Korean Chile Con Carne (Print Version)
# Ingredients:
→ Meat and Fat
01 -
Scoop out 2 tablespoons of beef tallow or any mild oil you like
02 -
Cut 1.35 kg chuck roast into chunky 2.5 cm bits
→ Vegetables and Aromatics
03 -
Chop 3 garlic cloves nice and fine
04 -
Dice up 2 jalapeños really small
05 -
Finely dice 1 red onion
→ Chilies and Sauces
06 -
Mix up 5 tablespoons gochujang
07 -
Add 2 tablespoons gochugaru (those are Korean chile flakes—skip or double if you're feeling spicy)
08 -
Dice 2 chipotle peppers from a can of adobo sauce
09 -
Spoon out 2 teaspoons adobo sauce from the same can
→ Spices and Seasonings
10 -
Crank some fresh ground black pepper – just add to your liking
11 -
Kosher salt to taste
12 -
Toss in 1 teaspoon smoked salt
13 -
1 teaspoon ground coriander
14 -
Add 1 tablespoon packed dark brown sugar
15 -
Sprinkle 1 tablespoon cumin powder
→ Liquids and Tins
16 -
Pour in 480 ml of beef broth
17 -
Open a 425 g can of fire-roasted tomatoes along with all the juice
18 -
Splash in 240 ml of Negro Modelo (or whatever dark beer you like best)
# Instructions:
01 -
Get your Dutch oven roaring hot and melt in the tallow or oil. Sprinkle the beef cubes with a bit of salt and pepper. Sear them in small groups till each cube is brown all over. As you finish a batch, move them to a plate lined with a paper towel.
02 -
Turn the heat down to medium. Toss in your diced onion and jalapeños. Stir now and then for a couple of minutes, letting them get some color. Next, add garlic, those chopped chipotles, a drizzle of adobo sauce, cumin, coriander, smoked salt, and brown sugar. Keep stirring so all the flavors get cozy.
03 -
In a small bowl, whisk together gochujang and beef broth until super smooth. Pour that into the pot along with the beer and the can of tomatoes plus their juice. Scrape up any tasty browned bits stuck at the bottom with a wooden spoon.
04 -
Tip the browned beef (and any juice on the plate) back into the pot. Let it come to a gentle simmer. Put the lid on if you want it to stay saucy, or leave it off for a thicker stew. Let it burble for 2 to 3 hours till the beef falls apart easily with a fork.
05 -
If you're craving extra heat, sprinkle in gochugaru during the simmer. Taste and tweak with more salt and pepper before you plate up.
06 -
Stir in some chopped cilantro right before you serve. It goes great over steamed white rice. Top things off with cheddar, extra onions, or even scallions if you’re feeling fancy.
# Notes:
01 -
Gochujang makes the flavor shine here. Swapping it out will change things up.
02 -
Want to pile on toppings? Go for cheddar, sesame seeds, scallions, raw white onions, or even add a fried or soft-boiled egg.