Description
A delightful twist on classic chili con carne with the unique depth of Korean gochujang, perfect for chilly evenings.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 1 can kidney beans, drained and rinsed
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and minced garlic; sauté until they are softened and fragrant.
- Incorporate the ground beef, cooking until it’s nicely browned.
- Stir in the gochujang, soy sauce, cumin, salt, and pepper.
- Add in the diced tomatoes and kidney beans, mixing well.
- Reduce heat to low, cover, and let it simmer for at least 30 minutes, stirring occasionally. Serve hot and enjoy!
Notes
For a vegetarian option, substitute ground beef with cooked lentils or diced mushrooms. Enhance flavors by sautéing onions and garlic until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg