Kevins Korean Chili Recipes

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KEVIN'S KOREAN CHILI



KEVIN'S KOREAN CHILI image

Categories     Soup/Stew     Beef     Dinner     Simmer

Yield 10+ Servings

Number Of Ingredients 10

2-3 pounds of cubed sirloin or other lean steak
2 cups of red kidney beans
1/4 cup of Korean red pepper paste
1/2 onion - diced
1 tbl spoon of minced garlic
1 bottle of Korean bulgogi sauce/marinade
2 tbl spoons of sesame seed oil
1/4 cup of red pepper oil
1 can tomato paste
16 oz of diced tomatos

Steps:

  • Soak beans for 24 hours before using. Boil beans in saucepan with 8 cups of water for 20 minutes to soften. Cut beef into cubes and marinade in the bulgogi sauce for 4 hours. Remove from marinade and brown in saucepan under medium heat with sesame oil until brown outside. Combine all ingredients into large chili pot. Simmer on low heat for 4+ hours. Remove from heat, serve warm to hot.

KOREAN-STYLE TEXAS CHILI



Korean-Style Texas Chili image

There's nothing like a rich, meaty (and beanless) bowl of Texas chili-except, of course, for Edward Lee's recipe, which mixes in spicy Korean gochujang and dark beer.

Provided by Edward Lee

Categories     main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 18

3 tablespoons vegetable oil, divided
4 pounds beef chuck roast, cut into ½-inch cubes
6 cloves garlic, roughly chopped
1 medium onion, roughly chopped
2 jalapeño peppers, roughly chopped, remove seeds and ribs for milder chili
28 ounces can diced tomatoes
6 tablespoons gochujang
2 tablespoons brown sugar
1 1/2 teaspoons salt
1/4 cup chipotle peppers in adobo sauce, roughly chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1 bottle dark beer
4 cups beef stock, plus more if necessary
Grated cheddar
Thinly sliced scallions
Sour cream
Cilantro leaves, roughly torn

Steps:

  • In a large heavy-bottomed pot, heat 1½ tablespoons vegetable oil over medium heat; add half the meat and brown on all sides, 3 minutes per side. Repeat with the remaining oil and meat.
  • Return the meat to the pot, and add garlic, onion, and jalapeño; stir to combine. Add remaining chili ingredients, making sure the beef stock covers everything. Bring to a simmer, then reduce heat to low and let simmer uncovered, 1½-2½ hours, stirring occasionally.
  • Chili is done when you can easily break apart the meat with a wooden spoon. Do this with half of the meat, leaving some in cubes.
  • Assembly: Ladle chili into individual serving bowls and top with cheddar, scallions, sour cream, and cilantro. Serve immediately.

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