Stovetop Popcorn: Homemade, Healthy & Delicious
Stovetop Popcorn: Homemade, Healthy & Delicious
How to Make Perfect Popcorn on the Stovetop with Korean Corn Kernels
Worried about the chemicals sometimes found in microwave popcorn packaging? This recipe offers a healthier alternative! Learn how to make delicious, fluffy popcorn right in your frying pan using non-GMO Korean corn kernels, often available at health food stores like Natur_eum or Choro_kma_l. Making popcorn at home allows you to control the ingredients, using minimal oil and salt for a guilt-free snack. Enjoy the satisfying crunch and natural flavor!
Ingredients- 2 handfuls popcorn kernels (approx. 100g)
- 1 tablespoon cooking oil (vegetable, canola, or similar)
- Pinch of fine salt (to taste)
Cooking Instructions
Step 1
We’ll start with the star ingredient: popcorn kernels! Opt for non-GMO Korean corn kernels, which are readily available at health food stores. A single bag provides enough for about three batches, making it a great value. If your kernels come in a resealable bag, be sure to seal it tightly and store it in the refrigerator to maintain freshness.
Step 2
Grab a clean, dry frying pan. Heat the pan over medium heat for about 2-3 minutes. Preheating the pan properly is key to ensuring the kernels pop evenly and efficiently.
Step 3
Once the pan is hot, add about 1 tablespoon of cooking oil. You don’t need much – just enough to coat the bottom of the pan lightly. Let the oil heat for another 1-2 minutes over medium heat. Be careful not to let it smoke.
Step 4
Spread the popcorn kernels evenly in a single layer across the bottom of the pan. Avoid overcrowding, as this can hinder popping. Sprinkle a pinch of fine salt evenly over the kernels. You can always add more salt later, so start with a little.
Step 5
Immediately cover the pan with a lid. Now, be patient! Keep the heat at medium. In about 4-5 minutes, you’ll start hearing the magical ‘pop!’ as the kernels begin to burst. The popping will start slowly and then increase in frequency.
Step 6
If you reduce the heat too much for fear of burning, you’ll end up with a lot of unpopped kernels. Maintaining medium heat is crucial for optimal popping. While the lid is on, gently shake the pan back and forth, and up and down, much like you would stir-fry ingredients. This movement prevents sticking and burning while ensuring even heat distribution, maximizing the number of popped kernels.
Step 7
After popping, you might find a few hard, unpopped kernels remaining. These are extremely hard and should NEVER be chewed, as they can damage your teeth. As tempting as it might be, it’s best and safest to discard them.
Step 8
Voilà! You have perfectly popped, warm, and fluffy popcorn. Because we used a small amount of oil and controlled the salt, this homemade popcorn is wonderfully light and flavorful, without being greasy or overly salty like some store-bought versions. Enjoy this wholesome, delicious snack anytime!
