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Korean Chile Con Carne

Korean Chile Con Carne
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Experience bold flavors with this Korean Chile Con Carne recipe. Perfect for meal prep, it’s sure to delight your taste buds—try it today!

Ingredients

Scale
  • 2 tablespoons neutral oil
  • 3 pounds beef chuck roast, cut into 1" cubes
  • 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 (15 oz) can fire-roasted tomatoes
  • 1 cup dark beef broth
  • 5 tablespoons gochujang
  • 2 cups beef broth
  • 2 tablespoons gochugaru (Korean chile flakes)

Instructions

  1. Heat oil in a Dutch oven over high heat. Season beef cubes with salt and pepper, then sear until browned on all sides. Remove and set aside.
  2. Reduce heat to medium; sauté diced onion and jalapeños until slightly charred. Add minced garlic, chipotle peppers, adobo sauce, cumin, coriander, smoked salt, and brown sugar; stir well.
  3. In a bowl, whisk together gochujang with beef broth until smooth. Pour into the pot along with fire-roasted tomatoes and additional beef broth. Scrape up any bits from the bottom for added flavor.
  4. Return the seared beef to the pot and bring to a simmer. Cover for a thinner consistency or leave uncovered for thicker chili.
  5. Optional: Stir in gochugaru for extra heat while simmering for 2–3 hours until beef is tender.
  6. Finish by stirring in chopped cilantro before serving.

Nutrition

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