Regular readers of this blog know that we love popcorn in just about every form. Tonight’s recipe was inspired by the fact that I was also making Brussel sprout kimchi and had just opened a new container of gochujang, a spicy paste of fermented soy beans, glutinous rice (the kind for making sticky rice), barley malt, and chili peppers.
Ingredients & Directions
Pop 1/3 c. of popcorn.
Whisk together 2 Tbs melted butter, 2 tsp gochujang paste, 1 tsp sesame oil, 1 tsp light corn syrup. Pour over popcorn.
Add a light dusting of salt mixed with red cayenne pepper to taste.