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Spicy Korean Chili with Kimchi | beef, sweet potato, gluten free, paleo, soup, easy, healthy, gochugaru |

Spicy Korean Chili with Kimchi

  • Author: Ellie
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 6 1x
  • Category: Main
  • Method: Stovetop


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!


  • 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
  • scallions


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with coconut yogurt and scallions.

Keywords: soup, chili, korean, kimchi