If you’re craving a dish that bursts with bold flavors and warming spices, the Korean Chile Con Carne Recipe is your new best friend in the kitchen. It takes the hearty, comforting essence of classic chili and elevates it with the fiery, smoky, and slightly sweet notes of Korean gochujang and gochugaru. Each bite delivers juicy, melt-in-your-mouth beef paired beautifully with a rich, complex sauce that sings with layers of heat and depth. Whether you’re feeding a crowd or meal prepping for the week, this fusion masterpiece will have everyone asking for seconds and sharing the secret behind that uniquely delicious kick.
Ingredients You’ll Need
This Korean Chile Con Carne Recipe calls for ingredients that are surprisingly simple but absolutely essential. Each item plays a unique role in building the vibrant, hearty, and balanced flavor profile you’ll fall in love with. From the tender beef chuck to the fiery gochujang, every element adds to the texture, aroma, and color in a way that makes this chili stand out in the best possible way.
- 2 tablespoons beef tallow or neutral oil: Perfect for high-heat searing to lock in rich, beefy flavor.
- 3 pounds beef chuck roast, cut into 1-inch cubes: The star ingredient; its marbling ensures tender, juicy chunks after slow cooking.
- Kosher salt: Enhances and balances all the flavors naturally.
- Fresh ground black pepper: Adds a subtle sharpness and depth.
- 1 red onion, finely diced: Provides sweetness and a hint of earthiness when caramelized.
- 2 jalapeños, finely diced: Introduce fresh heat and a lively crunch during cooking.
- 3 garlic cloves, finely minced: Brings aromatic warmth and savoriness to the dish.
- 2 chipotle peppers in adobo sauce, finely diced: Infuse smoky, spicy flavor with a subtle tang.
- 2 teaspoons adobo sauce from chipotle peppers: Concentrates the smoky heat throughout the stew.
- 1 tablespoon dark brown sugar: Adds a hint of sweetness to balance the spice and acidity.
- 1 tablespoon ground cumin: Earthy and warm, it’s a classic chili spice that grounds the dish.
- 1 teaspoon ground coriander: Adds a fresh, citrusy brightness.
- 1 teaspoon smoked salt: Boosts the smoky flavor in every bite.
- 1 (15 oz) can fire-roasted tomatoes: Deepens the chili with smoky tomato sweetness.
- 1 cup beef broth: Enhances the beefy richness and helps build the sauce.
- 5 tablespoons gochujang: This Korean chili paste delivers umami, heat, and a hint of sweetness that defines the dish.
- 2 cups beef broth: Used to thin the sauce just enough for simmering and tenderizing.
- 2 tablespoons gochugaru (optional): Adds an extra authentic Korean chili heat layer.
- Chopped cilantro, for garnish: Fresh herbaceous notes that lighten every spoonful.
How to Make Korean Chile Con Carne Recipe
Step 1: Sear the Beef to Perfection
Begin by heating your beef tallow or oil in a Dutch oven over high heat. Season those juicy cubes of beef chuck roast generously with kosher salt and freshly ground black pepper. Sear the meat in batches to avoid overcrowding the pan, browning it on all sides to seal in the juices and create a rich, caramelized crust. This foundational step amps up the flavor so the chili comes out utterly delicious.
Step 2: Char the Aromatics
Reduce the heat to medium and add your finely diced jalapeños and red onion to the pot. Cook them until they develop those lovely charred edges, about 2 minutes. This quick char adds a smoky sweetness and lively texture that beautifully complements the savory beef.
Step 3: Build the Flavor Base
Time to bring in the garlic, diced chipotle peppers, adobo sauce, cumin, coriander, smoked salt, and dark brown sugar. Stir these around frequently so the spices toast gently and the sugar starts to caramelize, deepening the complexity of the sauce and ensuring every bite is bursting with bold notes.
Step 4: Mix in the Korean Kick
Whisk the gochujang into 2 cups of beef broth until completely smooth, then add this mixture to your pot with an additional 1 cup of beef broth and the fire-roasted tomatoes. Scrape up the browned bits sticking to the pot’s bottom to incorporate all that caramelized goodness into your chili base for unbeatable flavor.
Step 5: Simmer Low and Slow
Return the seared beef to the pot and bring everything to a gentle simmer. Let it cook uncovered for 2 to 3 hours, stirring occasionally, until the meat is fall-apart tender and the sauce thickens to your preferred consistency. Cover if you want a more brothy chili, or leave uncovered to intensify the sauce’s richness.
Step 6: Add Extra Heat if Desired
This step is optional, but stirring in gochugaru while cooking packs an extra layer of authentic Korean heat and a lovely red hue. It’s perfect if you want to customize the spice level to match your heat-loving appetite.
Step 7: Finish with Fresh Cilantro
Just before serving, stir in a handful of chopped cilantro for a fresh, herbaceous pop that cuts through the deep, smoky flavors and brightens every spoonful.
Step 8: Serve and Enjoy
Serve this Korean Chile Con Carne Recipe piping hot over fluffy white rice, topped with your favorite accompaniments like shredded cheddar cheese and thinly sliced scallions. Each bite promises to be a comforting yet exciting fusion feast!
How to Serve Korean Chile Con Carne Recipe
Garnishes
Garnishes are where you can get creative and tailor your Korean Chile Con Carne Recipe to exactly what you love. Fresh cilantro adds brightness, shredded cheese introduces creamy richness, and scallions bring a subtle oniony crunch. Feel free to add a dollop of sour cream or even some sliced avocado for a cool contrast to the spice.
Side Dishes
For side dishes, sticky white rice is a classic and essential complement, soaking up every bit of that flavorful sauce. You can also serve it alongside simple steamed vegetables or a crunchy Asian slaw to add freshness and texture variety to the meal. Kimchi works beautifully here, echoing those Korean flavors and adding a tangy crunch.
Creative Ways to Present
Why not put a fun twist on your Korean Chile Con Carne Recipe by serving it in mini cast iron skillets for individual portions? Or layer it over loaded baked potatoes for a hearty meal upgrade. It also makes a fantastic topping for nachos, lending a unique Korean-Mexican hybrid twist perfect for game day or casual gatherings.
Make Ahead and Storage
Storing Leftovers
This chili keeps beautifully in the refrigerator for up to four days. Store it in an airtight container and let the flavors continue to meld overnight — it often tastes even better the next day!
Freezing
Freeze portions in freezer-safe containers or heavy-duty zip-top bags for up to three months. When you’re ready, simply thaw in the fridge overnight and you’re good to go. This makes meal prep or busy weeknights a breeze.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. Add a splash of beef broth or water if the chili has thickened too much. You can also microwave individual servings, covering loosely, and stirring halfway through for even heating.
FAQs
Can I use a different cut of beef for this Korean Chile Con Carne Recipe?
Absolutely! While chuck roast is ideal for slow cooking due to its marbling, you can substitute with brisket or short ribs for similar tender results. Just be sure to adjust cooking times as heavier cuts may need longer to become tender.
Is gochugaru necessary, or can I skip it?
Gochugaru adds an authentic Korean chili flavor and extra heat, but it’s optional. If you can’t find it or prefer less spice, simply omit it and rely on the chipotle and jalapeños to carry the heat.
How spicy is this Korean Chile Con Carne Recipe?
This recipe balances medium heat with deep smoky and sweet flavors. If you’re sensitive to spice, reduce or omit the jalapeños and chipotle peppers, and leave out the gochugaru. For spice lovers, feel free to ramp it up by adding more Korean chili powders or fresh chilies.
Can I make this recipe in a slow cooker?
Yes! After searing the beef and sautéing the aromatics, transfer everything to your slow cooker and cook on low for 6 to 8 hours until the beef is tender. Just be sure to brown the meat first to develop those deep flavors.
What’s the best way to serve leftovers?
This chili is fantastic reheated and served over rice, as a topping for baked potatoes, or tucked inside warm tortillas for Korean-style chili tacos. The flavors only get better with time!
Final Thoughts
If you want a comforting, soul-satisfying meal that brings excitement with every spoonful, this Korean Chile Con Carne Recipe is a must-try. It’s not just chili; it’s a fusion celebration of robust, smoky heat, tender beef, and Korean-inspired depth that’s perfect for gatherings or cozy nights at home. Once you make it, I promise it’ll become a staple in your recipe box and a sure way to impress family and friends. So don’t wait—grab those ingredients and dive into this unforgettable flavor adventure!
Print
Korean Chile Con Carne Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 10 to 12 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-American Fusion
Description
This Korean Chile Con Carne is a rich and flavorful twist on classic chili, combining tender beef chuck slow-simmered with traditional Korean ingredients like gochujang and gochugaru. Infused with smoky chipotle peppers, aromatic spices, and a hint of sweetness from brown sugar, this hearty stew offers bold umami flavors and a spicy kick. Perfect for a comforting dinner served over white rice and garnished with fresh cilantro and optional toppings.
Ingredients
Main Ingredients
- 2 tablespoons beef tallow or neutral oil
- 3 pounds beef chuck roast, cut into 1-inch cubes
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 1 red onion, finely diced
- 2 jalapeños, finely diced
- 3 garlic cloves, finely minced
- 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
- 3 cups beef broth (divided as 1 cup and 2 cups)
- 5 tablespoons gochujang
- 2 tablespoons gochugaru (optional)
- Chopped cilantro, for garnish
Instructions
- Sear the Meat: Heat the beef tallow or neutral oil in a Dutch oven over high heat. Season the beef cubes with kosher salt and freshly ground black pepper. Sear the beef in batches until browned on all sides, then transfer the browned meat to a paper towel-lined plate to drain.
- Sauté Aromatics: Reduce the heat to medium and add the finely diced jalapeños and red onion to the Dutch oven. Cook, stirring, until the vegetables become charred on all sides, about 2 minutes, developing smoky flavor.
- Add Spices and Flavorings: Stir in minced garlic, diced chipotle peppers, adobo sauce, ground cumin, ground coriander, smoked salt, and dark brown sugar. Cook while stirring frequently to release the spices’ aromas.
- Incorporate Liquids and Tomatoes: Whisk the gochujang with 2 cups of beef broth until smooth, then add this mixture to the pot along with the remaining 1 cup of beef broth and the fire-roasted tomatoes. Scrape the browned bits off the bottom of the pot to incorporate flavor.
- Simmer the Chili: Return the seared beef cubes to the pot. Bring to a simmer and cook uncovered for 2 to 3 hours, stirring occasionally, until the meat is tender. For a thinner chili, cover during cooking; leave uncovered for a thicker texture.
- Add Extra Heat (Optional): If desired, stir in the gochugaru for additional spiciness midway through the simmering process.
- Finish and Garnish: Just before serving, stir in chopped cilantro to add a fresh herbal note.
- Serve: Serve the Korean Chile Con Carne hot over white rice and offer toppings such as shredded cheddar cheese and sliced scallions for added flavor and texture.
Notes
- Beef chuck roast is ideal for this recipe due to its marbling and ability to become tender with slow simmering.
- Adjust spice levels by modifying the amount of chipotle peppers, adobo sauce, and gochugaru according to your heat preference.
- Cover the chili during simmering if you prefer a thinner broth; otherwise, leave uncovered for a thicker consistency.
- Gochujang and gochugaru are key Korean ingredients that can be found in most Asian grocery stores or online.
- Allow the chili to rest for 10-15 minutes after cooking to let the flavors meld together.
- Leftovers keep well refrigerated for up to 4 days and freeze beautifully for up to 3 months.
