Start watching
Tending Nature poster 2021

Tending Nature

Start watching

Southland Sessions

Start watching

Earth Focus

Start watching

Reporter Roundup

Start watching

City Rising

Start watching

Lost LA

Start watching
Your donation supports our high-quality, inspiring and commercial-free programming.
Support Icon
Learn about the many ways to support KCET.
Support Icon
Contact our Leadership, Advancement, Membership and Special Events teams.

What Your Next Party Needs: A-Frame's Furikake Kettle Corn

Photo Courtesy A-Frame
Photo Courtesy A-Frame

After years as a corporate chef at the Beverly Hilton, Roy Choi made his biggest stamp on the culinary scene with a simple taco. Well, not just any taco, but rather one filled with grilled marinated short ribs and spicy kimchi slaw--a Korean-Mexican, street-food hybrid served curbside. After the birth of Kogi, Choi can't be stopped.

The chef now casts the same broad flavorful strokes at his two brick-and-mortar restaurants: Chego in Palms, and A-Frame in Culver City (we can add Beechwood in Venice to the list, where he was just brought on to tweak the menu). Chego is a tight pop-in spot for loaded rice bowls; at A-Frame, it's a hipster picnic in a stylishly designed former IHOP.

Listening to Choi talk about his food philosophy is akin to hearing a hip-hop, skate-punk, surf-artist rap. "A-Frame was a mixed tape for me, a lazy-foot style of food," he says. "I wanted to create a restaurant where you can reach across the table, double dip, put something in someone else's mouth. Like dim sum...there's a certain energy. You just eat, share and have fun."

Choi was interviewed in Departures: Venice, KCET's oral history and interactive documentary. Watch another video interview here.

While the crispy beer-can chicken--one of the best birds in town--sticky, air-dried ribs, and Korean-inspired burger will probably always be on the menu, you'll see things like knuckle-and-oxtail stew, whole fried Dungeness crab, and seasonal salads make appearances.

The furikake kettle corn, another menu staple, is the perfect example of Choi's mix of bold yet familiar flavors--kettle corn, Corn Pops, dried pineapple, bacon, a little spice and garlic, plus Japanese seaweed seasoning. It's a wildly addictive snack that you'll devour in seconds.

"When I was in Hawaii, my friends told me 'this is how it's done on da islands,'" says Choi. "So I came home, and it became the cornerstone to the development of A-Frame, L.A.-style."

And it definitely adds soul to any party. Here's the recipe:

Furikake Kettle Corn
Recipe adapted from Roy Choi, A-Frame
Makes 4 servings

4 cups kettle corn
2/3 cup of corn pops
2 ounces clarified butter
2 tablespoon furikake
1 teaspoon red chili flake
Pinch of cayenne pepper
2 tablespoon dried pineapple
2 tablespoon chopped bacon
2 teaspoon minced chives or Shiso

In a large bowl, add all of the ingredients and mix well. Pour into a serving bowl or onto the table. "Lick your fingers and get dirty with some friends and strangers," adds Choi.