Preparation

Sometimes the best recipes come from happy accidents. This one emerged from a weekend brunch experiment that went wonderfully right—the kind of dish that makes people go silent for a moment while their taste buds recalibrate.

Preparation

1. Preheat your oven to 375°F. Line a large baking sheet with parchment paper and place a wire rack on top. This setup allows heat to circulate around the bacon for even cooking.
2. In a small bowl, mix together the maple syrup, gochugaru, brown sugar, and black pepper until well combined.
3. Twist each bacon strip several times along its length to create a spiral shape. Arrange the twisted bacon on the wire rack, leaving space between each piece.
4. Brush the bacon generously with the maple-gochugaru mixture, coating both sides.
5. Bake for 25-30 minutes, brushing with more glaze halfway through, until the bacon is deeply caramelized and crispy at the edges. Watch carefully in the last few minutes to prevent burning.
6. Let cool for 5 minutes on the rack before serving—the bacon will crisp up even more as it cools.

Heat level note: Gochugaru provides a moderate, fruity heat. If you prefer it milder, reduce to 2 tablespoons; for more kick, increase to 4 tablespoons.