Baked beans are cooked all day with lots of pork and a spicy Korean sauce.
- 1 Pound Dried Cranberry Beans
- 2 Pounds Pork Shoulder
- 2 Large Onions
- 3 Cloves Garlic
- 1 Thumb Ginger
- 1 Tablespoon Cumin
- 1/4 Cup Gochujang
- 1/4 Cup Soy Sauce
- 1/4 Cup Brown Sugar
- 2 Tablespoons Rice Vinegar
- 1/2 Cup Sesame Seed
- 4 Cups Chicken Stock
- Soak the beans overnight. Grind the sesame seed to a paste. Cook the paste on low heat to a golden brown. Remove from heat. Mix the sesame paste with the gochujang, garlic, ginger, soy, vinegar, cumin, and sugar. Chop the pork into cubes. Slice the onion. Sear the pork in a pot to brown. Do this in batches if you need to . Remove from pot. Add in the onions and be sure to scrape up all the pork bits from the bottom of the pot. Toss in the gochujang cooking liquid you made earlier and mix well. Add in the beans (strained and rinsed) and the seared meat. Add the stock. Bake this at 300 for about 6 hours. Check at 3 hours and skim fat/add liquid if necessary. Serve when the beans and pork are super tender.
Baked beans are crazy filling, super flavorful, and very easy. 3 things that I am really looking for at this time of the year. This recipe makes a nice big pot of beans perfect for taking to work the next day or having as late night snacks. I even used it as omelet filling one morning! One bowl of these is stick to your ribs comforting on a cold October evening.
I forgot to buy sesame oil at the store so I ended up using ground sesame seeds. I think this really added an interesting flavor and texture element to the dish. I toasted the seeds up before adding them to the cooking liquid.
Similar to a bulgogi marinade.
After you sear the pork and onions, everything goes in the pot with the cooking liquid.
Don’t forget the beans! I soaked these overnight the night before.
After cooking 6 hours, this is amazing!
Each spoonful is a dense bite of beany porky goodness.