Korean Chile Con Carne (Print Version)
# Ingredients:
→ Meat and Fat
01 -
2 tablespoons beef tallow or neutral oil
02 -
1.35 kilograms beef chuck roast, cut into 2.5 cm cubes
→ Vegetables and Aromatics
03 -
1 red onion, finely diced
04 -
2 jalapeños, finely diced
05 -
3 garlic cloves, finely chopped
→ Chilies and Sauces
06 -
2 chipotle peppers in adobo sauce, finely diced
07 -
2 teaspoons adobo sauce from chipotle peppers
08 -
5 tablespoons gochujang
09 -
2 tablespoons gochugaru (Korean chile flakes; optional for extra heat)
→ Spices and Seasonings
10 -
dark brown sugar, 1 tablespoon
11 -
ground cumin, 1 tablespoon
12 -
ground coriander, 1 teaspoon
13 -
smoked salt, 1 teaspoon
14 -
kosher salt, to taste
15 -
fresh ground black pepper, to taste
→ Liquids and Tins
16 -
425 grams fire-roasted tomatoes, including juices
17 -
240 millilitres Negro Modelo or preferred dark beer
18 -
480 millilitres beef broth
# Instructions:
01 -
Heat beef tallow or oil in a Dutch oven over high heat. Season beef cubes lightly with kosher salt and black pepper. Working in batches, sear the beef on all sides until well-browned. Transfer browned beef to a plate lined with paper towel.
02 -
Lower heat to medium. Add red onion and jalapeños to the pot and cook, stirring frequently, for 2 minutes to allow charring on all sides. Add garlic, diced chipotle peppers, adobo sauce, ground cumin, ground coriander, smoked salt, and dark brown sugar. Continue stirring to thoroughly blend the aromatics and spices.
03 -
In a separate bowl, whisk together gochujang and beef broth until fully combined. Pour the mixture into the pot along with beer and fire-roasted tomatoes with juices. Use a wooden spoon to deglaze the pot, scraping up any browned bits.
04 -
Return the seared beef and any resting juices to the pot. Bring contents to a gentle simmer. Cook for 2 to 3 hours, or until the beef is fork-tender. Cover with a lid for thinner consistency, or simmer uncovered for a heartier texture.
05 -
If desired, stir in gochugaru (Korean chile flakes) for additional heat during simmering. Adjust salt and pepper to taste before serving.
06 -
Finish by stirring in chopped fresh cilantro immediately before serving. Serve with steamed white rice and garnish with cheddar cheese, diced white or green onions, or scallions as preferred.
# Notes:
01 -
Gochujang is irreplaceable for authentic flavour complexity; substitutions will alter the outcome.
02 -
Suggested garnishes include cheddar, sesame seeds, scallions, fresh white onions, or even a fried or soft-boiled egg.