Print

Korean-Inspired Gochujang Chili Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 11 reviews

This Korean-Inspired Gochujang Chili is a rich and hearty dish featuring tender chuck roast slow-simmered in a flavorful blend of gochujang, soy sauce, and smoked spices. Combining traditional chili ingredients with Korean flavors, this recipe delivers a spicy, savory, and slightly sweet stew perfect for a comforting meal. Serve with fresh green cabbage, scallions, and a dollop of sour cream for added freshness and creaminess.

Ingredients

Beef and Seasoning

  • 2 ½ pounds chuck roast, cubed (about ¾-inch pieces)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons neutral oil (such as vegetable or canola oil)

Vegetables and Aromatics

  • 1 medium white onion, chopped
  • 6 cloves garlic, chopped
  • 1 cup cherry tomatoes, quartered

Flavorings and Liquids

  • ¼ cup gochujang (Korean chili paste)
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 3 cups beef stock

For Serving

  • Slivered green cabbage
  • Chopped scallions
  • Sour cream

Instructions

  1. Prepare the Beef: Cube the chuck roast into approximately ¾-inch chunks, trimming off any large pieces of fat while leaving some fat for flavor. Toss the beef cubes with kosher salt and black pepper to season evenly.
  2. Brown the Beef: Heat neutral oil in a large Dutch oven over medium-high heat. Add the beef cubes and brown them thoroughly on all sides, cooking for 8-10 minutes while stirring occasionally to ensure even browning.
  3. Sauté Vegetables: Remove the browned beef from the pot and set aside. In the same pot, add the chopped onion, garlic, and quartered cherry tomatoes. Stir and cook for 4-5 minutes until the vegetables soften, using them to scrape up any flavorful browned bits from the bottom of the pot.
  4. Add Flavorings: Stir in the gochujang, smoked paprika, ground cumin, soy sauce, brown sugar, and rice vinegar. Cook this mixture for about one minute to combine the flavors and slightly caramelize the seasonings.
  5. Simmer the Chili: Pour in the beef stock and bring the mixture to a simmer. Return the browned beef cubes and any accumulated juices back to the pot. Reduce the heat to low, cover, and let it simmer gently for about two hours until the beef becomes very tender. Stir occasionally to prevent sticking, and if the chili seems too watery, remove the lid to allow some liquid to evaporate.
  6. Serve: When ready, ladle the chili into bowls and top with fresh slivered green cabbage, chopped scallions, and a spoonful of sour cream to balance the heat and add freshness.

Notes

  • Use a meat thermometer to check that the beef is tender and cooked to your preference during simmering.
  • If you prefer a thicker chili, simmer uncovered for the last 15-20 minutes to reduce liquid.
  • Gochujang adds a distinct Korean flavor and heat; adjust the quantity if you want a milder chili.
  • Neutral oil can be substituted with other high smoke point oils like avocado oil.
  • Leftovers keep well refrigerated for up to 3 days and taste even better the next day.

Find it online: https://bitezly.com/korean-inspired-gochujang-chili-recipe/