Time: 15min
Servings: 2 med bowls
Rating: 4.5/5
Recipe by Brian: https://youtu.be/3fG8rNHUspU
INGREDIENTS
- 1/4 tsp salt
- 1 tbs Fried Chili in Oil (LaoGanMa), oil squeezed out
- 1/2 tbs canola oil
- 1/4 cup corn kernels
- 1/2 tsp gochugaru powder
INSTRUCTIONS
- In a large pot, add in salt, LaoGanMa chili oil, and canola oil. Dissolve salt in the oil.
- Add in kernels and mix together until kernels are well coated.
- Cover pot securely with aluminum foil and poke steam holes.
- Heat pot on high heat. When popping starts, lift pot and shake and stir. Periodically put pot back on the heat.
- When there are ~2sec between pops, remove pot from heat.
- Add LaoGanMa chili chunks and gochugaru, shake vigorously.
- Serve.
Thoughts
Delicious. Ensure there is enough steam holes so the popcorn does not become soggy. I think some numbing oil would also work well. I have also tried with wasabi salt, use 1/2 tsp wasabi salt and 3 tbs plain oil with kernels. The wasabi was a very light flavor, maybe because the salt didn’t dissolve very well in the oil.