Spicy Korean BBQ Popcorn
This sweet and spicy popcorn delivers a delicious explosion of flavors in every bite.Checkout WTFCF article January 19 is National Popcorn Day. Who Doesn't Love That! And Who Doesn't Love New Recipes!
Ingredients
- 8 cups popped popcorn
- ¼ cup honey
- 2 tablespoons brown sugar
- 1 tablespoon butter
- 1 tablespoon sesame oil
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 4 teaspoons toasted sesame seeds
- 1 tablespoon gochujaru (Korean chili flakes)
- 1 green onion, thinly sliced (optional). Note: Substitute green onion with 1 tsp freeze-dried chives if preferred.
Instructions
- Place popcorn to large bowl.
- In a saucepan, add ¼ cup honey, 2 tablespoons brown sugar, 1 tablespoon butter, 1 tablespoon sesame oil, 1 tablespoon gochujang, 1 tablespoon soy sauce, and 1 teaspoon garlic powder. Bring to a boil. Cook for 3 to 5 minutes or until thicken to a syrupy consistency.
- Drizzle honey mixture over popcorn and sprinkle with 4 teaspoons sesame seeds and 1 tablespoon gochujaru. Toss to evenly coat. Garnish with 1 thinly sliced green onion. Serve immediately or cool completely.
Enjoy!
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About the Author
Everybody loves popcorn—the granddaddy of all snack foods. Discovered in the Americas thousands of years ago, popcorn has captivated people for centuries with its magical charm. Yet through the ages, popcorn has remained relatively unchanged. Popcorn is a seed, which just happens to do some nifty things when heated.
The Popcorn Board is made up of popcorn companies who are responsible for getting that little seed to you in whatever form you choose—kernels, ready-to-eat, or microwave. We’re not necessarily farmers, but most of us come from farming or agricultural backgrounds. Some of our parents and grandparents grew popcorn, packaged it, and sold it door-to-door or store-to-store. They loved popcorn, as do we. That's why we're in this business.