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 water2 tsp soy sauce2 Tbsp gochujang (Korean chili paste)6 Tbsp ketchup2 Tbsp tomato paste3 Tbsp brown sugar1 Tbsp rice wine vinegar1/2 tsp garlic powder1/2 tsp onion powder1/2 tsp black pepper1 tsp salt6 tsp cornstarch
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.
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.