KOREAN-STYLE TEXAS CHILI
There's nothing like a rich, meaty (and beanless) bowl of Texas chili-except, of course, for Edward Lee's recipe, which mixes in spicy Korean gochujang and dark beer.
Provided by Edward Lee
Categories main-dish
Time 3h
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a large heavy-bottomed pot, heat 1½ tablespoons vegetable oil over medium heat; add half the meat and brown on all sides, 3 minutes per side. Repeat with the remaining oil and meat.
- Return the meat to the pot, and add garlic, onion, and jalapeño; stir to combine. Add remaining chili ingredients, making sure the beef stock covers everything. Bring to a simmer, then reduce heat to low and let simmer uncovered, 1½-2½ hours, stirring occasionally.
- Chili is done when you can easily break apart the meat with a wooden spoon. Do this with half of the meat, leaving some in cubes.
- Assembly: Ladle chili into individual serving bowls and top with cheddar, scallions, sour cream, and cilantro. Serve immediately.
SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY
Here's what you need: boneless pork shoulder, onion, green onion, garlic, ginger, korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, black pepper, canola oil, sesame seed, rice
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
- Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
- Cover and marinate in the refrigerator for at least 30 minutes.
- Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
- Sprinkle a bit of sesame seeds on top, then serve with rice!
- Enjoy!
Nutrition Facts : Calories 360 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, Sugar 12 grams
KOREAN CHILLI, SESAME & HONEY CHICKEN
A kebab always goes down well at a BBQ, and this Korean chicken with sweet, spicy and sticky glaze is our new favourite. Scatter over spring onions to serve
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 35m
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it's packed onto the skewers tightly. Chill until you're ready to cook. Mix the ingredients for the glaze.
- Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long - the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
- Once the glaze has been used up and the chicken is cooked through (it'll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.
Nutrition Facts : Calories 263 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 1.9 milligram of sodium
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GOCHUJANG CHILI CON CARNE - CHILES AND SMOKE
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5/5 (4)Category BeefCuisine Comfort FoodTotal Time 2 hrs 20 mins
- Use a Dutch oven, or a deep pot. Heat 2 Tbsp of oil over high heat. Lightly season the meat with salt & pepper. Sear the meat all over, you will probably need to do this in batches. Transfer the meat to a plate lined with a paper towel once browned.
- Add in the last 2 Tbsp of oil into the pot and reduce heat to medium. When the oil is hot, add in the diced jalapeños and red onion. Stir frequently to char on all sides for 2 minutes. Add in the minced garlic, chopped chipotle and adobo sauce, cumin, coriander, smoked salt and brown sugar. Continue to stir frequently to incorporate the spices.
- Whisk together the gochujang and beef broth to fully incorporate. Add this into the pot along with the beer, and fire-roasted tomatoes with juices, using a wooden spoon to scrape up the bits on the bottom of the pot. Add the meat to the pot and bring it all to a simmer for about 2-3 hours until the meat is tender. Put the lid on while cooking if you like the chili to have a thinner consistency, and simmer without the lid if you like it a little thicker.
- Stir in the chopped cilantro at the end. I recommend servicing with white rice and toppings such as cheddar cheese and diced white or green onions. Enjoy!
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