Korean BBQ Chili

Liven up basic chili with the flavors of Korean BBQ – soy sauce, rice vinegar, garlic, ginger and ground red pepper. For authentic Korean flavor, see tip for making chili with Korean pepper paste (Gochujang).

Serves: 6
Serving Size: 1 cup
10 mins Prep time 25 mins Cook time
10 mins Prep time
25 mins Cook time
  • Cook ground beef and white part of green onions in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat.

  • Stir in remaining ingredients except sesame seed. Bring to boil. Reduce heat to low; cover and simmer 15 minutes or until slightly thickened, stirring occasionally.

  • Sprinkle with remaining green onions and sesame seed. Serve over cooked jasmine rice or noodles, if desired.

Cooking tip

• For richer, more authentic Korean flavor, add 2 tablespoons Korean pepper paste (Gochujang). Decrease soy sauce and rice vinegar to 1 tablespoon each and omit garlic powder and ground red pepper.
• Korean pepper paste or Gochujang is a fermented chile and bean paste. It is used flavor stews, soups and marinades, and as a condiment at the table. It is available in Asian markets and online specialty stores.

Serving Suggestion: Serve chili over hot dogs. Sprinkle with green onions and sesame seed.

Nutrition information

(Amount per serving)

  • 245Calories: 245Cholesterol: 45mg
  • Sodium: 873mgProtein: 20g
  • Total Fat: 9gFiber: 6g
  • Carbohydrate: 21g

Ratings & Reviews: 2

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  • Alana on 02/07/2015

    This is one of my husband's favorite chili recipes!

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  • Denise on 01/15/2015

    I used the Korean pepper paste (Gochujang) as suggested. The chili was easy to make and quite good. My husband said it is better with rice as opposed to plain.

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