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Pepcorn (BDG’s wok popcorn)

This is the pepcorn recipe from Brian David Gilbert, from the video here

I’ve doubled it here because I have a big wok.


This is the pepcorn recipe from Brian David Gilbert, from the video linked. I've doubled it because I have a big wok.
Servings 4


  • 1 cup popcorn kernels
  • 1 tsp theater salt (table salt run through a spice grinder to turn it into a powder) OR 2 tsp magic mushroom powder salt
  • cup Lao Gan Ma spicy chili crisp
  • cup neutral oil like vegetable oil
  • 2 tsp chili oil or hot sesame oil (Optional)
  • 2 pinches gochugaru or some other red pepper powder (Optional)


  • Put the popcorn kernels, salt, vegetable oil into the cold wok. Optionally the chili oil too.
  • Put the Lao Gan Ma into a small mesh strainer to squeeze the oil into the wok, reserve the solids
  • Mix everything up and cover the wok in thick foil, crimping the edges down to secure it down
  • Turn to the highest heat and puncture the foil to let some steam out
  • Start shaking, stirring, moving, agitating the pan when you hear the popcorn popping
  • It'll really start going, shake it back and forth while listening for the popping
  • Once it slows down and gets to about 4-5 seconds between pops, take it off the heat
  • Peel back the foil and add the reserved Lao Gan Ma solids and red pepper powder
  • Put the foil back on, cover the wok with a towel, and shake the whole thing up. I pour everything into a big stock pot to shake it up, depends on how big your wok is and how much you make




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