cheese cake from the early 1990s. A bite of that will send me back to the birthday parties of my youth, running across sticky floors in the air-conditioning, pumping the Skee-Ball machine for all the tickets it's worth. Ah, summer. A MESSAGE FROM AF DRINKS WIN A TRIP FOR TWO TO THE DRIEST PLACE ON EARTH. It's forecast to be the 'Driest' July on record this summer and we're not just talking about the heat. More people than ever are choosing 'dry' by reaching for non-alcoholic options so Free AF is celebrating by giving away a once-in-a-lifetime road trip through the hottest, driest place on earth - Death Valley, USA. WIN: Return flights for two; luxury accomodation in Joshua Tree; a car to drive and a supply of the world's coolest non-alcoholic cocktails to keep you hydrated. ENTER NOW TO WIN IN THIS NEWSLETTER Julia Gartland for The New York Times. Food Stylist: Barrett Washburne. Cold Noodles With Tomatoes By Eric Kim 20 minutes Makes 4 to 6 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Buttermilk Ranch Fried Chicken By Vaughn Vreeland 1 hour 20 minutes, plus at least 4 hours' brining Makes 10 pieces David Malosh for The New York Times. Food Stylist: Simon Andrews. Pork Bulgogi With Spring Vegetables By Melissa Clark 50 minutes Makes 4 servings Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Maeve Sheridan. Whole Roast Fish With Lemongrass and Ginger By Yewande Komolafe 35 minutes Makes 4 servings Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Eleni Pappas. Naengmyeon (Cold Noodles in Chilled Beef Broth) Recipe from Olle Adapted by Eric Kim 6 ¼ hours, plus 9 hours' cooling and freezing Makes 8 servings Nico Schinco for The New York Times. Food Stylist: Barrett Washburne. Chocolate Birthday Cake By Eric Kim 1 hour 20 minutes, plus cooling and chilling Makes 8 to 10 servings Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. 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