Gochujang Caramel Popcorn

Gochujang Caramel Popcorn

Cook Time: 15 minutes
Total Time: 15 minutes


  • 3 Tbsp Coconut oil or other cooking oil
  • 1/3 Cup Popcorn Kernels

For Gochujang popcorn seasoning

  • 1 Tbsp Cooking oil (Sunflower/grapeseed/rice bran/avocado, etc.)
  • 1/2 Tbsp White Miso or Classic/Adzuki/Butternut Miso
  • 1/2 Tbsp Gochujang
  • 3 Tbsp Maple syrup or Honey
  • (optional) 1 tsp Garlic powder or 2 tsp of minced fresh garlic/ Nutritional yeast


To make popcorn

  1. Place 3 Tbsp of cooking oil of your choice and 3 popcorn kernels in a large sauce pan (2 L).
  2. Cover and cook over medium-high heat until all 3 kernels pop.
  3. Take the three kernels out of the pan and add the rest of the popcorn kernels (1/3 Cup).
  4. Cover and take the pan off of the heat and wait 30 seconds.
  5. Put the pan back on the heat and shake the pot occasionally, so the kernels pop evenly.
  6. After roughly 2 minutes, when popping sound slows down take the lid off and pour them to a bowl to set aside.

Gochujang popcorn seasoning

  1. Wipe the pan used for popcorn with paper towel, and put cooking oil, miso, gochujang and maple syrup (or honey). (add garlic if you are using fresh one)
  2. Place the pan back on the stove at low-medium heat and then stir the sauce ingredients to be mixed well.
  3. Heat the sauce until it bubbles up a bit and slightly thicken.
  4. Pour the sauce over the prepared popcorn evenly and toss well so the sauce can cover the popcorn well. (if you use garlic powder and/or nutritional yeast, sprinkle them now)
  5. There you have it! Enjoy :)