Rosheen Kaul's Buldak noodles with charred corn recipe - Gourmet Traveller

Ingredients

• 300 gm cold cooked jasmine rice
• 2 packets Buldak noodles (280gm), lightly crushed (we used Samyang)
• 1 tbsp vegetable oil
• 280 gm (2 cups) frozen corn kernels
• 40 gm unsalted butter, chopped
• 1 onion, thinly sliced
• 1 tbsp gochujang
• 375 ml (1 ½ cups) chicken stock
• 2 tbsp milk
• 350 gm (3 cups) mixed grated cheese, such as mozzarella, cheddar and Gruyère
• 1 nori sheet, finely shredded
• ¼ cup finely sliced chives