David Chang’s Favorite Snack: Tingly Popcorn – Momofuku Peachy Keen

David Chang’s Favorite Snack: Tingly Popcorn

This is hands down the best popcorn. You could use any of the seasoned salts for popcorn, but my favorite is tingly. You get that tingly, numbing sensation from the Sichuan peppercorns plus the rounded umami flavors of our salt. It’s not necessary, but’s great if you toss in a little sugar too.

1 cup yellow popcorn kernels
½ cup neutral oil, such as safflower oil 
Momofuku Tingly Seasoned Salt (or another seasoned salt of your choice)
Sugar (optional)

Combine popcorn kernels and ¼ cup neutral oil in a large pop over high heat. Cover and wait for it to start popping. As it pops, gently shake pot to stir around the kernels. It is finished popping when there are about 3 seconds between pops. Uncover and pour in additional ¼ cup oil and top with several pinches of Momofuku Tingly Seasoned Salt (3 to 4 tablespoons or more) plus a dash of sugar, if desired. Toss to combine. Continue seasoning until it reaches the level of saltiness you desire.

Pantry Starter Pack | Bring Momofuku flavor to your home kitchen with our pantry starter pack. Featuring our Savory, Tingly and Spicy Seasoned Salts, Soy Sauce, Tamari, and Chili Crunch, this pack will give you the tools to season, sauce, and spice up your favorite dishes.

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