Peameal Bacon and Kimchi Breakfast Muffin

Peameal Bacon and Kimchi Breakfast Muffin

For some reason peameal bacon has been on my mind a lot recently and it had been a while since I last picked some up. (Peameal bacon is a back bacon that is brined and rolled in peameal or cornmeal.) I also had my newly minted batch of new and improved kimchi that I was just itching to use. Salty bacon and spicy kimchi are a great flavour combination and I knew that peameal bacon would be just as amazing. The rest of the sandwich sort of just fell into place. I wanted to include some greens and with the Korean flavours that were already going in the sandwich the shredded romaine in a Korean sesame vinaigrette was a natural choice and I could not resist adding some cheese. When I am making my standard peameal bacon sandwich I always like to include some mayo and in this case a gochujang mayo sounded perfect. I am not sure why but, I was associating this sandwich with breakfast so a lightly toasted English muffin was in order and since kimchi can be a bit juicy I caramelized it so that the muffin would not get soggy. With all of the spicy flavours in the sandwich I figured that some cool and creamy avocado and black beans would finish off the breakfast nicely.

Peameal Bacon and Kimchi Breakfast Muffin

Peameal Bacon and Kimchi Breakfast Muffin

Servings: 4
  1. Cook the peameal bacon in a pan and set aside.
  2. Add the oil to the pan and saute the kimchi in it until slightly caramelized, about 5-7 minutes.
  3. Mix the mayo and gochujang
  4. Assemble sandwiches and enjoy.


Rosa's Yummy Yums said...

That muffin is WOW! Extremely tempting!



Eve said...

Kimchi and back bacon! This must be the most quintessential Torontonian meal.

semolina pilchard said...

sounds and looks amazing, but I'm not sure my stomach could handle spicy kimchi for breakfast!

Jin said...

u like your kimchi eh? too spicy for me :(

Joanne said...

Only you could come up with a breakfast sandwich this interesting! I've never seen peameal want to try it!

rockingham said...

Fisrt I have to thank you for your kimchi 2.0 recipe. I will be making it soon. Finally a kimchi recipe I can follow. I may mod it a bit with dried shrimp. Who knows. The Japanese way of pickling Chinese cabbage is clever in that the cabbages (napa) are quartered and exposed to the air for a day or two. Water leaves the cabbage, it gets drier. The cabbages are then packed with salt to ferment and pickle. If you do this the right way you can skip one step in your 2.0 kimchi recipe

I have a local Korean store that makes their own kimchi. It is never too spicy which I like. I have added that to McDonald's egg McMuffins. Your version of the Kimchi breakfast muffin looks 10 times better. Peameal bacon is not common in the USA. I'll use ham

MaryBeth said...

My husband is drooling over this item...he loves the Kimchi

Patty said...

Holy smokes!!! This sandwich is out of this world! I grew up eating massive amounts of kimchi, so seeing this sandwich with kimchi stuffed into it makes me want to jump for joy and jump through the screen to woof down some hot and spicy deliciousness! I am so impressed by your kimchi making skills! You blow me away!

Cooking with Kait said...

You have really out done yourself. This looks incredible!

RamblingTart said...

I have never heard of peameal bacon before, Kevin, so you have me intrigued! I'll have to search some out. This sandwich is gorgeous. :-)

The Short (dis)Order Cook said...

Now that sandwich goes way beyond the standard blt or standard bacon-and egg sandwich. Bacon and kimchee? Who would have thought? I'd love to see your next variation.

Julie said...

I recently saw peameal bacon at St. Lawrence Market while on vacation in Toronto, but I've never tried it. It's got to be available somewhere in Chicago, right?! I'm just catching up on your blog and bookmarked the spinach pesto. So much yummy stuff on here!

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