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Home » Snacks » Gochujang Lime Popcorn

Gochujang Lime Popcorn

Published: May 10, 2020 · Modified: Jul 15, 2022 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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No more plain buttered popcorn! This popcorn has EVERYTHING! It's spicy, sweet, citrusy, and salty. Let's get poppin! Plus, it's ready in 10 minutes or less.

Gochujang Lime Popcorn in white bowls on a dark grey wood background.

Updated December 2020 with process photos, ingredients photos and more information. Updated July 2022 with ingredient notes, expert tips, expert FAQ, etc.

Gochujang Lime Popcorn will spice up your next snack time, movie night, and get together. This popcorn brings the heat from the gochujang, tangy tartness from lime juice, sweetness from honey, and saltiness from you guessed it: Flaky. Sea. Salt. Combine it all together and you have an explosion of tastes and textures in your mouth.

I love classic popcorn, but sometimes, I want something different than just buttered popcorn. So, why not make it hot and spicy, sweet and tangy, and butter and salty? This recipe, combines gochujang, butter, honey, lime juice, salt, and furikake to make a spicy, sweet, tart, salty version of the beloved snack. It also takes less than 10 minutes from start to finish! If you're looking for more snack idea for your next movie night check out my Frozen Taquitos in the Air Fryer or homemade Rice Krispies Treats.

Why You'll Love this Recipe

  • Super easy to make
  • Incredibly flavorful - addictingly spicy, salty and crunchy
  • Ready in under 10 minutes
  • A twist on classic buttered popcorn

Recipe Ingredients

Gochujang Lime Popcorn Ingredients. Everything is displayed in a 4x2 and each item is labeled with white text with a black outline.
  • Unsalted Butter - what's popcorn without butter? I like using unsalted to control the amount of sea salt we add to the popcorn at the end.
  • Popcorn Kernels - use your favorite brand or even microwavable popcorn bag.
  • Lime - I recommend a fresh whole lime to utilize both the juice and zest.
  • Honey - use your favorite brand! Adds a touch of sweetness.
  • Furikake - a dry Japanese condiment that's typically sprinkled on top of cooked rice, vegetables, and fish, or used as an ingredient in onigiri. It's usually includes sesame seeds, nori seaweed, salt. I love and recommend this yuzu furikake! Furikake can be found at most grocery stories and asian markets. Could be replaced with just sesame seeds.
  • Gochujang - a savory, sweet, and spicy fermented condiment popular in Korean cooking. Can be found at asian markets, some world market and even whole foods.
  • Vegetable Oil - a neutral high-smoke-point oil that most people have on hand.
  • Sea Salt - What's popcorn without salt? It enhances the overall flavor of this popcorn. I like flaky sea salt but you could use popcorn salt or kosher salt.

Step-by-Step Instructions

  1. In a small saucepan, combine unsalted butter, gochujang, honey, and lime juice.
Butter, lime, gochujang in a small pot on the stove. A number 1 is in a white circle in black in the upper left corner.
  1. Whisk over low heat until combined. Keep warm until popcorn made.
Gochujang lime mixtures melted in a small pot on the stove with a whisk. A black #2 is in the upper left corner in a white circle.
  1. Pop ½ cup of popcorn kernels using your preferred method.
A large pot with lid has popcorn kernels in it. A #3 in black in a white circle in the upper left corner.
  1. Put popcorn in a large bowl and top with gochujang lime mixture.
Popped popcorn in a large metal bowl with a red sauce on top. A #4 in black is in the upper left corner in a white circle.
  1. Toss well until combined and all popcorn is coated.
Popcorn is tossed in an orange/red sauce in a large metal bowl. There's a black #5 in a white circle in the upper left corner.
  1. Top with furikake and flaky salt to taste. Serve immediately and enjoy.
2 white bowls of Gochujang Lime Popcorn topped with sesame seeds and sliced green onion on a dark grey background. A back #6 in a white circle in the upper left corner.

Expert Tips

  • Use a large, heavy bottomed pot like a dutch oven. The heavy bottom helps the pot heat more evenly. Be sure you have a lid!
  • Make sure the pot is large to give the popcorn lots of room. You’ll be surprised how much popcorn a few kernels can make.
  • Use a high or neutral smoke point oil! Coconut oil can take high heat but I realize you might not have that on hand. Vegetable oil is most commonly on hand and has a neutral smoke point. DON'T use butter or olive oil as it will burn/ get rancid when heated too high. Hence, why butter is part of our sauce to be drizzled on after the popcorn is cooked.
  • If you're using microwavable popcorn, microwave the popcorn on half power to reduce the chance of over-popping and burning. I always pull my microwave popcorn out just before the popping stops.

Recipe FAQ

What is Gochujang?

Gochujang, a Korean fermented red chili paste used in many Korean dishes for its savory, yet sweet and spicy flavor. It's a thick, very concentrated condiment, where a little goes a long way.
It's a staple ingredient in my fridge and turns fried chicken and fried rice into delicious spicy dishes with great depth of flavor. You can also use it to marinate meat, stir into dipping sauce, or mix into stir frys and soups.

Where can I buy Gochujang?

Gochujang is typically sold in red tubs and can be found in Asian markets, in the Asian section of the international food aisle in the grocery store, or in the Korean section at international and specialty grocery stores.
While you are there. See if you can find a bottle or jar of furikake. It's a Japanese topping mix of dried bonito, sesame seeds, salt, seaweed, and other goodies. Sprinkle it on cooked rice, vegetables, and fish. It adds great texture and flavor onto any Asian dish, and I recommend it on fried rice, your favorite take out, and of course popcorn!

What's the difference between white and yellow popcorn kernals?

White popcorn kernels are smaller, more delicate kernels than their yellow counterparts. Yellow kernels tend to pop larger, and are sturdier. Yellow kernels are also...well yellow which gives that 'buttery' popcorn appeal when popped.

A close up of Gochujang Lime Paper in two white bowls and topped with furikake and sliced green onion on a dark grey wood background.

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PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.

spicy popcorn

Gochujang Lime Popcorn

Mara
In less than 10 minutes, pop your way to a deliciously spicy snack. Made with Gochujang, lime and lots of tasty crunchy bits.
5 from 1 vote
Print Recipe Pin Recipe
Cook Time 10 minutes mins
Total Time 10 minutes mins
Course Dessert, Snack
Servings 4 people
Calories 239 kcal

Ingredients
  

  • 3 tablespoon vegetable oil* or refined coconut oil
  • ½ cup popcorn kernels
  • 2 tablespoon unsalted butter
  • 2 tablespoon gochujang**
  • 1 tablespoon lime juice + zest
  • 1 tablespoon honey
  • flaky sea salt
  • furikare optional

Instructions
 

  • In a small saucepan, combine unsalted butter, gochujang, honey, and lime juice.
  • Whisk over low heat until combined. Keep warm until popcorn made.
  • Pop ½ cup of popcorn kernels using your preferred method.
  • When popcorn is done, immediately toss with gochujang mixture!
  • Top with furikake and flaky salt to taste.

Notes

*The amount of vegetable oil might vary depending on the brand of popcorn.
**For a milder spice, use 1 tablespoon of gochujang. But, add in 1 extra tablespoon of butter.
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.
  • Use a large, heavy bottomed pot like a dutch oven. The heavy bottom helps the pot heat more evenly. Be sure you have a lid!
  • Make sure the pot is large to give the popcorn lots of room. You’ll be surprised how much popcorn a few kernels can make.
  • Use a high or neutral smoke point oil! Coconut oil can take high heat but I realize you might not have that on hand. Vegetable oil is most commonly on hand and has a neutral smoke point. DON'T use butter or olive oil as it will burn/ get rancid when heated too high. Hence, why butter is part of our sauce to be drizzled on after the popcorn is cooked.
  • If you're using microwavable popcorn, microwave the popcorn on half power to reduce the chance of over-popping and burning. I always pull my microwave popcorn out just before the popping stops.

Nutrition

Calories: 239kcal | Carbohydrates: 21g | Protein: 2g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 15mg | Sodium: 3mg | Potassium: 71mg | Fiber: 3g | Sugar: 5g | Vitamin A: 177IU | Vitamin C: 1mg | Iron: 1mg
Tried this recipe?Tag me on Instagram @makewithmara or hashtag #makewithmara

Looking for some to combat the spice? Cool off with my refreshing Watermelon Mozzarella Salad!

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Reader Interactions

Comments

  1. André says

    July 25, 2023 at 6:29 pm

    5 stars
    Outstanding ... loved it. Thanks so much!

    Reply

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