Name: Korean Chile Con Carne
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Korean
Ingredients: 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, minced; 2 chipotle peppers, 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 (or preferred alternative); 5 tablespoons gochujang; 2 cups beef broth (or alternative); 2 tablespoons gochugaru (Korean chile flakes)

Korean Chile Con Carne

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Looking for a dish that combines comfort and excitement? This Korean Chile Con Carne is the perfect answer! Infused with bold Korean spices and traditional Texas-style chili ingredients, this recipe offers a rich flavor profile that warms your soul. Ideal for busy weeknights or family gatherings, it brings everyone together with its savory goodness and vibrant heat. Whether you enjoy it over fluffy rice or topped with fresh herbs and cheese, every bite is an adventure. Plus, it’s easy to make ahead, so you can savor delicious leftovers!

Author: Liberty
Prep Time: 30 minutes
Cook Time: 180 minutes
Total Time: 3 hours 30 minutes
Yield: Serves 8
Category: Main
Method: Braising
Cuisine: Korean

Ingredients

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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, minced
2 chipotle peppers, 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 (or preferred alternative)
5 tablespoons gochujang
2 cups beef broth (or alternative)
2 tablespoons gochugaru (Korean chile flakes)

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Instructions

In a Dutch oven, heat 2 tablespoons of neutral oil over high heat. Season 3 pounds of beef chuck roast with kosher salt and pepper before searing until browned on all sides. Set aside.
Reduce the heat to medium and sauté 1 diced red onion and 2 diced jalapeños until charred. Add 3 minced garlic cloves, 2 diced chipotle peppers, 1 tablespoon each of dark brown sugar, ground cumin, smoked salt, and coriander; mix well.
Combine gochujang with 2 cups beef broth and pour into the pot along with a 15 oz can of fire-roasted tomatoes. Return the seared meat to the pot and simmer covered for 2-3 hours.
Adjust the heat by stirring in gochugaru if desired.
Serve garnished with chopped cilantro over rice or alongside cornbread.

Nutrition

Serving Size: 1 cup (240g)
Calories: 380
Sugar: 6g
Sodium: 680mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 30g
Cholesterol: 110mg

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