After the sweet Swedish popcorn recipe, the Crispy Korean popcorn follows for the last and most important group game against South Korea, nice and spicy, like hopefully the game!


For the popcorn:

  • 70g popcorn corn
  • 2 l frying oil
  • 2 tbsp popcorn oil
  • 100 grams of flour
  • 1 egg
  • 50ml milk

For the sauce:

  • 2 tbsp chilli oil
  • 3 tbsp sesame oil
  • 3 tablespoons soy sauce
  • 1 teaspoon curry
  • 2 tbsp ketchup
  • 4-6 tbsp sambal oelek paste (alternatively spice paste)
  • diced garlic (optional)
  • ginger (as needed)

For the second sauce (as needed):

  • 2 tbsp salt
  • 4-5 tbsp rice vinegar


With the popcorn loop you prepare the popcorn as usual, but without seasoning it. At the same time you heat up 2 liters of oil in the saucepan.

After the popcorn is ready, prepare the batter for frying. Mix this with flour, egg and milk until it becomes thick.

Then you prepare the spicy sauce in a pan. To do this, add the sesame oil and garlic to the pan and let everything sweat. Then you add all the other ingredients for the sauce, stir everything and let it simmer.

When the oil is hot enough to fry, dip the popcorn in the batter and add it to the pan. There it is fried until it is lightly browned. Then remove the popcorn and let it drain briefly on kitchen paper.

Now the crispy Korean popcorn is ready. To top it off, you can drizzle the spicy sauce over the fried popcorn or use it as a dip.

Bon appetit!

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