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Gather the ingredients. Position a rack in the center of the oven and heat to 350 F. Line a large rimmed baking sheet with aluminum foil.
Lay 1 pound bacon slices on the prepared baking sheet, placing it in a single layer without overlapping. Cook the bacon for 10 minutes, then remove from the oven.
Combine ½ cup brown sugar , ¼ cup maple syrup , ¼ cup gochujang , ½ teaspoon ground ginger , and ½ teaspoon black pepper in a large bowl, whisking until smooth.
Spoon and spread the mixture all over the bacon so that it is completely covered. Bake for 10 more minutes
Combine the remaining ¼ cup brown sugar , ½ teaspoon red pepper flakes , and 1 tablespoon orange zest in a small bowl. Work the zest into the sugar with your fingers to release its essential oils (all the flavor!).
Flip the bacon, then spoon the sugar mixture all over top (it’s ok to mount it on top of the bacon in small piles).
Bake until the bacon is caramelized and looks crispy, not limp, 20 to 25 minutes more.
Let the bacon cool on the baking sheet just until the sugar is slightly set, about 1 minute. Transfer the bacon to a clean piece of parchment paper and set aside until the sugar is fully set and the bacon is like jerky, 5 to 10 minutes more. You can drizzle any remaining sauce from the baking sheet over the bacon to set as it cools, if desired.