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Korean Chile Con Carne
Amelia Amelia

Korean Chile Con Carne

A bold mashup of smoky Tex-Mex chili and umami-rich Korean flavors, this quick 30-minute dish blends gochujang, kimchi, ground beef, and beans into a spicy-sweet-savory bowl that’s perfect over rice—or straight from the pot.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean Fusion, Tex-Mex
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef (or pork, turkey, or tofu)
  • 3 tbsp gochujang (Korean red pepper paste)
  • 1 cup kimchi, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can black beans, drained
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tsp sesame oil
  • 1 cup water or broth

Equipment

  • large pot
  • wooden spoon
  • measuring cups and spoons
  • cutting board
  • chef’s knife

Method
 

  1. 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.
  2. Add diced onion and minced garlic to the pot. Cook for about 3 minutes, stirring until softened and fragrant.
  3. Stir in gochujang, soy sauce, and chopped kimchi. Mix well to coat the meat and vegetables with the sauce.
  4. 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.
  5. Remove from heat and drizzle with sesame oil. Serve with rice and your choice of toppings.

Notes

Fridge: Store in an airtight container for up to 5 days. Freezer: Portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge or reheat gently with a splash of water or broth. For extra flair, top with more kimchi, green onions, or a fried egg. Don’t skip the sesame oil—it’s the finishing touch.