Easy Gochujang Baked Beans Recipe

As bean season unfolds, I bring you a favorite: Gochujang Baked Beans. This dish, a seasonal staple, marries the heartiness of beans with a symphony of bold flavors. Picture beans transformed into a flavor-packed sensation, each bite delivering a harmony of smokiness, sweetness, and a spicy kick.

Why Gochujang Baked Beans?

I prefer British baked beans to American baked beans. On toast, with breakfast, with American barbecue, even straight out of the tin— British baked beans in tomato sauce are far superior to their porky, over-sweetened American counterparts.

Now, Heinz Beanz has a hefty price tag in the U.S. Luckily, I discovered a fantastic copycat recipe from Recipe Tin Eats so I can make British baked beans at home. Of course, we wouldn’t be Wasian Cookery if I didn’t impart a delicious, spicy twist on a classic favorite with some gochujang. 

Gochujang beans on toast

Gochujang

A fermented Korean chili paste, gochujang adds a sweet and savory chili flavor to any dish. You’ll find it in many Korean soups, stews, and marinades. It also features in the sauce that traditionally accompanies one of my favorite dishes, bibimbap. Gochujang has enjoyed some popularity in the Western food community over the last few years. Touted as the “new Sriracha” (if we can call something with origins traced to the 15th century ‘new’…), you won’t have any trouble finding recipes using gochujang online. 

We always have a tub of gochujang in the fridge. If tightly sealed, gochujang keeps in the fridge for well over a year, so I highly recommend having this ingredient around for any kitchen or cuisine. It doesn’t take much to elevate any marinades, chili stews, or sauces to the next level.

The Wasian Cookery Take

I love this recipe for its simplicity— after you’ve cooked your beans, just toss the rest of the ingredients in the pot and you’re pretty much done. I’ve scaled back the amount of cornstarch from the Recipe Tin Eats recipe because I prefer a thinner consistency. Feel free to add more or less gochujang than the amount listed in the recipe. As written, the chili flavor perfectly complements the tomato without being too spicy or overwhelming.

Gochujang beans with a Full English Breakfast spread.

This recipe is plant-based and can be made gluten-free. Gochujang sometimes contains barley malt powder depending on the brand. Be sure to check the ingredient labels when selecting your gochujang if you’re looking to avoid gluten.

Delicious, gochujang bean-y goodness.

How To Make Gochujang Baked Beans

Gochujang Baked Beans Ingredients

  • 2 cups dried Great Northern beans (navy or cannellini beans also work)
  • 2 cups vegetable stock (chicken or beef stock also works)
  • 1-1/4 cup water
  • 2 tsp soy sauce
  • 2 Tbsp gochujang (Korean chili paste)
  • 6 Tbsp ketchup
  • 2 Tbsp tomato paste
  • 3 Tbsp brown sugar
  • 1 Tbsp rice wine vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 6 tsp cornstarch

Gochujang Baked Beans Instructions

Prepare the Beans:

  • Sift through the beans and ensure it is free of any rocks or pebbles. Then soak the beans in water overnight (at least eight hours) and then drain.
  • In a large pot of water, drop in the drained beans and bring the pot to high heat. Once the water hits a simmer, skim the foam off the top of the water with a large spoon.
  • Reduce the heat to maintain a gentle simmer. Partially cover the pot with a lid to allow steam to escape and cook for about one hour. Check for doneness around 45 minutes (beans soaked for longer periods may need a shorter cooking time). Drain when beans are finished cooking.

Baked Beans

  • In a large pot, whisk together the stock, 1 cup water, soy sauce, gochujang, ketchup, tomato paste, brown sugar, vinegar, and spices. Once combined, add in the baked beans and heat the pot to medium heat.
  • Once the pot comes to a simmer, drop the temperature down to medium-low and simmer for about 20 minutes.
  • To thicken the sauce, mix cornstarch and about 1/4 cup water into a slurry and pour into the beans. Simmer for an additional 2 minutes and turn off the heat.
  • Taste and adjust seasoning if necessary.

Notes

  • This recipe has been adapted from this delicious Heinz Baked Beans copycat recipe from Recipe Tin Eats. 
  • This recipe is plant-based and can be made gluten-free. If you’re looking to make this recipe without gluten, be sure to select gluten-free gochujang (check the labels!).

FAQ

Can I adjust the spice level in Gochujang Baked Beans to suit my taste preferences?

Absolutely! The beauty of this recipe lies in its versatility. Feel free to tweak the amount of Gochujang to control the spice level. Start with a little and add more gradually until you achieve your desired heat.

Can I use canned beans instead of dried ones for Gochujang Baked Beans?

Yes, you can. While the recipe traditionally calls for dried beans, canned beans can be a convenient alternative. Just be sure to drain and rinse the canned beans before using, and adjust the cooking time accordingly since canned beans are already partially cooked.

How do I store Gochujang Baked Beans?

Store any remaining Gochujang Baked Beans in an airtight container in the refrigerator. They can stay fresh for up to 3-4 days. For longer storage, consider freezing the beans in a freezer-safe container, ensuring they are well-sealed to prevent freezer burn.

Can I make Gochujang Baked Beans ahead of time for a gathering?

Certainly! Gochujang Baked Beans are an excellent dish to prepare in advance. Simply follow the recipe, bake the beans, and let them cool. Store them in the refrigerator and reheat them when needed. The flavors often intensify after sitting, making them even more delicious the next day.

Gochujang Baked Beans

Recipe by Wasian CookeryCourse: Appetizers, Side DishCuisine: British, WasianDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

1

hour 

30

minutes
Calories

250

kcal
Total time

1

hour 

35

minutes

A spicy, Korean twist on the classic British baked bean!

Ingredients

  • 2 cups dried Great Northern beans (navy or cannellini beans also work)

  • 2 cups vegetable stock (chicken or beef stock also works)

  • 1-1/4 cup water

  • 2 tsp soy sauce

  • 2 Tbsp gochujang (Korean chili paste)

  • 6 Tbsp ketchup

  • 2 Tbsp tomato paste

  • 3 Tbsp brown sugar

  • 1 Tbsp rice wine vinegar

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp black pepper

  • 1 tsp salt

  • 6 tsp cornstarch

Directions

  • Prepare the Beans:
  • Sift through the beans and ensure it is free of any rocks or pebbles. Then soak the beans in water overnight (at least eight hours) and then drain.
  • In a large pot of water, drop in the drained beans and bring the pot to high heat. Once the water hits a simmer, skim the foam off the top of the water with a large spoon.
  • Reduce the heat to maintain a gentle simmer. Partially cover the pot with a lid to allow steam to escape and cook for about one hour. Check for doneness around 45 minutes (beans soaked for longer periods of time may need a shorter cooking time). Drain when beans are finished cooking.
  • Baked Beans
  • In a large pot, whisk together the stock, 1 cup water, soy sauce, gochujang, ketchup, tomato paste, brown sugar, vinegar, and spices. Once combined, add in the baked beans and heat the pot to medium heat.
  • Once the pot comes to a simmer, drop the temperature down to medium-low and simmer for about 20 minutes.
  • To thicken the sauce, mix cornstarch and about 1/4 cup water into a slurry and pour into the beans. Simmer for an additional 2 minutes and turn off the heat.
  • Taste and adjust seasoning if necessary.

Notes

  • This recipe has been adapted from this delicious Heinz Baked Beans copycat recipe from Recipe Tin Eats.
  • This recipe is plant-based and can be made gluten-free. If you’re looking to make this recipe without gluten, be sure to select gluten-free gochujang (check the labels!).
Share This

Leave a Reply

Your email address will not be published. Required fields are marked *