Skip to content
Maple Go-Chu-Jang Popcorn

Maple Go-Chu-Jang Popcorn

  1. Preheat the oven to 200°F. Prepare a large rimmed baking sheet with parchment paper.
  2. In a large stockpot, heat oil and popcorn kernels over medium-high heat, covered. Once the kernels begin popping, shake the pan occasionally to ensure even popping. Once the kernels have slowed in the rate of popping, pour into a large bowl. Toss in pecans.
  3. Prepare the sauce by whisking together the maple syrup, brown sugar, corn syrup, vanilla extract, and salt. Bring to a simmer for 4-5 minutes, constantly stirring. Remove the sauce from heat and add in baking soda and bibigo™ Go-Chu-Jang Hot & Sweet Sauce; it may bubble a bit, just keep whisking.
  4. Pour the sauce over the popcorn and pecan mixture in the bowl and immediately begin stirring to coat completely; alternatively you can put a lid on the bowl and shake. You want to work fast as it is very sticky!
  5. Spread the coated popcorn mixture on the prepared baking sheet. Bake for 1 hour, stirring every 20 minutes. Keeping the popcorn in clusters as desired, or forming into tighter clusters as needed.
  6. Sprinkle sea salt flakes on top and store in an airtight container.

Shopping Cart

Order processing starts the next business day. Orders are shipped Monday - Wednesday only.