Looking for a way to spicy up your week? This spicy Korean chili with kimchi packs a punch of flavor and heat, thanks to the gochugaru, chipotle peppers, and cumin!
4 INCHES. In one day!
It was insane. There was tons of lightning and I kept freaking out about how ridiculous this storm was. Pat thought I was being crazy, but it was intense. And because rain and storms and bad weather in general make me not want to leave the house, that is precisely what we did.
And we made chili, because… chili.
This is not your average chili. No sir. There are no beans. #sorrynotsorry It is not made in the slow cooker, but could be if you really wanted. And it spicy as s***.
Spicy, thanks to:
- Gochugaru – or red chili flakes. Goghugaru is a key ingredient in many Korean dishes and is made by drying Korean red chili peppers in the sun, de-seeding them, and crushing them into flakes. (I obvs didn’t do this myself, instead I bought it here.)
- Kimchi – fermented napa cabbage with lots of spices including chili powder, scallions, garlic, and ginger.
- Chipotle pepper in adobo sauce – with the seeds!
But that’s how I like my chili. Super spicy and cooled down with a few sliced scallions and coconut yogurt.
In other news, Pat and I will be leaving tomorrow night for 10 days in Europe!! We will be visiting Prague, Salzburg, and Hallstatt. I will be sharing the trip on Instagram – so make sure you follow along!
And don’t worry, I haven’t forgotten about you! While I’m away, I have a few friends that will be guest posting here and sharing recipes with you.
When you make this Spicy Korean Chili with Kimchi post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!Print
- 1 pound ground beef
- Salt and pepper
- 1/2 red onion, finely chopped
- 2 cloves garlic, minced
- 1 cup kimchi
- 1/8 cup gochugaru
- 1 tablespoon ground cumin
- 3 cups vegetable stock, divided
- 1 (14 oz) can tomato sauce
- 1 chipotle pepper from a can of chipotle peppers in adobo sauce, minced
- 1 large sweet potato, diced
- coconut yogurt
- Brown the ground beef over medium-high heat in a large pot, and season with salt and pepper. Saute until cooked through. Using a slotted spoon, transfer the beef to a bowl and set aside.
- Add the onions to the pan with the remaining fat and cook over medium-high heat until soft. Add the garlic and kimchi and cook 2 minutes. Add the gochugaru and cumin – cook another 2 minutes.
- Add 1 cup of veggie stock, scraping up any brown bits. Bring to a boil and then reduce the heat to medium-high and cook until reduced and thickened – approximately 10 minutes.
- Return the beef to the pot and add the sweet potato, remaining veggie stock, tomato sauce and chipotle pepper, and 1¼ teaspoons salt. Bring to a boil and then reduce heat to medium. Simmer, uncovered for 20-30 minutes – until you have reached the desired consistency.
- Serve with coconut yogurt and scallions.
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