I was very excited about this recipe, but ended up disappointed. Although the flavor was excellent (it benefitted from just a pinch of salt), the popcorn was much to wet to be a finger food. Has anyone else made this recipe with a drier popcorn that you could eat with your hands?
Savory Kimchi-Nori Popcorn
A mix of intensely umami Asian flavors makes this popcorn heartier than most. Great as a snack, try it also as a side dish or as part of an appetizer spread.
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Credit: Anna Stockwell
6 tbs. sesame seeds, toasted
6 tbs. sesame oil
3 tsp. sriracha
6 cups basic popcorn
1 5-inch strip sushi nori, finely chopped
6 cups basic popcorn
1. Preheat oven to 350°. In a large bowl, toss together kimchi, sesame seeds, sesame oil, sriracha, and popcorn.
2. Spread popcorn mixture in a single layer on parchment-lined baking sheets; bake for 5 minutes, stirring occasionally, rotating trays halfway through.
3. While popcorn is still warm, sprinkle with chopped nori.
SERVES 6
Ratings & Reviews (2)
Six tablespoons of sesame oil AND sesame seeds? I'm not even going to try this. There are Chinese entrees that don't even use a tablespoon of either. Six teaspoons would still be way too much even for twelve cups of popcorn. Plus the wet kimchi of course it will be a gooey mess
Savory Kimchi-Nori Popcorn
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