Orlando Weekly's Korean Kim-Chili won hearts, not medals, at Orlando Chili Cookoff

by

comment

Chili is not very photogenic, but our fans (and our chef, lower left) are!
  • Chili is not very photogenic, but our fans (and our chef, lower left) are!

Chili is not very photogenic, but our fans (and our chef, lower left) are!

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!

 

 

KOREAN KIM-CHILI

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

    kimchiarieljpg

  • 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.

 

We welcome readers to submit letters regarding articles and content in Orlando Weekly. Letters should be a minimum of 150 words, refer to content that has appeared on Orlando Weekly, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.

Email us at feedback@orlandoweekly.com.

Orlando Weekly works for you, and your support is essential.

Our small but mighty local team works tirelessly to bring you high-quality, uncensored news and cultural coverage of Central Florida.

Unlike many newspapers, ours is free – and we'd like to keep it that way, because we believe, now more than ever, everyone deserves access to accurate, independent coverage of their community.

Whether it's a one-time acknowledgement of this article or an ongoing pledge, your support helps keep Orlando’s true free press free.