As good an excuse as any to get some folk together for snacks/charcuterie! This is a spicy but delicious spread that will overpower most other flavors but I still kinda liked eating it with some sharp cheddar. Not exactly a health food, so get some friends together to share, but also don’t worry because it’ll keep a while in the fridge. Get to it!

Ingredients:

• 1 pound pack bacon, diced
• 1 large yellow onion, chopped (roughly 1/2″ pieces)
• 2 large cloves garlic, minced
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 3/4 cup gochujang

Cook the bacon in a big saucepan over medium-high heat until crisp, which will take a while with a full pound of bacon.

Stir occasionally and then remove the cooked bacon to a plate lined with paper towel to drain.

Pour off most of the bacon grease, leaving about 2 tablespoons in the pot. Put the pot back on the heat, lowering to medium heat, and add the onion.

Cook until the onion has softened and turned translucent, then add the garlic and cook another minute. Add the bacon back in, as well as the cider vinegar, brown sugar, and gochujang, and stir together.

Reduce the heat to low and let cook down a bit, for about 50 minutes, stirring occasionally. This will thicken some when it cools, so you don’t want to cook it to too thick.

Serve warm or cold, eat it straight from the spoon or on crackers, or come up with some entirely other use for this delicious mess!

Bacon Onion Gochujang Jam

• 1 pound pack bacon, diced
• 1 large yellow onion, chopped (roughly 1/2″ pieces)
• 2 large cloves garlic, minced
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 3/4 cup gochujang

Cook the bacon in a big saucepan over medium-high heat until crisp. Stir occasionally and then remove the cooked bacon to a plate lined with paper towel to drain. Pour off most of the bacon grease, leaving about 2 tablespoons in the pot. Put the pot back on the heat, lowering to medium heat, and add the onion. Cook until the onion has softened and turned translucent, then add the garlic and cook another minute. Add the bacon back in, as well as the cider vinegar, brown sugar, and gochujang, and stir together. Reduce the heat to low and let cook down a bit, for about 50 minutes, stirring occasionally. Store in the fridge.