Kimchi Bacon Jam
A savory, tangy, slightly sweet condiment made with crispy bacon and fermented kimchi. Jammy but not stiff, this versatile topping adds depth and umami to burgers, grilled cheese, eggs, and rice bowls. It thickens as it cools, so don’t overcook it in the pan.
Ingredients
- 6 slices bacon, diced
- 1 cup kimchi, drained and finely chopped
- 1 small onion or shallot, finely diced
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp gochujang, optional, for depth
Instructions
- Add diced bacon to a cold skillet and cook slowly over medium-low heat until the fat is rendered and the bacon is crisp.Remove bacon with a slotted spoon and set aside. Leave about 1½ tablespoons bacon fat in the pan.Add onion or shallot and cook until soft and translucent, about 2–3 minutes.Add drained, chopped kimchi. Let it cook undisturbed for 1–2 minutes, then stir and continue cooking until reduced and jammy, about 3–5 minutes.Stir in brown sugar, rice vinegar, and gochujang if using.Return bacon to the pan and simmer gently just until glossy and cohesive, about 3–5 minutes.Do not cook until stiff or dry in the pan.The jam will continue to thicken as it cools.Cool slightly before using.Reheat gently over low heat if needed.
Serving Ideas
- Chicken burgers or slidersSmash burgersGrilled cheese or patty meltsBreakfast sandwiches, eggs, or omeletsRice bowls, fried rice, or noodle bowlsSpoon over cream cheese with crackersFinish roasted vegetables or potatoesStir into mayo, sour cream, or aioli
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