Description
Discover a delicious twist on a classic dish with our Korean Chile Con Carne. This hearty stew combines the rich flavors of tender beef with the spicy kick of gochujang and chipotle peppers, resulting in a unique fusion that will tantalize your taste buds. Perfect for family dinners or gatherings, this recipe is not only simple to prepare but also adaptable to your spice preference.
Ingredients
Scale
- 2 tablespoons beef tallow or 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
- In a Dutch oven, heat beef tallow or oil over high heat. Season cubed beef chuck roast with salt and pepper, then sear until browned on all sides. Remove and set aside.
- Lower heat to medium; add diced red onion and jalapeños to the pot and sauté until charred (about 2 minutes). Stir in minced garlic, chipotle peppers, adobo sauce, brown sugar, cumin, coriander, and smoked salt.
- Whisk together gochujang and beef broth; pour into the pot along with fire-roasted tomatoes and return the beef. Bring to a simmer for 2–3 hours until meat is tender.
- For extra heat, stir in gochugaru while cooking.
- Serve hot over rice with desired toppings like cheddar cheese and green onions.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Stewing
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Adjust spice levels by varying jalapeños and gochugaru. For a vegetarian version, substitute beef with mushrooms or beans and use vegetable broth.