You know that moment when you take a bite of something so unexpectedly delicious, you pause mid-chew like a cartoon character? That’s this Korean Chile Con Carne. It’s the lovechild of smoky Tex-Mex chili and umami-packed Korean flavors—think gochujang meets ground beef in a spicy, savory dance.
I first made this on a lazy Sunday, and now it’s my go-to for impressing friends, surviving weeknights, and pretending I’m a Michelin-starred chef. Pro tip: Your rice bowl will never be the same.
Imagine your favorite chili, but with a Korean twist that slaps you awake. Gochujang (that fermented red pepper paste you’ve been hoarding) adds depth, while kimchi brings tangy crunch.
It’s like your taste buds won the lottery. Ever had a dish that’s spicy, sweet, and savory all at once? This is it.
Plus, it’s forgiving—swap proteins, adjust heat, or raid your fridge for leftovers. Skeptical? So was my neighbor, until she asked for thirds.
Table of Contents
Korean Chile Con Carne
Ingredients
Equipment
Method
- Heat a large pot over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if desired.
- Add diced onion and minced garlic to the pot. Cook for about 3 minutes, stirring until softened and fragrant.
- Stir in gochujang, soy sauce, and chopped kimchi. Mix well to coat the meat and vegetables with the sauce.
- Pour in water or broth and add black beans. Stir, bring to a simmer, and cook uncovered for 15 minutes. Taste and adjust seasoning or spice level.
- Remove from heat and drizzle with sesame oil. Serve with rice and your choice of toppings.
Notes
Ingredients
Gather these heroes.
No fancy equipment, just a pot and a spoon (and maybe a napkin for drool). The star? Gochujang.
If you don’t have it, your local Asian market or Amazon will hook you up. Here’s the lineup:
- 1 lb ground beef (or pork, turkey, or tofu for a twist)
- 3 tbsp gochujang (start with 2 if you’re spice-shy)
- 1 cup kimchi, chopped (plus extra for topping)
- 1 onion, diced (yellow or white—no tears, please)
- 2 cloves garlic, minced (or 3 if you’re brave)
- 1 can black beans, drained (or kidney beans for nostalgia)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil (don’t skip—it’s the secret handshake)
Step-by-Step Instructions
- Brown the meat. Heat a large pot over medium-high, add the beef, and break it up like it owes you money.
Drain excess fat unless you’re into that.
- Sizzle the aromatics. Toss in onions and garlic, stirring until they’re softer than your post-yoga mood (about 3 minutes).
- Spice it up. Add gochujang, soy sauce, and kimchi.
Stir like you mean it—this is where the magic happens.
- Simmer for glory. Pour in 1 cup water or broth, add beans, and let it bubble for 15 minutes. Taste, adjust heat, and drizzle with sesame oil.
- Serve like a boss.
Top with extra kimchi, green onions, or a fried egg if you’re extra. Rice optional but highly encouraged.
Storage Instructions
This Korean Chile Con Carne gets better overnight, like revenge but tastier. Fridge it for up to 5 days in an airtight container. Freeze portions for up to 3 months—thaw in the fridge or microwave (no judgment).
Pro tip: Double the batch and thank yourself later.
Why You’ll Love This Korean Chile Con Carne
- Weeknight superhero: 30 minutes start to finish. Faster than delivery and infinitely more satisfying.
- Flexible AF: Meat, no meat, extra heat—it adapts like a culinary chameleon.
- Crowd-pleaser: Serve it at parties and watch people hover near the pot like it’s a campfire.
Common Mistakes to Avoid
- Overcrowding the pot. Give the meat space to brown, or you’ll steam it into sadness.
- Skimping on gochujang.
It’s the MVP. Don’t be shy.
- Forgetting the sesame oil. It’s the mic drop at the end.
Alternatives and Variations
Vegan?
Swap beef for crumbled tofu or lentils. Gluten-free? Use tamari instead of soy sauce.
Keto? Skip the beans (controversial, I know). Add cheese, avocado, or even instant ramen noodles for chaos mode.
Can I freeze this?
Absolutely.
Portion it out before freezing for easy grab-and-go meals. Reheat with a splash of water to revive the sauce.
What’s the best substitute for gochujang?
In a pinch, mix Sriracha with a bit of miso paste. It’s not perfect, but it’ll do.
How long does it stay fresh?
5 days in the fridge, but let’s be real—it won’t last that long.
Is this kid-friendly?
If your kids dig mild spice, yes!
Dial back the gochujang or add a dollop of yogurt to cool it down.
Can I prep it ahead of time?
100%. Make it Sunday, eat it Wednesday. The flavors deepen like a good Netflix plot.
Final Thoughts
This Korean Chile Con Carne is the hybrid dish you didn’t know you needed—comfort food with a kick.
It’s cheap, fast, and endlessly customizable. Make it tonight, and tag me when you’re licking the bowl. Hungry for more?
Try my spicy kimchi fried rice or easy bulgogi tacos next. Now go forth and chili.