Kimchi Chili Recipe

May 10, 2007
  • 5 1/2 lbs beef, coarse ground
  • 2 medium-large onions, finely chopped
  • 12 cloves of garlic, pressed
  • 6 rounded tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon sugar
  • 1 15-oz can tomato sauce
  • 1 Korean mul radish
  • 1 daikon
  • 4 or 5 pink radishes
  • 1 Tbsp ginger — fresh, minced
  • 2 Tbsp soy sauce
  • 1 Tbsp soy bean powder and onion powder
  • 1 cup fermented cabbage
  • 1/4 cup palm oil
  • 2 Tbsp of brine shrimp, thoroughly mashed
  • Black pepper, salt and MSG to taste
  • Saute onions and garlic two to three minutes. Add ground beef and brine shrimp and brown. Transfer to a large soup pot and add remaining ingredients. Cook for three to four hours until daikon is tender.

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One Response to “Kimchi Chili Recipe”


  1. Interresting recipe…Thanks for the good food.


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