Orlando Weekly’s Korean Kim-Chili won hearts, not medals, at Orlando Chili Cookoff
Well, we didn’t win at the Orlando Chili Cookoff last Sunday </sad trombone> … but we ran out of chili so fast, and the line was so long, that we know people loved our Orlando Weekly Korean Kim-Chili, which was the brilliant creation of our intrepid freelancer (and trained chef) Holly Kapherr. (Several of our street team members complained of sore biceps the next day, from handing out all those samples.)
Many happy chili-slurpers asked for the recipe, so here it is. Weekends are for chili — buy the ingredients today, then go cook!
An “alternative” chili with bright, bold Korean flavors. For a vegetarian version, omit the pork and add tofu before serving.
Serves 12 Serving size: 1 cup
- 2 tbsp. dark sesame oil
- 2 lb. pork shoulder, in 1/2-inch cubes
- 1/2 lb. pork belly or thick-cut bacon, diced
- 1 large white onion, diced
- 2 cloves garlic, minced
- 2 Korean chilies, with seeds, minced
- 1 bottle Hite, Kirin or other Asian-style beer
- 2 cups kimchi, finely chopped
- 1/4 cup gochujang (Korean chili paste)
- 1/4 cup gochugaru (Korean chili powder)
- 2 cups beef stock
Heat a large pot or Dutch oven over medium high and add the sesame oil. Once hot, brown the pork shoulder on all sides, working in batches. Remove pork shoulder to a bowl and set aside.
Add pork belly or bacon to the pot and brown. Once browned, add onion, garlic and Korean chilies and cook until onions are translucent, about 3-4 minutes.
Add pork shoulder back to the pot, stirring to combine with the pork belly, onion, garlic and chilies. Pour in the beer and bring to a boil, cooking until the liquid in the pot is reduced by 2/3.
Add kimchi, gochugang, gochugaru and stir well to combine. Cook an additional 3-4 minutes. Add beef stock, cover, reduce heat to barely a simmer and cook 2 hours.