One-pan sweet corn rice: A summer recipe that skips the dishes

One-pan cooking — where an entire meal comes together in a single pan with no extra dishes to wash — has become a popular trend. This week's recipe from Real Food follows that spirit: a one-pan rice dish made with chodang sweet corn, a summer seasonal staple.

Sweet chodang corn, savory ground beef and fragrant vegetables all cook together in one pan, with the rice and every ingredient coming to doneness at the same time.

The corn's natural sweetness seeps into the rice as it cooks, blending with the deep umami of the ground beef and the bright, mild sweetness of bell pepper.

The broth is made simply with a chicken stock cube, keeping the process straightforward while delivering real depth of flavor. Enjoy the sweet, crisp pop of chodang corn kernels with every bite.

1 cup rice, 200g ground beef, 1 ear of chodang sweet corn, 1/2 bell pepper, 2 cloves garlic, 1/4 onion, 1/2 chicken stock cube, 1 cup water, salt and pepper to taste, a handful of sliced green onions, 1 teaspoon paprika powder (or fine red pepper powder)

1. Rinse the rice, then drain it in a colander and let it dry-soak.

2. Microwave the chodang corn for 4 to 5 minutes, then slice the kernels off lengthwise. (Tip: soaking the cooked corn in cold water until fully cooled causes the kernels to plump up, making them easier to slice off.)

3. Slice the bell pepper and onion into thin strips and cut the garlic into thin rounds.

4. Heat olive oil in a pan, add the ground beef, salt and pepper, and stir-fry until cooked through.

5. Add the prepared onion and garlic to the cooked beef and stir-fry briefly, then add the soaked rice and seasoning ingredients and continue to stir-fry.

6. Pour in the water and chicken stock cube and stir while bringing to a boil. Arrange the bell pepper and corn on top, cover with a lid, and cook over low heat for 15 minutes. Remove from heat and let steam, covered, for another 5 minutes.

7. Serve and enjoy your one-pan rice.

Recipe provided by Woori's Table