The godfather of Kogi food truck movement, Roy Choi's most underrated creations is probably A-Frame's kettle corn. The furikake kettle corn is the perfect example of Choi's mix of bold yet familiar flavors--kettle corn, Corn Pops, dried pineapple, bacon, a little spice of cayenne pepper and chili flakes, dried fish, sesame seeds and crushed bits of rice cracker. LA weekly siad, "Furikake kettle corn exists in the cultural gray area between American and Asian -- a great triumph in cultural hybridization." Choi said, "When I was in Hawaii, my friends told me 'this is how it's done on da islands. So I came home, and it became the cornerstone to the development of A-Frame, L.A.-style." This recipe is adapted from Chef Roy Choi.
Ingredients
4 cups kettle corn
2/3 cup corn pops
2 ounces butter
2 tbsp furikake
1 tsp red chili flake
Pinch of cayenne pepper
2 tbsp dried pineapple
2 tbsp chopped bacon
2 tsp minced chives
Directions
1. Chop and fry bacon, mince chives, and clarify butter.
2. Chop finely fried bacon and dried pineapple using a food processor.
3. In a large bowl, combine all ingredients.
4. Pour into a serving bowl.
5. “Lick your fingers and get dirty with some friends and strangers" as Chef Roy Choi says.
