South Korean Corn Cob Craze Captivates Chinese Netizens

Known as "amgeolkkae" in its homeland of South Korea, the humble corn cob has undergone a fascinating transformation in the country, as locals have developed a penchant for consuming the tender, inner cores of the cob. The trending hashtag "#KoreanPeopleEatingCornCob" has amassed over 50 million views on Weibo, sparking curiosity, amusement, and sometimes even controversy among Chinese netizens. The fascination with South Korean culture and cuisine has been on the rise within China's online community, and the consumption of corn cob cores has become the latest focus of this growing phenomenon. Images of the corn cob cores, often referred to as "corn sticks" or "corn lollipops," have been shared widely on social media, showing South Koreans indulging in the chewy, yet crunchy treat.

The process of extracting the core involves gradually peeling off the layers of corn husk to reveal the tender inner core, which is then consumed as a snack or side dish. As one Weibo user commented, "I also enjoy eating the soft core of corn after finishing the kernels."

Many netizens were initially skeptical about the new food trend, with some doubting its authenticity and others criticizing it as a waste of food. "20,000 won (approximately $16.70) for a single corn cob is outrageous!" exclaimed one Weibo user. Another chimed in, "It's hard to believe that people in a developed country like South Korea eat corn cob cores.

It's like the rest of the world trying to justify eating watermelon rinds for pleasure." Despite the skepticism, many users were quick to embrace the corn cob trend, emphasizing its simplicity and potential for creativity. One Weibo user suggested combining the corn cob cores with traditional Chinese dishes, such as watermelon rind stir-fry or pickled cucumber, while another user humorously pointed out the similarity between the Korean corn cobs and Chinese "steamed corn cake." The corn cob craze has gained so much traction online that other regional food trends have also come to light. For instance, South Koreans have been known to consume pickled watermelon rinds, while Chinese netizens have shared images of a peculiar dish called "millet sprouts in corn silk soup." This has led to some humorous comparisons between the two nations and their respective culinary traditions.

Moreover, this trend has prompted discussions about food waste and sustainability. Some netizens have praised the corn cob trend for its innovative approach to reducing waste, encouraging people to make the most of every part of the corn plant. Others, however, have argued that the practice of peeling corn cobs may contribute to food waste by discarding the outer layers of the corn, which are still perfectly edible. As the corn cob craze continues to captivate Chinese netizens, it serves as a reminder of the fascinating and diverse ways in which different cultures approach and consume food. While the trend may flicker out in due time, it has undoubtedly sparked curiosity and conversation around the world of food and cuisine. In conclusion, the recent fascination with the South Korean corn cob consumption trend has generated a flurry of online discussion and debate. As Chinese netizens express their amazement, skepticism, and curiosity, the corn cob craze highlights the growing interest in South Korean culture and cuisine among China's online community.

It also serves as a testament to the innovative and inventive ways in which different cultures approach and consume food, ultimately emphasizing the importance of sustainability and reducing food waste. Word Count: 823 Sources: 1. Weibo hashtag "#KoreanPeopleEatingCornCob" 2.

User comments and reactions from the Weibo hashtag "#KoreanPeopleEatingCornCob"