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Why I Put Kimchi Juice in My Chili #shorts



This isn’t your average chili. We are combining the smoky heat of Mexican chipotle with the deep, fermented umami of Korean Gochujang to create the ultimate ‘Fire-Pot’. Using just 1lb of ground beef, this recipe is engineered for maximum flavor on a minimum budget.

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#shorts #chili #fusionfood #budgetmeals #groundbeef #koreanfood #mexicanfood

1 Comment

  1. @countryhomecooking

    The Secret Ingredient is Kimchi Juice! 🌶️ You HAVE to try this K-Mex Fire-Pot Chili. It's the best $10.51 meal you'll ever make. Full recipe/details are in the description below! 👇

    🥗 INGREDIENT LIST

    ——————————————

    – 1lb 80/20 Ground Beef: $8.00

    – Gochujang (Korean Chili Paste): $0.80

    – Chipotle in Adobo: $0.50

    – Kimchi Juice (Secret Acid): $0.20

    – Black Beans (15oz can): $1.00

    – Aromatics (Garlic, Ginger, Onion): $1.50

    – Beef Stock (2 cups): $1.00

    – Spices (Cumin, Smoked Paprika): $0.50

    🍳 COOKING INSTRUCTIONS

    ——————————————

    1. Searing for Fond: Preheat a heavy-bottomed Dutch oven until smoking. Add 1lb beef, breaking into large chunks. Do not move for 3 minutes to develop a deep Maillard crust.

    2. Aromatic Layering: Remove excess fat but leave 2 tbsp. Add diced onions, minced ginger, and garlic. Sauté until translucent, scraping the fond with a wooden spoon.

    3. The Fusion Bloom: Add 2 tbsp Gochujang and 1 tbsp minced Chipotle. Fry the pastes in the center of the pan for 60 seconds to unlock oils and deepen color.

    4. The Deglaze: Pour in 1/4 cup Kimchi juice. The lactic acid will brighten the heavy fats. Add cumin, smoked paprika, and soy sauce.

    5. The Low Simmer: Return beef to pan. Add black beans and beef stock. Simmer uncovered for 45 minutes until the liquid reduces into a thick, glossy 'Fire-Pot' consistency.

    6. The Finish: Off heat, mount with a knob of cold butter for shine and a squeeze of lime to cut the richness. Serve with scallions and toasted sesame seeds.

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