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.