Korean Chile Con Carne Recipe
Get ready for a wildly flavorful adventure with Korean Chile Con Carne! This isn’t your average bowl of chili; we’re talking about a bold fusion where smoky ground beef cozies up with spicy gochujang, hearty beans, vibrant aromatics, and a touch of sweetness. Each spoonful of Korean Chile Con Carne brings a punchy, satisfying warmth, making it the perfect centerpiece for a comforting meal shared with friends or family. If you love big, unforgettable flavors and that just-right level of spice, this dish is about to become your newest obsession.
Ingredients You’ll Need
The magic of Korean Chile Con Carne lies in its simple but carefully selected ingredients—each one plays a crucial role in building layers of umami, heat, and texture. Here’s what you’ll need, plus a few helpful tips for what each ingredient brings to the table.
- Sesame oil: Adds a distinctive nuttiness and authentic Korean flavor right from the start.
- Olive oil: Helps balance the sesame oil while providing a silky base for sautéing.
- Onion: Diced onion forms the aromatic backbone, delivering sweetness and depth.
- Garlic: Minced garlic opens up the flavor, giving the chili its bold and savory kick.
- Ground beef (or pork): The meaty foundation—choose whichever you love most for richness!
- Gochujang (Korean chili paste): The star ingredient, bringing spicy, slightly sweet complexity.
- Gochugaru (Korean chili flakes): Boosts heat and infuses the dish with vibrant red color.
- Soy sauce: Adds that must-have salty, umami undertone that makes everything pop.
- Rice vinegar: Lends a bit of zing, balancing out the richness and spice.
- Brown sugar: Rounds out the heat and acidity with a gentle sweetness.
- Ground cumin: Introduces earthy warmth, nodding to classic chili flavors.
- Smoked paprika: Provides a subtle smokiness, deepening every bite.
- Kidney beans: These hearty beans soak up spicy juices for satisfying texture.
- Black beans: Offer creaminess and extra protein for a truly hearty bowl.
- Diced tomatoes: Juicy tomatoes add acidity, color, and body to the chili base.
- Beef broth: Brings it all together with savory depth—use low-sodium if you prefer.
- Green onions (for garnish): Sliced thin, they brighten and freshen up each serving.
- Toasted sesame seeds (for garnish): A sprinkle brings crunch and toasty flavor on top.
- Fresh cilantro (optional): A few leaves lift the dish and add gorgeous color.
How to Make Korean Chile Con Carne
Step 1: Sauté Your Aromatics
Start by warming the sesame oil and olive oil together in a large pot over medium heat. When the oils are shimmering, toss in your diced onion and let it cook until soft and fragrant—about five minutes will do the trick. This base sets the entire stage for your Korean Chile Con Carne, so don’t rush this part!
Step 2: Add Garlic and Brown the Meat
Sprinkle in the minced garlic and give it about a minute to bloom, stirring to keep it from catching. As soon as those delicious aromatics hit your nose, it’s time to break in the ground beef (or pork). Crumble it up with a spoon and let it brown, making sure every bit picks up flavor from the onions and garlic.
Step 3: Layer in the Korean Flavors
Once your meat is perfectly browned, the fun begins—stir in the gochujang, gochugaru, soy sauce, rice vinegar, brown sugar, cumin, and smoked paprika. Mix thoroughly so the meat becomes totally coated in that gorgeous, spicy-sweet sauce. This is where you transform ordinary chili into unforgettable Korean Chile Con Carne.
Step 4: Simmer with Beans, Tomatoes, and Broth
Pour in your drained beans, diced tomatoes, and beef broth. Give it all a good stir, then increase the heat to bring it to a gentle boil. Once bubbling, reduce the heat and let your chili simmer uncovered for 25 to 30 minutes. Be sure to stir occasionally, letting the flavors meld while the mixture thickens beautifully.
Step 5: Taste, Adjust, and Serve
As your Korean Chile Con Carne finishes, taste and adjust with more salt, spice, or sweetness to suit your liking. Ladle into bowls and pile on those garnishes: green onions, toasted sesame seeds, and cilantro if you want a fresh pop. Dig in while it’s steamy and aromatic!
How to Serve Korean Chile Con Carne
Garnishes
The toppings are where your Korean Chile Con Carne goes from comforting to spectacular. A flurry of sliced green onions delivers zesty crunch, while toasted sesame seeds give both a nutty flavor and a playful texture contrast. A handful of fresh cilantro (if you love it) brightens everything with color and an herby lift.
Side Dishes
There’s no wrong way to serve this chili, but it pairs especially well with white or brown steamed rice to soak up the saucy goodness. For a fun fusion, try classic cornbread on the side—it’s the ideal chili companion. You might also want to add a small bowl of kimchi for that extra punch of tangy heat.
Creative Ways to Present
Chili night doesn’t have to mean just bowls! Spoon your Korean Chile Con Carne over crispy baked potatoes, inside warm tortillas for Korean-inspired tacos, or even scoop it atop nachos with melty cheese. For a showstopper at parties, set up a chili toppings bar and let people go wild with garnishes.
Make Ahead and Storage
Storing Leftovers
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. In fact, Korean Chile Con Carne often tastes even better the next day as all those bold flavors meld. It’s perfect for meal prep and easy lunches throughout the week.
Freezing
This chili freezes like a dream! Let the Korean Chile Con Carne cool completely, then portion into freezer-safe containers or heavy-duty bags. Label and freeze for up to three months. Thaw overnight in the fridge or use the microwave if you’re pressed for time.
Reheating
To reheat, gently warm your Korean Chile Con Carne in a pot over medium-low heat, stirring occasionally until hot. For single servings, the microwave works fine too—just cover and zap in short bursts, stirring in between. Add a splash of water or broth if it needs loosening up.
FAQs
Can I make Korean Chile Con Carne vegetarian?
Absolutely! Swap the ground beef or pork for plant-based ground meat or extra beans and hearty veggies like mushrooms or diced eggplant. Use vegetable broth and you’ll still get loads of savory, spicy flavor.
How spicy is this dish?
Korean Chile Con Carne has a medium kick thanks to the gochujang and gochugaru, but the spice is very adjustable. For milder chili, use less gochugaru or opt for a mild gochujang. If you’re craving more heat, add extra chili flakes or a spicy hot sauce.
Can I use other types of beans?
Yes, feel free to mix and match! Pinto beans or cannellini beans both work beautifully. The mix of beans gives the chili more interesting texture and makes each bite a little different.
Is this recipe gluten-free?
As written, Korean Chile Con Carne uses soy sauce, which often contains wheat. For a gluten-free version, just substitute gluten-free tamari or coconut aminos. Always double check your gochujang too, as some brands add wheat.
What protein alternatives can I use?
If you’re looking to shake things up, try ground turkey for a lighter version or even leftover shredded chicken. You can also turn this into a hearty stew with chunks of tofu or tempeh for a plant-based protein punch.
Final Thoughts
There’s something genuinely special about sharing a pot of homemade Korean Chile Con Carne. With its perfect balance of heat, sweetness, and umami, it’s a meal you’ll want to make again and again. Give it a try next time you crave something comforting but a little out of the ordinary—your taste buds will thank you!
Print
Korean Chile Con Carne Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful fusion dish that combines the bold flavors of Korean cuisine with the comfort of a classic chili con carne. This Korean Chile Con Carne recipe features a spicy and savory chili base packed with ground beef, beans, and Korean chili paste, topped with traditional garnishes for a satisfying meal.
Ingredients
Main Chili
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 large onion (diced)
- 4 garlic cloves (minced)
- 1 pound ground beef (or ground pork)
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
Additional Ingredients
- 1 can (15 ounces) kidney beans (drained and rinsed)
- 1 can (15 ounces) black beans (drained and rinsed)
- 1 can (14.5 ounces) diced tomatoes
- 1 cup beef broth
- 2 green onions (sliced, for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
- fresh cilantro (optional)
Instructions
- Saute Aromatics: Heat sesame oil and olive oil in a large pot. Cook onion until softened, then add garlic.
- Cook Meat: Add ground beef, cook until browned.
- Season: Stir in gochujang, gochugaru, soy sauce, rice vinegar, brown sugar, cumin, and smoked paprika.
- Add Ingredients: Mix in beans, diced tomatoes, and beef broth. Simmer for 25-30 minutes.
- Adjust Seasoning: Taste and adjust as needed.
- Serve: Garnish with green onions, sesame seeds, and cilantro.
Notes
- This chili can be customized with additional toppings like kimchi for extra flavor.
- Pair with steamed rice or cornbread for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Fusion, Korean-American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 9 g
- Sodium: 810 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 26 g
- Cholesterol: 55 mg
