Description
A bold and cozy fusion of spicy kimchi, rich chili, and creamy mac and cheese, all in one unforgettable skillet meal.
Ingredients
Scale
- 2 cups uncooked elbow macaroni
- 1 pound ground beef
- 1 cup chopped kimchi
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (14.5 oz) diced tomatoes
- 1 can kidney beans, drained and rinsed
- 2 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 ½ cups shredded cheddar cheese
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Set a large pot or Dutch oven over medium heat.
- Add oil, then sauté the diced onion and garlic until fragrant. Stir in the ground beef and cook until browned, breaking it up as you go.
- Mix in tomato paste and cook for 1 minute. Stir in kimchi, diced tomatoes, beans, broth, and soy sauce.
- Bring the mixture to a simmer. Add the uncooked pasta directly into the pot and stir well.
- Simmer uncovered, stirring occasionally, until the pasta is al dente and the liquid has thickened (about 10–12 minutes).
- Stir in half of the shredded cheese. Sprinkle the remaining cheese on top and let it melt. Season with salt and pepper as needed.
- Spoon into bowls and top with sliced green onions.
Notes
- Use well-fermented kimchi for deeper flavor.
- Don’t overcook the pasta, as it will continue to soften in the chili.
- Leftovers taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg
Keywords: kimchi chili mac, fusion comfort food, kimchi pasta, spicy chili mac