@basicsundaycooking Tteokbokki popcorn recipe below 2 tbsp cooking oil (I used @Graza ) 1/4 cup popcorn kernals (I used @Orville Redenbacher's ) 1-2 tbsp melted unsalted butter 2-3 spoons of tteokbokki (Korean rice cake) sauce A pinch of salt Can also sprinkle white cheese powder 1. In a medium-sized pot, add cooking oil along with the popcorn kernels. 2. Stir gently to ensure the kernels are evenly coated with oil. 3. Set the pot over medium heat, keeping the lid slightly ajar to allow steam to escape. Shake the pot every 30 seconds to prevent burning and ensure even popping. 4. Once the popping slows down to about one pop every 3 seconds, remove the pot from the heat. (The overall cooking time was 7 minutes for me) 5. Carefully take the pot off the stove. 6. Drizzle in melted butter, tteokbokki sauce, and a pinch of salt. Adjust the amounts to suit your taste! 7. Shake and stir to coat the popcorn thoroughly. #koreanfood #tteokbokki #popcorn ♬ original sound - BasicSundayCooking

Crimson Heat, Golden Crunch: A Snack That Sings

Tteokbokki popcorn becomes a whole mood when paired with the bright, candy‑spicy bounce of “SNACK” by Shawn Wasabi feat. raychel jay, turning this sweet‑spicy, gochujang‑glossed creation into a full sensory experience where flavor and sound mirror each other—crunch meeting synth sparkle, heat meeting sugary hooks, and every buttery kernel echoing the song’s playful indulgence as if the track were written for this exact bowl of fiery, golden joy.

🎶 🍿🔥🌶️🧈🍯✨🥢🌊🎉🍘🌶️💫 🔊 the snack that smiles back - Shawn Wasabi, raychel jay

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Tteokbokki popcorn is what happens when Korea’s iconic street‑food heat collides with the buttery comfort of movie‑night snacking 🍿🌶️.

It’s playful, a little chaotic, and absolutely irresistible—the kind of mash‑up that makes you wonder why it didn’t exist sooner. Imagine the familiar crunch of popcorn wrapped in a glossy, gochujang‑kissed caramel that’s equal parts sweet, spicy, and umami ✨🔥. It’s the flavor profile of a late‑night Seoul food stall, reimagined for your couch, your party table, or your next creative kitchen experiment.

What makes this snack so fun is its personality. It channels the boldness of classic tteokbokki—the chewy rice cakes simmered in fiery red sauce—but translates it into something airy and snackable 🎈🔥. The heat is playful rather than punishing, the sweetness rounds everything out, and the buttery base keeps it grounded in popcorn comfort 🧈. It’s a snack with swagger, the kind that turns heads when you bring it out and sparks conversations about flavor, culture, and the joy of remixing food traditions.

Whether you’re a Korean food devotee or simply someone who loves a good culinary twist, tteokbokki popcorn is a guaranteed crowd‑pleaser 🎉. It’s fast to make, wildly addictive, and endlessly customizable. Add sesame seeds for nuttiness ✨, crushed seaweed for depth 🌊, or extra gochugaru if you want to turn up the heat 🔥🔥🔥. However you riff on it, this is the sweet‑spicy treat you’ll be making again and again.

🍿🔥 Tteokbokki Popcorn Recipe

Ingredients

• Popped popcorn 🍿
• Butter 🧈
• Gochujang 🌶️
• Honey or brown sugar 🍯
• Soy sauce 🥢
• Gochugaru 🔥
• Sesame oil 🌿
• Sesame seeds ✨
• Crushed roasted seaweed 🌊

Instructions

1. Melt the butter in a small saucepan over medium heat 🧈🔥
2. Whisk in gochujang, honey, soy sauce, and gochugaru until smooth and glossy 🍯🌶️
3. Remove from heat and stir in sesame oil for that nutty finish 🌿
4. Pour the sauce over the popcorn and toss quickly to coat 🍿✨
5. Spread on a tray to cool so it crisps up nicely ❄️
6. Finish with sesame seeds or seaweed for texture and flair 🌊✨

#PopcornMagic 🍿 #SweetSpicy 🔥 #GochujangGlow 🌶️ #SnackRemix ✨ #KFoodFun 🎉