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.
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
- 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
- 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.
- Put popcorn in a large bowl and top with gochujang lime mixture.
- Toss well until combined and all popcorn is coated.
- Top with furikake and flaky salt to taste. Serve immediately and enjoy.
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
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.
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!
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.
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Gochujang Lime Popcorn
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
- 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
Looking for some to combat the spice? Cool off with my refreshing Watermelon Mozzarella Salad!
Did you make this recipe? Let me know!