Spicy & Savory Cheongyang Pepper Bacon Cream Cheese Spread
Homemade Cheongyang Pepper Bacon Cream Cheese Spread Recipe
The perfect pairing for a plain bagel! Try making your own spicy and savory Cheongyang Pepper Bacon Cream Cheese Spread. It’s incredibly delicious spread on bread or crackers, enhancing your mealtime with its rich flavor. Highly recommended for all bagel lovers!
Main Ingredients- 6 strips thick-cut bacon
- 3 fresh Cheongyang peppers (Korean chili peppers)
- 220g cream cheese, softened
- 0.5 Tbsp condensed milk
Cooking Instructions
Step 1
First, prepare a jar to store your cream cheese spread. Fill a pot with water, place a clean jar inside, and bring to a boil over medium heat for about 10 minutes to sterilize it. This step helps keep your spread fresh for longer.
Step 2
Now, let’s cook the bacon to add a delicious savory flavor. Heat a pan over medium-low heat and lay out 5 strips of bacon. Cook until golden brown on both sides. Sprinkle a pinch of freshly ground black pepper on each side while cooking for an extra aromatic kick.
Step 3
Avoid cooking the bacon until it’s overly crispy. Aim for a nicely browned texture that still has a pleasant chew. Once cooked, transfer the bacon to a plate lined with paper towels to absorb any excess grease.
Step 4
Once the excess grease has been absorbed, finely chop the cooked bacon using a knife or kitchen scissors. Finely chopping ensures the bacon blends evenly into the cream cheese for a better texture.
Step 5
Wash the Cheongyang peppers thoroughly. Slice them in half lengthwise and remove the seeds. The seeds contain most of the heat, so adjust this step based on your spice preference.
Step 6
Finely mince the deseeded Cheongyang peppers. If you enjoy a spicier kick, you can leave some seeds in. These minced peppers will infuse the cream cheese with a delightful spicy flavor.
Step 7
In a mixing bowl, combine the finely minced Cheongyang peppers and the chopped cooked bacon.
Step 8
Now, add the cream cheese, which will be the base of your spread. You can use approximately 200-250g of cream cheese. I used the remaining Kiri cream cheese I had at home, bringing the total to 220g. Using a good quality, creamy cream cheese is recommended.
Step 9
Add the cream cheese, minced Cheongyang peppers, and bacon to the mixing bowl. Stir in 0.5 Tbsp of condensed milk for a touch of sweetness. Mix everything thoroughly until well combined and smooth. Ensure there are no lumps for a creamy consistency.
Step 10
Transfer the well-mixed Cheongyang Pepper Bacon Cream Cheese Spread into the sterilized jar. Refrigerate for at least one day before serving. This allows the flavors to meld together, resulting in a richer, more complex taste. It’s significantly more delicious after aging!
