Name: Korean Chile Con Carne Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Korean-American Fusion
Ingredients: 2 tablespoons beef tallow, or neutral oil; 3 pounds beef chuck roast, cut into 1″ cubes; Kosher salt, to taste; Fresh ground black pepper, to taste; 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 Negro Modelo, or preferred dark beer; 5 tablespoons gochujang; 2 cups beef broth; 2 tablespoons gochugaru (Korean chile flakes); 2 tablespoons fresh cilantro, chopped

Description

This Korean Chile Con Carne is a flavorful fusion dish combining the rich, tender essence of slow-simmered beef chuck with bold Korean spices and smoky chipotle peppers. Enhanced with gochujang and gochugaru, this hearty stew offers a perfect balance of heat, depth, and a touch of sweetness, making it an exciting twist on a classic comfort food.

Ingredients

Scale

Main Ingredients

2 tablespoons beef tallow, or neutral oil
3 pounds beef chuck roast, cut into 1″ cubes
Kosher salt, to taste
Fresh ground black pepper, to taste
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 Negro Modelo, or preferred dark beer
5 tablespoons gochujang
2 cups beef broth
2 tablespoons gochugaru (Korean chile flakes)
2 tablespoons fresh cilantro, chopped

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Instructions

Sear the Beef: Heat beef tallow or neutral oil in a Dutch oven over medium-high heat. Season the cubed beef chuck roast generously with kosher salt and freshly ground black pepper. Brown the beef cubes on all sides until a rich crust forms. Remove the beef and set aside.
Sauté Aromatics: In the same pot, add the diced red onion and jalapeños. Cook them until they develop charred spots to deepen their flavor. Then stir in the finely diced garlic and chipotle peppers along with their adobo sauce, cooking until fragrant.
Add Seasonings and Liquids: Mix the gochujang with the beef broth until smooth, then pour this mixture into the pot. Add the dark beer, fire-roasted tomatoes, dark brown sugar, ground cumin, ground coriander, and smoked salt. Stir well to combine all ingredients thoroughly.
Simmer the Stew: Return the seared beef to the pot, submerging the meat in the liquid mixture. Bring the stew to a simmer, then reduce the heat to low. Cover and cook gently for 2 to 3 hours, or until the beef is tender and the flavors have melded together beautifully.
Adjust Heat and Garnish: Taste the stew and adjust the spiciness by adding more gochugaru (Korean chile flakes) as desired. Stir well. Before serving, sprinkle fresh chopped cilantro on top for a bright, fresh finish.

Notes

Using beef tallow or a neutral oil ensures a rich sear and flavor development.
Slow simmering the beef is key to tenderizing tougher cuts like chuck roast.
If you prefer less heat, reduce the amount of jalapeño and Korean chile flakes.
Negro Modelo can be substituted with any preferred dark beer for depth of flavor.
Gochujang and gochugaru can be found in Korean or international grocery stores; they vary in heat and sweetness, so adjust according to taste.