"Korean BBQ-Inspired Beef Chili with Kimchi Fried Rice is a fusion dish that combines tender, Bulgogi-marinated beef in a rich, savory chili, served with spicy and tangy kimchi-infused fried rice, melding the heartiness of chili with the distinctive flavors of Korean cuisine."
Korean BBQ-Inspired Beef Chili with Kimchi Fried Rice
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Prep time: 2hrs 30mins
Cook time: 2hrs 30mins
Serves or Makes: 4
Recipe Card
ingredients
For the Korean BBQ Inspired Beef Chili
- 2 pound beef chuck roast
- 2 tablespoons vegetable oil
- 1 cup bulgogi marinade
- 1 large diced onion
- 1 large diced bell pepper
- 3 cloves minced garlic
- 1 tablespoon grated ginger
- 1/4 cup honey
- 1 tablespoon red pepper flakes
- 1 28 ounce can peeled tomatoes
- 1/4 cup soy sauce
- 3 cups beef broth
- 1 15 ounce can drained black soy beans
- 1 15 ounce can drained red kidney beans
- to taste salt and ground black pepper
- 2 thinly sliced green onions
ingredients
For the Kimchi Fried Rice
- 4 cups cooked rice
- 1 cup chopped kimchi
- 2 tablespoons vegetable oil
- 1 minced shallot
- 2 cloves of minced garlic
- 2 tablespoons soy sauce
- 2 beaten eggs
- 2 chopped green onions
Method
Step 1
In a large bowl, add the beef chuck roast cubes to the marinade, making sure they are well coated. Cover and refrigerate for at least 2 hours, but preferably overnight to allow the flavors to infuse to the max.
Step 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Remove the beef from the marinade and brown the cubes in batches to avoid overcrowding. Set aside, and discard any remaining marinade.
Step 3
In the same pot, add onions, bell pepper, garlic and ginger. Cook until soft the vegetables begin to soften, 3-4 minutes. Stir in the red pepper flakes, honey, and soy sauce. Cook for another minute or two.
Step 4
Add peeled tomatoes (and their juices), black soy beans, kidney beans, and beef broth. Return the browned beef and stir until well combined. Bring the mixture to a boil, and then reduce the heat to a simmer. Cover the pot, and let it cook over low heat for 2 hours.
Step 5
Heat vegetable oil in a large skillet or wok over medium heat. Sauté shallot and garlic until fragrant, 1-2 minutes.
Step 6
Add the kimchi, and cook for 2-3 minutes, until it starts to soften. Add the rice to the skillet. Stir-fry for 2-3 minutes, making sure the rice is well coated with the kimchi mixture. Add soy sauce and chopped green onion, and stir to combine.
Step 7
Push the rice to one side of the skillet or create a space in the middle. Pour the beaten eggs into the empty space and scramble them. Once cooked, mix them into the rice.
Step 8
Spoon a generous portion of the Kimchi Fried Rice into a bowl. Pour 1-2 cups of the Korean BBQ-Inspired Beef Chili over top. Garnish with sliced green onion. Enjoy!