Korean Chili is total comfort food! The sauce is what makes this dish so amazing! Your favorite vegetables, ground meat on rice or noodles. Delicious.
I had this Korean Chili for the first time at my friend Marcel's. It was love at first sight! This chili is comfort food at its best! Light and healthy, this yummy weeknight dish will satisfy a crowd, every time! A great fridge cleaner, the sauce is really the best part of this recipe!
The sauce. Finding the right words to express how tasty this sauce is is going to be difficult. I remember the first time I tasted it. Right away I thought about how much I was loving it and all of the things I wanted to try doing with it.
The combination if flavors blew me away. I still can't believe how well or actually perfectly they worked together and I am still impressed. Marcel knew I would love it and I will always remember her laughing and enjoying the moment as I am usually difficult to surprise but on this day she got me and she knew it!
I am hoping that you will give this recipe a chance and try it. I am dying to hear what you all think. Different and definitely delicious!
You can use any extra vegetables that you have on hand! Use ground chicken or turkey or any ground meat that you have available! Served with rice or noodles, you will find this Korean Chili is an awesome dinner for any night of the week.
Ingredients in Korean Chili
- ground beef, turkey, pork, chicken, or sausage
- oil
- onion
- sweet peppers
- garlic
- ginger
- mushrooms
- soy sauce
- sugar
- sesame oil
- pepper
- cayenne pepper
- diced tomatoes
- sambal olek
- cornstarch
- water
- bean sprouts
How to make Korean Chili
In a large pot, on medium to medium high, heat oil until it shimmers or a drop of water flicked in it dances.
Add onions an peppers and cook for 5 minutes.
Next, add garlic and ginger and stir for thirty seconds to a minute.
Add ground meat and cook until no longer pink.
Then you have to add the mushrooms, soy sauce, sugar, sesame oil, pepper, cayenne pepper, diced tomatoes, sambal olek, cornstarch and water.
Bring to a simmer, reduce heat to low and cook for an hour.
Remove your pot from the heat and adjust seasoning to your taste.
Add bean sprouts, cover and allow the sprouts to sit for 30 minutes in the chili before serving over rice or noodles.
Enjoy!
Other Noodle and Stir Fry Recipes
We also have some other recipes you might be interested in trying. I just love them all, in their own special way! Take a peek below at some of them. You just never know when you will find a keeper!
Black Bean Garlic Beef Noodles
Simple Chicken Stir Fry with Ramen Noodles
Simple Steak or Chicken and Peppers Stir Fry
Easy Black Bean, Green Bean and Pork Stir Fry
Korean Chili
Equipment
Ingredients
- 1 tablespoon olive or another vegetable oil
- 1 cup onion, diced
- 1 cup peppers, any color, cored, diced
- ¼ cup garlic, minced
- ¼ cup ginger root, crushed
- 2 pounds ground turkey, pork, beef, chicken or sausage
- 1 cup mushrooms, sliced
- ⅓ cup soy sauce
- ⅓ cup sugar
- ¼ cup sesame oil
- 1 teaspoon pepper
- ½ teaspoon cayenne pepper
- 1 can (28 oz) tomatoes, diced
- 2 tablespoons sambal olek
- ¼ cup cornstarch
- 1 cup water
- 1 cup bean sprouts
Instructions
- In a large pot, on medium to medium high, heat oil until it shimmers or a drop of water flicked in it dances. Add onions an peppers and cook for 5 minutes. Add garlic and ginger and stir for a minute or two. Add ground meat and cook until no longer pink.
- Then you have to add the mushrooms, soy sauce, sugar, sesame oil, pepper, cayenne pepper, diced tomatoes, sambal olek, cornstarch and water. Bring to a simmer, reduce heat to low and cook for an hour.
- Remove your pot from the heat and adjust seasoning to your taste. Add bean sprouts, cover and allow the sprouts to sit for 30 minutes in the chili before serving over rice or noodles. Enjoy!
Mykki
I was actually kind of surprised that this is called Korean Chili, so we added gochujang but gochugaru would have worked too. Both would definitely amp up the spice!
Karin and Ken
Will those ever amp up the spice! I wish my husband and I could handle heat like that. This easy chili would taste even better! Take care and all the best. Karin