A bite of this corn custard is like sinking your teeth into summertime. It is served cold, and is such a refreshing contrast to the funky baechu kimchi. Its like jumping into a cold swimming pool after a hot tub. At the restaurant we have a dehydrator that which dries corn kernels that we then grind into an intensified corn powder. If you're making this at home, you can easily substitute with freeze-dried corn, which they sell nowadays at most grocery stores. - Sunny Lee, Insa

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