Skip the Hot Sauce: Try This Spicy Add-In for Twice as Much Flavor in Canned Baked Beans

Canned baked beans may be thought of by some Britons as a homegrown staple, but their roots actually lie across the Atlantic. Whatever brand you prefer, from Bush’s to Heinz, baked beans remain a favorite in American kitchens. They’re affordable, convenient, and easy to adapt, which makes them a natural candidate for a flavor upgrade. If cowboy-style beans with salt pork already sound appealing, gochujang — fermented red chile paste — can take them even further. This Korean condiment packs a wide range of flavors into one ingredient.

It may resemble tomato purée or ketchup at first glance, but gochujang is much more complex. Made from glutinous rice, fermented soybeans or soybean powder, salt, barley malt, and chile powders, it delivers a mix of sweet, spicy, savory, smoky, and umami notes. Stirring a spoonful into canned baked beans can transform them, boosting the sauce’s sweetness while complementing the beans’ buttery texture. The result is a quick meal that tastes far more memorable.

A little gochujang goes a long way

Gochujang, sometimes spelled kochujang, has been part of Korean cooking for thousands of years and was once used mainly to help rice digest more easily. Its name comes from the earthenware jars traditionally used to ferment it, and today it can be found in both supermarkets and specialty shops.

If you’re trying it for the first time and prefer milder flavors, check the label before buying, since heat levels vary from mild to hot. A small amount is the best place to start, especially when using it in beans, because the flavor is strong and difficult to undo once added.

Beyond baked beans, gochujang is an adaptable ingredient that works in many dishes. Stir a little into soup while reheating it, add some to chili or stew, or use it as a dip or spread. It can be mixed with mayonnaise for fries, spread on sandwiches, paired with eggs, or added to sautéed vegetables for an extra punch of flavor.