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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.
Cooks like your Korean Grandmother made it.
Marc | October 23, 2017 |
This is one of my husband's favorite chili recipes!
Alana | February 07, 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.
Denise | January 15, 2015 |