I’m don’t have a cool party trick. I’m not double jointed. I’m not a gymnast or former cheerleader. I can’t curse in Russian. I never could do one of those beer funnel things. My tap dancing skills really need some work (mostly because I never had them in the first place). I can play a few jazz tunes on the piano, but that always ends up being more embarrassing than impressive.
In the absence of a party trick there is this: Roy Choi’s Furikake Kettle Corn. Praise the Lord above. This is SO FOR REAL GOOD.
There’s a lot we need to talk about. I know that I’ve mentioned the work ‘furikake’ like it ain’t no thing and you might be like.. um, WHAT!?
Furikake is a sweet and savory Japanese spicy that is meant to be sprinkled over white rice. In furikake you’ll find, dried fish flakes (bonito), seaweed bits, sesame seeds, sugar, salt, and (in the case of my furikake) wasabi. It’s a magic seasoning that encompasses every sweet, salty, savory, and umami desire. Find Wasabi Furikake (with fish flakes) here. Find Furikake (without fish flakes) here.
To our kettle corn we also add Corn Pops (YES a cold cereal), finely chopped bacon (burnt is best), finely chopped dried pineapple, red pepper flakes, chives, and browned butter.
Should I step back a bit and let that sink in. Those are some crazy flavor combinations.
This recipe comes from Roy Choi, the god-father of the food truck movement in Los Angeles. This magic popcorn is served at his restaurant A-Frame in LA. Happy Hour, get to it!
This recipe is non-negotiable.
First non-negotiable: you must make it. I know I’m bossy, but don’t fight me on this one.
Second non-negotiable: all of the listed ingredients must make their way into this oh-my-gosh-AMAZING popcorn concoction. You can’t substitute kale for furikake, margarine for butter, air for dried pineapple, or corn flakes for corn pops. Everything in the bowl! Every little bit. This recipe is exactly right.
I didn’t add a tremendous amount of sugar to my kettle corn. It’s mostly popcorn. Not too sweet.
Crisp bacon and dried pineapple are chopped extra-fine.
Into a large bowl with the Corn Pops!
Bacon and pineapple, too!
Furikake, red pepper flakes, chives, and butter are tossed together in the popcorn.
Don’t taste it yet… if you go in now, you’ll never ever stop.
Once in a serving bowl I add a good dose (like a really good dose) of Furikake, chili flakes, cayenne pepper, and chives. The popcorn should be inundated with toppings, sweet and salty.
It’s hard for me to properly articulate how intriguing and unstoppable this popcorn mixture is. The ingredients are a bit unusual, but once you get your hands on them you’ll have a party trick from here until your partying days are over. It really is that wondrous!Print
Roy Choi’s Furikake Kettle Corn
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Roy Choi’s infamous Kettle Corn served a A-Frame Restaurant in Los Angeles.
For the Kettle Corn
- 3 tablespoon canola oil
- 1/4 cup corn kernels
- 1 tablespoon granulated sugar
- salt to taste
For the Mix
- 4 heaping cups kettle corn
- 1 cup Corn Pops (the cold cereal)
- 2 tablespoons furikake, plus more for topping if desired
- 1 teaspoon red pepper flakes
- pinch of cayenne pepper
- 3 tablespoons finely chopped dried pineapple
- 3 tablespoons finely chopped crisp bacon
- 4 tablespoons unsalted butter, melted and browned
- 2 tablespoons minced chives
- To make the kettle corn, in a medium saucepan with a tight-fitting lid, heat the canola oil over medium heat. Add the corn kernels and sprinkle with granulated sugar. Place the lid over the pan, keeping the lid slightly ajar.
- Allow popcorn to begin popping. Once or twice, cover the pan completely, and use pot holders to lift the pan and shake it. When popping slows, remove from heat and sprinkle lightly with salt. Shake into a large bowl.
- Add Corn Pops, furikake, red pepper flakes, pinch of cayenne, diced pineapple, and diced bacon. Drizzle the melted butter over the mixture and toss to combine. Place in a serving bowl and sprinkle with more furikake and minced chives.
- Serve and enjoy!
- Serving Size: serves 4
I’ll replace bacon with smoked, dried coconut flakes and if that doesn’t work, I’ll use my shiitake bacon. Thanks! I like everything about this recipe–sans bacon.
You had me at Roy Choi……. :) Going to check out his new place Local in Watts this weekend… STOKED! https://www.welocol.com
Sounds like a bit of work but well worth it. This is the ultimate munchy food. Pinning.
I made this for an appetizer party last night and it was a huge hit. So delicious and I am definitely no longer worried about using up the extra 3/4 of a box of corn pops in my cupboard now. I was a bit worried about how it would work, but it was great!
How about a faux bacon substitute like Morning Star Breakfast Strips? Do you think it would be just as good? I don’t eat meat but this looks addicting!
Made this for a movie night tonight and I cannot exaggerate how good it was. Four people with very different tastes and preferences in food scrabbled over the last bits left in the bowl and nobody could stop talking about how amazing and addictive it was. Recipe requests came in immediately. This is one to keep in the back pocket for sure!
I wanted to like this so much, and it was pretty good, but it didn’t change my world. Maybe it could never live up to my expectations after reading Joy’s gushing praise. My biggest problem was that the toppings kept slipping to the bottom no matter how much I tried to stir it up so that there was very little flavor on the actual popcorn. Is there a trick to keep the toppings distributed?