A Taste of Korean Hawaii
"Being born and raised in Hawaii, I was always surrounded by not only Hawaiian food but local Hawaiian food that was created by the huge Asian population that exists in the island. The chilli from Hawaii was addicting and always hit the spot. So much so, that my Korean mother decided to recreate it with a touch of our Korean culture (which of course added extra spice and pizzaz!). I love to share this recipe with my loved ones, and hope you love it as well!"
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground beef | 2 lbs, 2-3 cloves, 1, 1, 2 cans, 16 oz, 23.2 oz can, 22.6 oz can, 4 Tbsp, 1 Tbsp, 2 tsp |
| Garlic | |
| Onion | |
| Bell pepper | |
| Kidney beans | |
| Tomato sauce | |
| Cream of tomato soup | |
| Campbell’s cream of mushroom soup | |
| Chili seasoning | |
| Gochujang sauce | |
| Gochugaru |
Directions
Prep:
• Mince onion, bell pepper, and garlic
Cook:
• Cook beef with minced garlic on medium-low heat and simmer
• Drain the oil
• Add all ingredients besides Gochujang and Gochugaru to a large pot and cook on medium-low heat
• Once cooked, mix in Gochugaru and drizzle Gochujang to your tasting
Finished! Enjoy!