Gochujang butter has already taken over toast, corn on the cob, and roasted vegetables. Of course we had to see what it would do to popcorn.
Popcorn's a little sweet on its own, the same sweetness that lets gochujang work on grilled corn without turning bitter. Butter does what it's always done, just with more flavor riding along this time. And for the finishing touch, toasted sesame and crushed seaweed.
Now grab your Popper and follow along:
Gochujang Butter Popcorn Ingredients
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½ cup popping corn kernels
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2 tablespoons butter flavored coconut oil
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3tablespoons unsalted butter
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2 tablespoons gochujang paste (Korean fermented chili paste, sold in the international aisle or online. Start with 1 tablespoon if you're not sure about your spice tolerance. Brands vary a lot in heat.)
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1 tablespoon honey (or brown sugar)
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1 teaspoon low-sodium soy sauce
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1 clove garlic, minced (or ½ teaspoon garlic powder in a pinch)
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1 teaspoon toasted sesame oil
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2 teaspoons toasted sesame seeds, for topping
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1 sheet roasted seaweed snack, crumbled (the seasoned kind sold in individual snack packs. Optional, but it adds a good salty crunch.)
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1 scallion, thinly sliced, for topping
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Flaky salt, to taste
Gochujang Butter Popcorn Directions
Step 1: Preheat
Set your stove to medium heat and let your Popsmith preheat for 1 to 2 minutes.
Step 2: Add Oil and Kernels
Add the coconut oil, allow it to melt, then drop 3 kernels into the Popper. When the first kernel pops, add in the rest and cover the pot.
Step 3: Pop
Turn the Popper’s crank clockwise while the kernels pop to prevent burning.
Step 4: Remove
Take the Popper off the heat once popping slows to 1 to 2 seconds between pops, then transfer the popcorn to a large bowl.
Step 5: Make the Gochujang Butter
Melt butter in a small saucepan over low heat. Whisk in the gochujang, honey, soy sauce, garlic, and sesame oil until glossy and fully combined, about 1 to 2 minutes.
Step 6: Toss
Gradually pour the gochujang butter over the popcorn, tossing between each addition so every piece gets coated instead of pooling at the bottom of the bowl.
Step 7: Finish
Scatter the sesame seeds, crumbled seaweed, scallions, and a pinch of flaky salt over the top of your gochujang butter popcorn. Serve right away, while it's still warm and glossy.
More Gochujang Butter Popcorn Tips
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Taste as you go. Gochujang brands vary a lot in heat, so taste before committing to the full 2 tablespoons.
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Work fast. The gochujang butter thickens quickly but separates just as fast, so have your popcorn and toppings ready before you start it.
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No seaweed? No problem. Swap it for furikake for a similar salty crunch.
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Store smart. Gochujang butter popcorn is best eaten the day it’s made because the butter coating softens faster than a dry-seasoned batch. Leftover popcorn holds in an airtight container overnight, though.
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Double the glaze. It's just as good spooned over roasted vegetables or corn on the cob.
Heat with Staying Power
Sweet, funky, and spicy with every bite, this gochujang butter popcorn doesn’t pick one lane. Make it for a K-drama binge, game day, or your next lazy weekend at home. While you're at it, make a double batch of the gochujang butter. You can toss it with warm noodles for an instant sauce, or stir it into a bowl of rice.
No Popper yet? This is as good a reason as any to grab one. Then when you’re ready for round 2, browse our spicy popcorn recipes.
