Korean Spicy Chile Con Carne (Print)
Fiery beef chili melds Korean chiles, gochujang, and rich tomatoes for a deeply savory, hearty meal.
# Ingredients:
→ Main Ingredients
01 -
30 ml beef tallow or neutral oil
02 -
1.35 kg beef chuck roast, cut into 2.5 cm cubes
03 -
kosher salt, to taste
04 -
freshly ground black pepper, to taste
→ Vegetables and Aromatics
05 -
1 red onion, finely diced
06 -
2 jalapeños, finely diced
07 -
3 garlic cloves, finely diced
→ Chiles and Seasonings
08 -
2 chipotle peppers in adobo sauce, finely diced
09 -
10 ml adobo sauce from chipotle peppers
10 -
12 g dark brown sugar
11 -
8 g ground cumin
12 -
3 g ground coriander
13 -
5 g smoked salt
→ Liquids and Paste
14 -
425 g fire-roasted tomatoes, with juices
15 -
240 ml dark beer, such as Negro Modelo
16 -
75 g gochujang
17 -
480 ml beef broth
→ Heat and Garnish
18 -
16 g gochugaru (Korean red chili flakes) (optional)
19 -
fresh cilantro, chopped, for garnish
# Steps:
01 -
Heat beef tallow or neutral oil in a Dutch oven over high heat. Season the beef cubes with kosher salt and black pepper. Sear the meat in batches until well browned on all sides, then transfer to a plate lined with a paper towel.
02 -
Reduce heat to medium. Add finely diced jalapeños and red onion to the pot, stirring frequently to achieve slight charring for approximately 2 minutes. Incorporate garlic, chipotle peppers, adobo sauce, cumin, coriander, smoked salt, and dark brown sugar, stirring constantly to combine the flavors.
03 -
Whisk gochujang paste with beef broth until fully incorporated. Add the gochujang mixture, dark beer, and fire-roasted tomatoes with juices to the pot. Use a wooden spoon to scrape up any browned bits from the bottom for depth of flavor.
04 -
Return the seared beef with accumulated juices to the pot. Bring the mixture to a simmer and cook gently over low heat for 2 to 3 hours, until the beef is tender and flavors are fully developed. Cover with a lid for a thinner consistency, or leave uncovered for a thicker texture.
05 -
For additional spiciness, stir in gochugaru (Korean chili flakes) during the simmering process.
06 -
Stir chopped fresh cilantro through just before serving. Serve hot, ideally with white rice and suggested toppings such as cheddar cheese, diced white or green onions. Enjoy.
# Notes:
01 -
Gochujang is an essential component for this dish's depth; substitutions will significantly alter the outcome.
02 -
Experiment with toppings including cheddar, sesame seeds, scallions, or even a poached egg for added texture and flavor.