Savory Korean Beef Chili (Print Version)
# Ingredients:
→ Liquids and Tins
01 -
480 millilitres beef broth
02 -
240 millilitres Negro Modelo or your favourite dark beer
03 -
425 grams fire-roasted tomatoes and all their juices
→ Spices and Seasonings
04 -
freshly cracked black pepper, as you like
05 -
kosher salt, add to taste
06 -
1 teaspoon smoked salt
07 -
1 teaspoon ground coriander
08 -
1 tablespoon ground cumin
09 -
1 tablespoon dark brown sugar
→ Chilies and Sauces
10 -
2 tablespoons gochugaru (Korean chili flakes, toss in more heat if you want)
11 -
5 tablespoons gochujang
12 -
2 teaspoons of that smoky adobo sauce from the can
13 -
2 chipotle peppers chopped up from adobo sauce
→ Vegetables and Aromatics
14 -
3 garlic cloves, minced up
15 -
2 jalapeños, diced super fine
16 -
1 red onion, chopped small
→ Meat and Fat
17 -
1.35 kilograms beef chuck roast, chopped into 2.5 cm hunks
18 -
2 tablespoons beef tallow or any neutral cooking oil
# Instructions:
01 -
Toss in some chopped cilantro right before you serve. Dish it up with hot white rice. Top with cheddar, diced white or green onions, or scallions—whatever you like.
02 -
When the pot’s nearly done, add gochugaru (those Korean chili flakes) if you’re going for that spicy kick. Taste and adjust salt and pepper just how you like.
03 -
Add the beef cubes plus any juices sitting on the plate back into the pot. Bring everything to a gentle simmer and let it go for two to three hours. If you want it a bit soupier, cover with a lid. Like it thick? Leave it uncovered.
04 -
Mix the beef broth with gochujang in a bowl till it’s smooth. Pour that into the pot along with the beer and tomatoes, juices and all. Use a wooden spoon to scrape the bottom so you get all the browned bits loosened up.
05 -
Toss onions and jalapeños into the pot once the heat’s down to medium. Let them get a bit charred, stirring often for about 2 minutes. Dump in garlic, the chopped chipotle, a splash of adobo sauce, cumin, coriander, smoked salt, and brown sugar. Keep it moving so everything mingles well.
06 -
Turn your Dutch oven up high and melt in the beef tallow or oil. Sprinkle beef chunks with salt and pepper. Sear them in batches so every side gets browned, then set the meat aside on a plate lined with paper towels.
# Notes:
01 -
Don’t swap out gochujang or you’ll miss out on that deep next-level flavor.
02 -
Try topping with cheddar, a fried or soft-boiled egg, sesame seeds, scallions, or raw white onions—go wild.