Gangwon-do Oksusu Beombeok

Remove the fresh corn kernels from the cobs. Set aside about 100g of whole fresh corn kernels. Place the remaining 400g of fresh corn kernels into a blender with 200g of Water and blend until coarsely pureed, leaving some texture.

In a small bowl, whisk together the Glutinous rice flour with the Cold water until a smooth slurry is formed. Set aside.

In a medium pot, combine the coarsely pureed fresh corn kernels, the remaining 600g of Water, and the reserved 100g of whole fresh corn kernels. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.