Kimchi Steak and Navy Bean Chili

"This special chili is a personal favorite. It's full of spicy, slightly sweet and deliciously tangy fermented goodness from the gochujang, ssamjang and kimchi. It's bright, deeply savory and delightfully unexpected. I developed it as a way to incorporate more kimchi and fermented foods into our diet. It's delicious!"

Prep Time

20 minutes

Cook Time

30 minutes

Paired With

Main Protein



canned Navy beans 2 cans, 2 cups, 10-12 ounces or enough for 2 people, 5 tablespoons, 3 tablespoons, 2 tablespoons, 1 cup, 5 cloves minced, 1 jalapeno, seeds removed, minced, 1, minced, 1, minced, 4 tablespoons, 4 tablespoons, 2/3 of a cup divided into 2 portions, 1/8 teaspoon, small amount to adjust final chili flavor to your preference, 1 cut into wedges and seeds removed, chopped for garnish, quantity depends on your preference, 2 chopped, for garnish on top of chili, for garnish on top of chili
low sodium beef or vegetable stock
leftover cooked steak or any cooked beef (cut of your choice), cut into bite size cubes. We used smoked steak tip bites to add another level of smokey flavor
Gochujang (korean chili paste that can be found on Amazon or in asian markets)
Ssamjang (korean chili paste that can be found on Amazon or in asian markets) or Sriracha or your favorite chili paste
dark brown sugar
dark beer or dark roast plain coffee ( if using coffee, not sweetened and no other flavors added to the coffee)
small white onion
small red onion
sherry vinegar
kimchi, either store bought or homemade
toasted sesame oil
smoked salt
green onion
Caesar or Blue Cheese Dressing
Avocado Dressing or Sour Cream


Saute minced garlic, jalapeno and onions in the butter in a saucepan over medium heat until fragrant   

Add the cans of drained, cooked navy beans, the stock, the dark beer or coffee, Gochujang, Ssamjang, dark brown sugar, and the steak pieces to the ingredients you sauteed in the saucepan.  Heat thoroughly on medium heat, stirring occasionally to prevent sticking and heavy boiling. If you like a thicker chili, keep cooking until it reaches the consistency you prefer, otherwise, the chili can be served after 30 minutes of cooking.  Once the chili is off the heat, stir in the sherry vinegar. Taste and add a pinch of smoked salt if you need more seasoning.

Ladle into 2 bowls, put half of the Kimchi in each bowl and stir into the chili. 

Drizzle sesame oil VERY lightly over the top of the chili in the bowls. 

Add a squeeze of lime into each bowl.

Garnish with chopped cilantro, chopped green onion and a creamy dressing of your choice or sour cream.  We used store bought Caesar dressing and a store bought creamy Avocado dressing.

Pair with Black Box Wines Cabernet Sauvignon and Enjoy a heavenly meal.