Kimchi Beef Chilli
By Chef Iskander Latiff, Coriander Leaf Group
This dish came up when I was really craving a good bowl of Chilli — sort of like a Mexican Chilli Con Carne — when I was living in Chengdu, China four years ago. There were no Mexican restaurants or shops around, so I had to make do with provisions from a Korean food store nearby!
I played around with the idea of incorporating Korean flavours into the basic cooking technique of Mexican style chilli. After a few attempts I finally got what I was craving for — a bowl of meaty and spicy chilli with a touch of Asian flavours.
The chilli keeps up to 30 days in the freezer, just store it in batches, and microwave a serving when you need a late night snack. Serve with a bag of corn tortilla chips for a hearty and comforting meal.
Cooking time: 40mins
Cost: ≈ $20
Feeds: 4-6 people
500g beef chuck (cubed small)
100 g ginger (sliced)
2 stalks leek (sliced)
5 tomatoes (cubed)
3 tablespoons gochujang chilli paste
2 tablespoons brown sugar
700ml chicken stock
1 tablespoon chilli flakes
300g daikon (cubed)
200g kimchi (chopped roughly)
5 tablespoons canola oil
Spring onions for garnish
1. Heat canola oil in a medium pot, add A. (beef chuck, ginger, leek, mirin), and cook over high heat for 3-4 minutes or until the beef cubes are browned.
2. Add in B. (tomato cubes, gochujang chili paste, brown sugar, chicken stock, chili flakes) — cook for 30 minutes with a lid on over a low heat. Stir regularly every 10 minutes.
Note: Gochujang is a Korean fermented chilli paste that is available from most Korean supermarkets.
3. When the beef is fork-tender, add in C. (daikon, kimchi) and cook for another 10 minutes.
4. Once daikon is cooked through, remove from heat.
5. To plate — spoon into a bowl and garnish with finely sliced spring onions. Serve with corn tortilla chips of your choice!