Hello and welcome to my blog! This is my first post and I thought for a long time about what kind of recipe I should post. I wanted to showcase a recipe that described me and my style of cooking. So given the time of year and what I had in my fridge at the time, I came up with this: Kimchi Chili Bowl. Warming and comforting with just the right amount of kick from the kimchi. When you make this recipe, make sure that you use sour kimchi. Sour kimchi is just regular kimchi that’s been sitting around in your fridge for a long, long while. I’m talking weeks. The longer it sits, the more sour it becomes. Some people can stand to eat sour kimchi plain, but I like it best when it’s cooked. Cooking it mellows out and deepens the flavor and adds an umami punch to whatever you eat it with. It’s delicious. Let’s make it!
Kimchi Chili Bowl with Kimchi Parmesan Crisp
Prep Time: 20M | Cook Time: 1H | Total Time: 1H20M
Recipe Author: SavorySeoul
- 12 oz Lean Ground Beef (I used 85/15 fat ratio)
- 1 cup chopped Sour Kimchi
- 1 can rinsed and drained Black Beans (or whatever bean you prefer)
- 2 medium or 1 large Onion(s) diced
- 1 Head of Garlic minced
- 1 can (28oz) Crushed Tomatoes
- 3 cups Chicken Stock
- 4 tablespoons Chili Powder
- 2 tablespoons each of: Cumin, Paprika, Coriander & Turmeric
- 2 Bay Leaves
- 3 tablespoons toasted Sesame Oil
- Salt, Black Pepper & Red Chili Flakes (optional) to taste
- Cilantro, Green Onions/Scallion, Shredded Cheese, Yogurt or Sour Cream
KIMCHI PARMESAN CRISP
- 1/2 cup chopped & drained Sour Kimchi
- 1.5 cups grated Parmesan Cheese
- Take a heavy bottom pot and place over medium high heat and coat the bottom of the pot with sesame oil. Once the oil is hot, add in 1 cup of the chopped kimchi. Cook the kimchi, stirring for about 4 minutes.
- Add the ground beef and stir occasionally, breaking up the pieces as it cooks.
- When the beef just turns brown, add the garlic and onions and cook until onions are translucent.
- Add in the spices and give it all a good stir. Because the ground beef is very lean, there is no need to drain off any oil, but it’s up to you if you want to.
- Add the bay leaves, black beans, crushed tomatoes and chicken stock. Bring to a boil and then turn down the heat and let it simmer uncovered for about 30 minutes for the liquid to reduce. After 30 minutes, slightly cover and simmer additional 15-20 minutes. Adjust the seasoning with salt, pepper and red chili flakes all throughout the process.
KIMCHI PARMESAN CRISP
- Grate a thick layer of parmesan cheese onto a parchment lined baking sheet.
- Top the cheese with the chopped kimchi.
- Cover the kimchi with another layer of parmesan cheese.
- Bake in 425F oven until crisp.
SERVE & ENJOY!