Return to General Recipes

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.



  • 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
  • 1/3 cup Lao Gan Ma spicy chili crisp
  • 1/3 cup vegetable oil
  • (Optional) 2 tsp chili oil or hot sesame oil
  • (Optional) a couple pinches of gochugaru or some other red pepper powder



  1. Put the popcorn kernels, salt, vegetable oil into the cold wok. Optionally the chili oil too.
  2. Put the Lao Gan Ma into a small mesh strainer to squeeze the oil into the wok, reserve the solids
  3. Mix everything up and cover the wok in thick foil, crimping the edges down to secure it down
  4. Turn to the highest heat and puncture the foil to let some steam out
  5. Start shaking, stirring, moving, agitating the pan when you hear the popcorn popping
  6. It’ll really start going, shake it back and forth while listening for the popping
  7. Once it slows down and gets to about 4-5 seconds between pops, take it off the heat
  8. Peel back the foil and add the reserved Lao Gan Ma solids and red pepper powder
  9. 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

Permanent link to this article: