Korean-Inspired Gochujang Chili

🧂 Ingredients

• 2 ½ pounds chuck roast

  cubed
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons neutral oil
• 1 medium white onion

  chopped
• 6 cloves garlic

  chopped
• 1 cup cherry tomatoes

  quartered
• ¼ cup gochujang
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 3 cups beef stock
• Slivered green cabbage

  for serving
• Chopped scallions

  for serving
• Sour cream

  for serving

Instructions

• 1 Cube Chuck Roast into about ¾-inch chunks. Remove any large pieces of fat, but
  some fat is fine. Toss cubes with salt and pepper. In a large Dutch oven over
  medium-high heat, add neutral oil. Add beef cubes and brown well, cooking for
  8-10 minutes, stirring occasionally.
• 2 Remove beef cubes from the pot. Add the onions, garlic, and tomatoes and stir.
  Use aromatics to scrape up any bits on the pan. Continue to cook for 4-5 minutes
  until vegetables soften.
• 3 Add gochujang, spices, soy sauce, brown sugar, and rice vinegar to the pot an
  stir to combine well. Cook for a minute and then add beef stock. Bring to a
  simmer and add cubed beef back to the pot along with any juices. Always check
  the doneness of your beef with a meat thermometer.
• 4 Once simmering, turn heat down to low, cover, and simmer for about two hours
  until beef is very tender. Stir occasionally to prevent sticking.  If the chili
  is too watery, remove lid so some of the liquid can evaporate.
• 5 When ready to eat, serve the chili in bowls with slivered fresh green cabbage,
  scallions, and sour cream.

Nutrition Info