Gochujang Maple Bacon & Egg Biscuit Sliders

Ingredients

Glazed bacon

• 6 thick-cut bacon strips
• 2 tbsp pure maple syrup
• 1 tbsp gochujang
• 1 tsp reduced-sodium soy sauce
• 1 tsp rice vinegar

Egg layer

• 1 tsp unsalted butter, for the dish
• 6 large eggs
• 2 tbsp whole milk
• ¼ tsp black pepper

Biscuits and finish

• 6 fully baked large buttermilk biscuits, about 3 inches across
• 6 thin slices white cheddar, 3 oz (85 g) total
• ¼ cup kimchi, drained, squeezed dry, and finely chopped
• 3 tbsp mayonnaise

Equipment

Baking sheet, 8-inch square baking dish, bowl, thermometer

Allergens and ingredient notes: Wheat, milk, egg, soy; gochujang commonly contains wheat, and kimchi may contain fish or shellfish. Check labels.

Step by step

1. Heat the oven to 400°F (200°C). Arrange bacon on a foil-lined baking sheet and bake 15–20 minutes until nearly crisp. Mix maple syrup, gochujang, soy sauce, and rice vinegar in a small bowl.
2. Brush bacon on both sides with the entire glaze and return to the oven 3–5 minutes until glossy and cooked, watching so the sugar does not burn. Transfer to a clean rack. Cut each strip crosswise in half, giving twelve pieces.
3. Lower the oven to 350°F (175°C). Butter the 8-inch baking dish with its measured butter. Whisk eggs, milk, and pepper, pour into the dish, and bake 14–18 minutes until completely set and the center reaches 160°F (71°C). Rest 3 minutes, then cut into six rectangles; fold each gently if needed to fit a biscuit.
4. Meanwhile mix the drained chopped kimchi with mayonnaise. Split the fully baked biscuits horizontally and warm cut-side up in the oven for 3–4 minutes; these are cooked biscuits, not raw biscuit dough.
5. Spread one-sixth of the kimchi mayo on each biscuit base. Add one egg portion, two half-strips of glazed bacon, and one cheddar slice. Put open sandwiches in the oven for 2–3 minutes to soften the cheese, then add biscuit tops. Serve warm.

The Devotti twist: Maple-gochujang lacquer gives bacon sweet heat, and well-drained kimchi mayo adds tang without soaking the biscuit.

Make ahead and storage

Refrigerate bacon, eggs, biscuits, and kimchi mayo separately within 2 hours; use within 3 days. Reheat bacon and egg to 165°F (74°C), then add cold kimchi mayo and assemble.