Name: Korean Chile Con Carne
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Korean
Ingredients: 3 pounds beef chuck roast; 2 tablespoons beef tallow or neutral oil; Kosher salt; Fresh ground black pepper; 1 red onion, finely diced; 2 jalapeños, finely diced; 3 garlic cloves, finely diced; 2 chipotle peppers in adobo sauce, finely diced; 2 teaspoons adobo sauce from chipotle peppers; 1 tablespoon dark brown sugar; 1 tablespoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked salt; 1 can fire-roasted tomatoes, 15 oz; 1 cup dark beef broth (or preferred broth); 2 cups beef broth; 5 tablespoons gochujang (Korean chili paste); 2 tablespoons gochugaru (Korean chile flakes)

Korean Chile Con Carne

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If you’re craving a hearty and flavorful meal that brings a spicy twist to comfort food, look no further than this Korean Chile Con Carne. This dish combines tender beef with a dynamic blend of spices and the distinctive kick of gochujang, creating a satisfying chili experience unlike any other. Perfect for busy weeknights or cozy gatherings, this recipe is sure to impress family and friends alike. The rich flavors develop beautifully as it simmers, making leftovers even more delightful. Serve it over fluffy rice or topped with your favorite garnishes for a complete meal that warms both heart and belly.

Author: Margaret
Prep Time: 20 minutes
Cook Time: 180 minutes
Total Time: 3 hours 20 minutes
Yield: Serves approximately 6
Category: Dinner
Method: Simmering
Cuisine: Korean

Ingredients

Scale

3 pounds beef chuck roast
2 tablespoons beef tallow or neutral oil
Kosher salt
Fresh ground black pepper
1 red onion, finely diced
2 jalapeños, finely diced
3 garlic cloves, finely diced
2 chipotle peppers in adobo sauce, finely diced
2 teaspoons adobo sauce from chipotle peppers
1 tablespoon dark brown sugar
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked salt
1 can fire-roasted tomatoes, 15 oz
1 cup dark beef broth (or preferred broth)
2 cups beef broth
5 tablespoons gochujang (Korean chili paste)
2 tablespoons gochugaru (Korean chile flakes)

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Instructions

In a Dutch oven, heat beef tallow or oil over high heat. Season beef cubes with salt and pepper, then sear until browned. Remove and set aside.
Lower the heat to medium. Add diced onion and jalapeños; sauté until slightly charred. Stir in minced garlic, chipotle peppers, adobo sauce, cumin, coriander, smoked salt, and brown sugar.
In a bowl, whisk gochujang with beef broth; pour into the pot along with fire-roasted tomatoes. Scrape any browned bits from the bottom.
Return the seared beef to the pot; bring to a simmer and cover. Cook on low for 2-3 hours or until tender.
Adjust spice levels as desired by adding gochugaru before serving.

Nutrition

Serving Size: 1 cup (240g)
Calories: 380
Sugar: 6g
Sodium: 850mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 25g
Cholesterol: 90mg

Find it online: https://easycookingblog.com/korean-chile-con-carne/