Korean Chile Con Carne
Savor the fusion of flavors in this Korean Chile Con Carne, a delightful twist on traditional chili that combines bold Korean spices with hearty beef. This dish features layers of heat from gochujang and jalapeños, balanced by the sweetness of fire-roasted tomatoes and aromatic spices. Perfect for warm gatherings or a cozy weeknight dinner, this recipe is not only comforting but also easy to customize based on your spice preference. Whether served over rice or in tacos, this Korean-inspired chili is sure to impress family and friends alike.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 8 people 1x
- Category: Main
- Method: Cooking
- Cuisine: Korean
Ingredients
Scale
- 2 tablespoons neutral oil
- 3 pounds beef chuck roast, cut into 1-inch cubes
- 1 red onion, finely diced
- 2 jalapeños, finely diced
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 can (15 oz) fire-roasted tomatoes
- 2 cups beef broth
- 5 tablespoons gochujang
- 2 tablespoons gochugaru (Korean chile flakes)
Instructions
- In a Dutch oven, heat oil over high heat. Season beef with salt and pepper. Sear until browned on all sides; transfer to a plate.
- Reduce heat to medium and add jalapeños and onion; cook until charred. Stir in garlic, chipotle peppers, adobo sauce, cumin, coriander, smoked salt, and brown sugar.
- Whisk together gochujang and beef broth; add to pot along with fire-roasted tomatoes and additional broth. Return beef to pot; simmer for 2–3 hours until tender.
- For extra heat, stir in gochugaru during cooking. Serve with cilantro on top.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
Find it online: https://mealsbyolivia.com/korean-chile-con-carne/