BKO SAUCE (BACON KIMCHI ONION SAUCE)

SOURCE: HOONI KIM AND AKI KAMOZAWA. MY KOREA: TRADITIONAL FLAVORS, MODERN RECIPES.

By consolidating the salty and smoky notes, the tart and spicy taste, and the sweet shades into a single condiment, Hooni Kim has sanctified bacon, kimchi, and onion into a contemporary holy Korean trinity. If the analogy fits accordingly, his BKO brainchild functionally equates to a Koreanized mirepoix, figuring prominently in his dishes at Danji. Slather the BKO over fries or nachos for a Korean-themed snack at watch parties. Pizzas and sandwiches get a vivacious flair with a BKO topping or filling, respectively. Better yet, stir the BKO into the ground pork to build the flavor base for Spicy Pork and Gochujang Bolognese Noodles.

Ingredients

4 cups/450 grams chopped bacon, cut into 1/4-inch/0.64-cm dice

4 1/2 cups/230 grams chopped onions, cut into 1/4-inch/0.64-cm dice

3 cups/450 grams kimchi, cut into 1/4-inch/0.64-cm dice

Specific Equipment

Medium-sized skillet

Makes 3 cups/720 mL

Instructions

1. Cook the bacon in a medium-sized skillet over medium heat, stirring constantly, for 10 minutes or until the fat has rendered and the bacon begins to brown.

2. Stir in the onions and cook for 5 minutes, stirring constantly, until the onions turn tender and translucent.

3. Stir in the kimchi and raise the heat to high. Cook for 10 minutes, stirring constantly or until the vegetables have softened and the mixture has reduced to a thick consistency.

4. Remove the skillet from heat. Use immediately or let cool before keeping in a tightly sealed container and storing the sauce inside a refrigerator.