Korean Chile Con Carne (Print-Friendly Format)

Beef chili with Korean chile, gochujang, and tomatoes—a rich, deep flavor with four layers of savory heat.

# Required Ingredients:

→ Beef and Fat

01 - 2 tablespoons beef tallow or neutral oil
02 - 1.36 kilograms beef chuck roast, cut into 2.5 cm cubes

→ Aromatics and Vegetables

03 - Kosher salt, as needed
04 - Fresh ground black pepper, as needed
05 - 1 red onion, finely diced
06 - 2 jalapeños, finely diced
07 - 3 garlic cloves, finely diced

→ Chiles and Heat

08 - 2 chipotle peppers in adobo sauce, finely diced
09 - 2 teaspoons adobo sauce from chipotle peppers
10 - 5 tablespoons gochujang
11 - 2 tablespoons gochugaru (Korean chile flakes)

→ Spices and Seasonings

12 - 1 tablespoon dark brown sugar
13 - 1 tablespoon ground cumin
14 - 1 teaspoon ground coriander
15 - 1 teaspoon smoked salt

→ Liquids and Tomatoes

16 - 425 grams fire-roasted tomatoes, canned, with juices
17 - 240 millilitres dark beer such as Negro Modelo
18 - 480 millilitres beef broth

# How to Make It:

01 - Heat beef tallow or oil in a Dutch oven over high heat. Lightly season beef cubes with kosher salt and black pepper. Sear the beef on all sides in batches until deeply browned, then transfer to a plate lined with a paper towel.
02 - Reduce heat to medium. Add diced jalapeños and red onion to the rendered fat and sauté, stirring frequently, for 2 minutes until beginning to char.
03 - Add minced garlic, chopped chipotle peppers, adobo sauce, ground cumin, ground coriander, smoked salt, and dark brown sugar. Stir to combine and bloom the spices for 1 minute.
04 - In a separate bowl, whisk gochujang with beef broth until fully dissolved. Add this mixture to the pot, followed by the dark beer and fire-roasted tomatoes with their juices. Use a wooden spoon to scrape any browned bits from the bottom.
05 - Return seared beef to the pot. Bring to a simmer, then reduce to low heat. Cook gently for 2 to 3 hours, covered for a thinner consistency or uncovered for a thicker result, until the meat is very tender.
06 - For extra spiciness, stir in gochugaru (Korean chile flakes) during final 30 minutes of simmering.
07 - Garnish with chopped cilantro if desired. Accompany with white rice and toppings such as grated cheddar cheese, diced white or green onions, or toasted sesame seeds.

# Additional Information:

01 - Gochujang is essential for authentic flavour and cannot be substituted.
02 - For best results, use a sturdy pot such as a Dutch oven to maintain even heat.
03 - Experiment with toppings: cheddar, scallions, sesame seeds, white onions, or even a soft-cooked egg.
04 - Adjust chile flakes to your desired heat level.

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