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!"

Prep Time

10 minutes

Cook Time

15 minutes

Paired With

Main Protein



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
Bell pepper
Kidney beans
Tomato sauce
Cream of tomato soup
Campbell’s cream of mushroom soup
Chili seasoning
Gochujang sauce



• Mince onion, bell pepper, and garlic


• 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!