If you’re craving something hearty, deeply flavorful, and with a delightful kick, this Korean-Inspired Gochujang Chili Recipe is about to become your new go-to comfort food. Imagine tender chunks of chuck roast slow-simmered in a luscious sauce featuring the bold umami punch of gochujang, balanced by a mix of smoky paprika, sweet brown sugar, and tangy rice vinegar. Each bite sings with complexity yet feels warm and familiar—the perfect bowl of chili with a fascinating twist that brings together Korean flavors and classic chili heartiness in one unforgettable dish.

Ingredients You’ll Need

Inside a white pot with a dark rim, there is a mix of chopped onions and quartered cherry tomatoes. On top of them are several layers of dry spices with different colors: light brown, mustard yellow, and bright red powders. There is also a thick red paste dolloped among the spices. The pot’s inside has some browned bits stuck to the sides, showing the cooking process. The image focuses closely on the ingredients, with a soft mix of colors and textures in the cooking pot. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Getting started with this Korean-Inspired Gochujang Chili Recipe is surprisingly simple because it calls for ingredients that complement each other perfectly. Each one plays an essential role in providing the right balance of savory, spicy, sweet, and tangy notes while creating a rich texture and vibrant color that will have you hooked from the first stir.

2 ½ pounds chuck roast (cubed): This cut is perfect for slow cooking, becoming tender and flavorful as it simmers.
2 teaspoons kosher salt: Enhances the natural flavors and seasons the beef perfectly.
1 teaspoon black pepper: Adds a subtle heat and depth to the chili.
2 tablespoons neutral oil: For browning the beef without overpowering the flavors.
1 medium white onion (chopped): Builds a savory foundation with its natural sweetness.
6 cloves garlic (chopped): Brings aromatic sharpness that amplifies the chili’s richness.
1 cup cherry tomatoes (quartered): Adds juicy freshness and a hint of acidity to balance the dish.
¼ cup gochujang: The star ingredient offering spicy, sweet, and umami-packed Korean chili flavor.
1 tablespoon smoked paprika: Infuses a smoky warmth that deepens the chili’s profile.
1 tablespoon ground cumin: Provides earthiness and a subtle peppery undertone.
1 tablespoon soy sauce: Brings salty umami to harmonize with the gochujang.
2 tablespoons brown sugar: Balances the spice with a touch of molasses sweetness.
2 tablespoons rice vinegar: Cuts through the richness with a mild tangy brightness.
3 cups beef stock: The hearty liquid base that melds all the flavors as it simmers.
Slivered green cabbage (for serving): Adds refreshing crunch and a slight bitterness to contrast the chili.
Chopped scallions (for serving): Provides fresh, mild onion flavor to brighten each bite.
Sour cream (for serving): Offers creamy coolness to soothe the chili’s heat and round out the dish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Korean-Inspired Gochujang Chili Recipe

Step 1: Prep and Brown the Chuck Roast

Start by cutting the chuck roast into roughly ¾-inch cubes, trimming off any large chunks of fat but keeping some to retain juicy flavor. Season the beef well with kosher salt and black pepper. Heat neutral oil in a large Dutch oven over medium-high heat, then add your seasoned beef cubes. Brown them nicely on all sides over 8 to 10 minutes—this step is crucial to build that deep, rich flavor base for the chili!

Step 2: Sauté the Aromatics and Tomatoes

Once the beef has browned, remove it from the pot and set aside. In the same pot, add your chopped white onion, garlic, and quartered cherry tomatoes. Stir frequently and use them to scrape up all the flavorful browned bits stuck to the bottom—you don’t want to waste those delicious layers of flavor. Cook until the vegetables soften, about 4 to 5 minutes, creating a fragrant base that will make your kitchen smell irresistible.

Step 3: Build the Sauce with Gochujang and Spices

This is where the magic happens! Stir in the gochujang, smoked paprika, ground cumin, soy sauce, brown sugar, and rice vinegar. Mix everything thoroughly so that the chili paste evenly coats the veggies. Let the mixture cook for about a minute to toast those spices and bring out their best qualities.

Step 4: Add Stock and Simmer with the Beef

Pour in the beef stock and bring the pot to a gentle simmer. Return the browned beef chunks to the chili along with any accumulated juices. Lower the heat to maintain a soft simmer, and cover the pot. Let it cook for approximately two hours, or until the beef is tender and falls apart easily. Be sure to stir occasionally to prevent sticking and check for consistency—if the chili feels too watery, remove the lid to let some liquid evaporate.

Step 5: Final Taste Check and Serving Prep

Before serving, check the seasoning and adjust salt or spice if needed. The beef should be melt-in-your-mouth tender, swimming in a thick, glossy sauce with a perfect balance of sweet, spicy, and smoky flavors—your Korean-Inspired Gochujang Chili Recipe is ready to wow your taste buds!

How to Serve Korean-Inspired Gochujang Chili Recipe

A close-up view of a large white enameled pot filled with rich, thick stew. The stew has a deep reddish-brown color with visible chunks of tender meat simmering in a bubbling sauce. The sauce looks smooth and glossy, with some oil and small bubbles gathering on the surface. The pot has a dark blue outer edge visible at the top and front side. The background is a white marbled surface with subtle reflection and soft light. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your chili experience, serve each bowl topped with crunchy slivers of fresh green cabbage, a handful of chopped scallions, and a generous dollop of sour cream. These garnishes add delightful texture contrasts and refreshing notes that perfectly complement the chili’s rich, savory layers.

Side Dishes

Pair this chili with simple steamed rice, buttery garlic bread, or even a light cucumber salad for a meal that’s both satisfying and well-rounded. The subtle sweetness and acidity in these sides help balance the bold flavors of the Korean-Inspired Gochujang Chili Recipe.

Creative Ways to Present

For a fun twist, serve the chili over a bed of noodles or stuffed inside baked sweet potatoes. You can also transform leftovers into a hearty chili dip with melted cheese for game day or a spicy stew topped with fried eggs for brunch. The possibilities are endless and deliciously exciting!

Make Ahead and Storage

Storing Leftovers

This chili actually tastes even better the next day once the flavors meld further. Store your leftovers in an airtight container in the refrigerator for up to four days.

Freezing

If you want to keep it longer, Korean-Inspired Gochujang Chili Recipe freezes beautifully. Portion it into freezer-safe containers and freeze for up to three months. Just thaw it overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if it’s too thick. Alternatively, use a microwave-safe dish and heat in short bursts, stirring in between to ensure even heating.

FAQs

Is gochujang very spicy?

Gochujang has a moderate heat level balanced by sweetness and depth, making it more complex than just spicy. It adds warmth without overwhelming the dish, but you can adjust the amount to suit your spice preference.

Can I substitute the chuck roast with another cut of beef?

Chuck roast is ideal for slow cooking because it becomes tender and flavorful, but other cuts like brisket or short ribs can work well too, just adjust cooking times accordingly.

Is the Korean-Inspired Gochujang Chili Recipe gluten-free?

It can be, if you use a gluten-free soy sauce or tamari. Always check your gochujang label as some brands may include gluten-containing ingredients.

Can this chili be made in a slow cooker?

Absolutely! After browning the beef and sautéing aromatics, transfer everything to a slow cooker and cook on low for 6 to 8 hours. The flavors will develop beautifully.

What can I use instead of sour cream as a garnish?

If you prefer, Greek yogurt or a dairy-free alternative works wonderfully as a creamy, cooling topping to contrast the chili’s heat.

Final Thoughts

From the first bite, you’ll fall in love with this Korean-Inspired Gochujang Chili Recipe because it brings together the incredible depth of Korean flavors with the comforting richness of classic chili. It’s a celebration of bold tastes and cozy textures that’s incredibly satisfying, especially on cooler days. I can’t wait for you to try it, share it, and make it a favorite in your home as much as it is in mine!