Koreans living in the U.S. often enjoy bacon differently.

Instead of cooking it until crispy, they might stir-fry it with kimchi to make kimchi fried rice, or cook it like pork belly and wrap it in lettuce or perilla leaves.

Some put it on rice with onions for a rice bowl, while others add it to stews for extra flavor.

It's characteristic to use the rich taste of bacon to complement spicy and savory Korean dishes.

However, the biggest reason we often overcook bacon in the U.S. is that we tend to cook it "too quickly."

If you turn up the heat to eat it faster, the bacon shrinks and doesn't make proper contact with the pan.

This results in a burnt exterior and greasy interior, leading to a poor texture. Another common mistake is overcrowding the pan.

If the bacon pieces are touching, they steam instead of fry, losing their crispiness.

So, what's the best method?

Experts unanimously recommend using the oven.

At first, I thought, "Bacon in the oven?" But once I tried it, I found it really convenient.

There's no splattering grease, and you can cook several pieces evenly at once, which is especially great for families.

The method is very simple. First, preheat the oven to about 200 degrees Celsius. Line a baking sheet with foil and place a wire rack on top.

If you don't have a wire rack, you can just place it on the pan, but using a rack allows the grease to drip down, making it much crispier.

It's important to space the bacon pieces apart so they don't touch.

Cook them for about 15 to 20 minutes, depending on the thickness.

Once they are golden brown to your liking, take them out and place them on a paper towel to drain some grease.

If you leave them on the pan, the residual heat can cause them to cook further and become tough.

In the past, I used to flip each piece one by one while avoiding splatters in a frying pan, but using the oven has made it so much easier.

Most importantly, they come out evenly crispy, making them great for sandwiches or as a topping for salads and pasta.

The conclusion is simple: don't rush the bacon, avoid high heat, and let the oven do the work.

These days, many people are also cooking bacon in air fryers.

They don't splatter like frying pans, and the preheating time is shorter than in the oven, making it convenient.

Just place parchment paper or a special tray and lay the bacon without overlapping, then cook at 180 degrees for about 8 to 12 minutes for crispy results.

Flipping them once in the middle ensures even cooking.

The grease drips down to the bottom of the air fryer, making it less greasy, and cleanup is relatively easy.

Try it out for your weekend brunch. Your family might ask, "Why does the bacon taste so good today?"