Sweet and salty caramel popcorn gets an umami-based upgrade thanks to Woon Sea Moss Seasoning!

Recognized as the fifth taste, umami means “essence of deliciousness” in Japanese, and is often described as the “meaty,” savory quality that deepens flavor. It might seem like an odd combination at first, but the trifecta of sweet, salty, and umami often makes a winning formula in Asian cooking. Miso paste, hoisin sauce, and some soy sauces are examples of staple pantry items that highlight the harmonious marriage of these flavors.

So, grab yourself a bottle of our Sea Moss Seasoning and pop away! Make some for your next party or gathering and become the most popular person in the room. (You’ll thank me later).

-Janine

Yield: 10-12 cups

Ingredients

2 tbsp neutral oil
⅓ cup popcorn kernels OR 10 cups popped popcorn
2 tbsp butter (or vegan butter)
2 tbsp milk (or vegan milk alternative)
¼ cup white sugar
¼ cup brown sugar
¼ tsp baking soda
1 tsp salt
2 tbsp Woon Sea Moss Seasoning

Preparation:

Pop the popcorn
Preheat the oven to 300F and line a baking sheet with aluminum foil or a silicon liner.

Heat 2 tbsp oil in a medium pot over medium/high heat. The oil should generously coat the bottom of the pan.

Test a few popcorn kernels in the hot oil to start. Once they pop, add the popcorn kernels into the pot and cover.

Turn down the heat to medium and allow the popcorn to pop. Gently shake the pan during the first few minutes to avoid burning the kernels. Once the popping sound begins to slow down, take the pan off the heat until no more popping ensues.

Pour the popcorn into a large bowl.

Make the caramel
Melt the butter in a saucepan over medium heat. Once melted, add the salt, milk, and sugar and stir until combined.

Stirring continuously, bring the caramel mixture to a boil.

Add the baking soda and rigorously stir for 30 seconds. The bubbling and foaming effect of the baking soda will aerate the caramel to make it lighter, smoother, and easier to coat the popcorn.

Assemble
Working quickly, drizzle the caramel mixture over the popcorn, using a spoon or rubber spatula to gently fold the popcorn until all the kernels are coated.

Pour the popcorn onto the baking sheet and generously sprinkle with Woon Sea Moss Seasoning.
Bake for 10-12 minutes.

As the popcorn cools, the caramel will harden and create a delicious crunch.

Store in an air-tight container at room temperature for up to 5 days.

Events

Woon Presents Woon Bakery Pop Up ~ Sun. July 10th

Janine Liu · July 7, 2022

Woon presents another week of Woon Bakery, a preorder only Brunch Pop Up on Sunday, July 10th from 10am-12pm.

Woon Bakery originated when our dumpling cook, Janine Liu, developed a recipe for Chinese bakery-style hot dog buns – Nathan’s hot dogs wrapped in fluffy milk bread and glazed in simple syrup – that sent the whole kitchen into a frenzy for more.

For those of us who spent our youth going to Chinese bakeries, pastry cases filled with a dizzying array of sweet and savory biscuits, buns, breads, and cookies are the touchstone of nostalgic memory. After weeks of recipe testing and development, we settled on a menu driven by this nostalgia we have for the treats of our childhoods. We will be offering freshly-baked goods inspired by Chinese bakeries like Bolo Bao (菠蘿包), Almond Cookies (杏仁餅), Baked Chinese BBQ Pork Buns (叉燒麵包), and Chinese Hot Dog Buns (腸仔包), in addition to our very own Woon Milk Tea. We hope to expand on this menu for future Woon Bakery Pop Ups to come ~ think congee (rice porridge) w/ house made pork floss, egg sandwiches, faun tuan (Chinese donuts wrapped in sticky rice), etc.

Woon Bakery embraces Chinese bakeries a cultural cross-section. Whether these treats were a part of your childhood or are entirely new to you, we hope that each bite helps you connect to a collective Chinese American memory.

Pre-order and Pick Ups only
Sunday, July 10th
Pick up from the Woon Window 10am - 12pm

Preorder Now

Woon at Home

Woon at Home ~ Soy-Marinated Tea Egg

Janine Liu · July 3, 2022

Soy marinated tea eggs — Tea Eggs served with Woon Seamoss Seasoning and sesame seeds

Ancient legend has it that the first-ever Chinese tea egg was created by accident when an old egg seller’s grandson mistakenly hard-boiled some eggs in a pot of tea. The old man didn’t realize the pot was full of tea leaves, but when he ate the eggs, he found that they were absolutely delicious and began to sell them to the community.

Tea eggs are essentially boiled eggs infused with the flavors of Chinese tea, spices like star anise and Sichuan peppercorns, and soy sauce. My sister particularly loved them infused with chili and could eat up to four at a time, despite my mother’s protests and cries about high cholesterol. Today, variations of these eggs are sold all over China by street vendors, especially at breakfast time. They can also be found ready-to-eat at stores HMart and 99 Ranch, though we are going to show you how to make these delicious delicacies at home using our very own Woon Oolong Tea that you can find in our market.

-Janine

Yield: 6 eggs

Ingredients:

6 eggs
1/2 cup soy sauce
2 tbsp rice vinegar
3 tablespoons Woon Oolong Tea
1 tsp sugar
2 tsp salt
2 cups water (or enough so that all eggs are submerged)

Optional Aromatics (for extra deliciousness):

2 slices of ginger
3 cloves of garlic
3 star anise
1 tsp Sichuan peppercorns
2 tbsp Shaoxing wine

Preparation:

Prepare a bowl of ice water.

Bring a large saucepan of water to a gentle boil and carefully lower the eggs into the water. For a jammy egg, boil for 7 minutes. For a hard egg, boil for 10 minutes.

Transfer the eggs to a bowl of ice water and let sit for 2 minutes. Remove eggs from the ice water and peel.

Meanwhile, add soy sauce, rice vinegar, Woon Oolong Tea, sugar, salt, water, and any optional aromatics to a pot. Bring the mixture to a simmer for 10 minutes, then remove from heat, set aside, and let it cool completely.

Soak the cracked eggs in the sauce base in an air-tight container for at least 4 hours in the refrigerator, though they are best enjoyed after 24 hours. Make sure all the eggs are completely submerged in the marinade, using a paper towel to help if needed.

These eggs last for 3-4 for days in the refrigerator and can be eaten in place of your regular intake of eggs. Cut them in half and add them on top of your instant ramen or avocado toast, sprinkle some Sea Moss Seasoning on them for a quick snack, or put a Chinese spin on your breakfast by having tea eggs instead of a fried egg.

Enjoy!