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Korean Chile Con Carne

Korean Chile Con Carne
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Blow your tastebuds away with this Korean Chile Con Carne, a hearty and spicy twist on traditional chili. Infused with layers of heat from gochujang and gochugaru, this dish combines savory beef and fire-roasted tomatoes for an unforgettable flavor experience. Perfect for gatherings, cozy dinners, or meal prep, each bowl is a comforting delight that warms the soul.

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. Sear 3 pounds of beef chuck roast in a Dutch oven until browned. Set aside.
  2. In the same pot, sauté diced red onion and jalapeños for 2 minutes. Add garlic, chipotle peppers, adobo sauce, cumin, coriander, smoked salt, and brown sugar; stir to combine.
  3. Whisk together gochujang and beef broth; add to the pot with fire-roasted tomatoes. Return the beef to the pot.
  4. Simmer for 2-3 hours until tender. Adjust heat by stirring in gochugaru if desired.
  5. Serve with rice and toppings like cilantro or cheese.

Nutrition

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