Author: recipes44

As the weather cools down and the days get shorter, our minds turn to warm, comforting dishes that can be shared with family and friends. For many of us, chili is a staple of fall and winter meals – it’s easy to make, fills the belly, and brings people together. But what if you want to take your chili game to the next level? Enter the chili relleno casserole, a creative twist on traditional chili that adds roasted peppers, gooey cheese, and a crunchy tortilla topping. Whether you’re looking for a quick weeknight meal or a show-stopping main course for a holiday gathering, these 20 spicy chili relleno casseroles have got you covered.

Easy Cheesy Chili Relleno Casserole

A twist on the classic chili relleno recipe, this casserole is a delicious and easy-to-make dish that’s perfect for a weeknight dinner or special occasion.

Ingredients:

– 1 (16 oz) package of frozen corn tortillas, thawed
– 1 lb ground beef
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, cook the ground beef until browned, breaking it up into small pieces as it cooks.
3. Add the onion and garlic to the skillet and cook until the onion is translucent.
4. Stir in the diced tomatoes and bring the mixture to a simmer. Let cook for 5 minutes.
5. In a separate dish, arrange 6-8 tortillas on the bottom of the dish. Spoon the chili mixture over the tortillas.
6. Sprinkle the shredded cheese evenly over the top of the casserole.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.

Cooking Time: 20-25 minutes

Vegetarian Chili Relleno Casserole

A twist on the classic Mexican dish, this vegetarian chili relleno casserole is a hearty and flavorful meal perfect for any occasion.

Ingredients:

– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1 tablespoon chili powder
– 1 teaspoon cumin
– Salt and pepper, to taste
– 6-8 corn tortillas
– Shredded Monterey Jack cheese (vegetarian)
– Vegetable oil

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, cook the onion, garlic, and bell pepper until tender.
3. Add the black beans, kidney beans, diced tomatoes, chili powder, and cumin. Season with salt and pepper to taste.
4. Arrange 2-3 corn tortillas in a single layer on the bottom of a 9×13-inch baking dish.
5. Spoon half of the bean mixture over the tortillas, followed by half of the cheese.
6. Repeat layers, finishing with a layer of cheese on top.
7. Drizzle with vegetable oil and cover with aluminum foil.
8. Bake for 30 minutes, then remove foil and continue baking for an additional 10-15 minutes or until the cheese is melted and bubbly.

Cooking Time: 40-45 minutes

Spicy Beef and Cheese Chili Relleno Casserole

A twist on the classic Mexican dish, this casserole combines spicy beef and cheese with creamy chili rellenos for a flavorful and filling meal.

Ingredients:

– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/4 tsp paprika
– Salt and pepper to taste
– 8-10 poblano peppers, roasted and sliced
– 1 cup shredded cheese (Cheddar or Monterey Jack)
– 1 can (16 oz) chili rellenos
– 1/4 cup chopped fresh cilantro

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, cook ground beef until browned, breaking into small pieces as it cooks.
3. Add onion, garlic, diced tomatoes with green chilies, chili powder, cumin, paprika, salt, and pepper to the skillet. Cook for 5-7 minutes or until the mixture thickens slightly.
4. Arrange poblano peppers in a 9×13 inch baking dish. Spoon meat mixture over peppers.
5. Top with shredded cheese and chili rellenos.
6. Bake for 25-30 minutes or until the casserole is hot and bubbly.
7. Sprinkle chopped cilantro on top before serving.

Cooking Time: 25-30 minutes

Slow Cooker Chili Relleno Casserole

This hearty casserole combines the flavors of chili and rellenos, with tender beef, beans, and melted cheese.

Ingredients:

– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 packet chili seasoning
– 6-8 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Brown ground beef in a skillet over medium-high heat, breaking it up into small pieces as it cooks.
2. Add onion and garlic to the skillet; cook until onion is translucent.
3. Stir in diced tomatoes, chili seasoning, and red kidney beans. Bring mixture to a simmer.
4. In a separate pot, cook tortillas according to package instructions (usually 30 seconds to 1 minute). Drain and set aside.
5. Assemble casserole by layering beef mixture, tortillas, and shredded cheese in a slow cooker. Repeat layers until all ingredients are used.
6. Cook on low for 3-4 hours or high for 1-2 hours.

Cook Time: 3-4 hours (low) or 1-2 hours (high)

Gluten-Free Chili Relleno Casserole

This hearty casserole is a twist on the classic Mexican dish, packed with flavorful chili and cheese-stuffed poblano peppers. Perfect for a weeknight dinner or a special occasion.

Ingredients:

– 4 large poblano peppers
– 1 pound ground beef (or ground turkey, chicken, or beans for alternatives)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chili powder
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (gluten-free)
– 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F.
2. Roast poblano peppers by placing them on a baking sheet, drizzling with oil, and baking for 15 minutes or until charred. Remove skin, stems, and seeds. Cut peppers into 1-inch pieces.
3. In a large skillet, cook ground beef (or alternative) over medium-high heat, breaking apart with a spoon as it cooks.
4. Add onion, garlic, chili powder, cumin, salt, and pepper to the skillet. Cook until onion is translucent.
5. Stir in diced tomatoes.
6. Combine cooked chili mixture with roasted poblano peppers and chopped cilantro (if using).
7. In a 9×13-inch baking dish, arrange half of the pepper mixture. Top with half of the shredded cheese. Repeat layers.
8. Bake for 25-30 minutes or until casserole is hot and cheese is melted.

Keto-Friendly Chili Relleno Casserole

A twist on the classic Mexican dish, this Keto-friendly casserole combines the flavors of chili rellenos with a low-carb twist.

Ingredients:

– 1 lb ground beef (80/20)
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup canned crushed tomatoes
– 1/4 cup chopped fresh cilantro
– 1/2 cup shredded cheddar cheese (Keto-friendly)
– 6-8 Hatch green chilies, roasted and sliced
– 1/2 cup almond flour
– Salt and pepper to taste
– Cooking spray or oil

Instructions:

1. Preheat oven to 375°F.
2. Cook ground beef in a skillet over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add diced onion and minced garlic; cook until onion is translucent.
4. Stir in crushed tomatoes, chopped cilantro, and shredded cheddar cheese. Season with salt and pepper to taste.
5. In a separate baking dish, arrange sliced green chilies in an even layer.
6. Spoon the chili mixture over the green chilies.
7. Sprinkle almond flour evenly over the top of the casserole.
8. Bake for 25-30 minutes or until the cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Breakfast Chili Relleno Casserole with Eggs

Breakfast Chili Relleno Casserole with Eggs: A twist on traditional chili rellenos, this casserole combines the flavors of scrambled eggs, breakfast sausage, and roasted green chilies for a hearty morning meal.

Ingredients:

– 1 lb breakfast sausage, casings removed
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 cups roasted green chilies, chopped
– 6 eggs
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– Salt and pepper to taste
– 4-6 tortillas

Instructions:

1. Preheat oven to 350°F.
2. Cook sausage in a large skillet over medium-high heat, breaking up with spoon as it cooks, until browned and cooked through.
3. Add onion and garlic to the skillet and cook until onion is translucent.
4. In a separate bowl, scramble eggs and set aside.
5. In a greased 9×13-inch baking dish, arrange half of the tortillas in the bottom of the dish.
6. Spoon sausage mixture over tortillas, followed by chopped green chilies, scrambled eggs, and shredded cheese.
7. Repeat layers, starting with tortillas, then sausage mixture, green chilies, eggs, and finally cheese.
8. Pour milk over the top layer of cheese.
9. Bake for 30-40 minutes or until casserole is hot and bubbly.

Mexican-Style Chili Relleno Casserole

Mexican-Style Chili Relleno Casserole Recipe

A flavorful twist on the classic chili relleno dish, this casserole combines roasted poblano peppers with a hearty beef and bean filling. Perfect for a family dinner or potluck gathering!

Ingredients:

– 4 large poblano peppers
– 1 lb ground beef
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 oz Monterey Jack cheese, shredded
– 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F.
2. Roast poblano peppers by placing them on a baking sheet and baking for 30-40 minutes, or until the skin is blistered and charred.
3. Remove the peppers from the oven and let cool. Peel off the skin, then cut out the seeds and membranes. Slice into thick strips.
4. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up with a spoon as it cooks.
5. Add onion, garlic, black beans, diced tomatoes, cumin, paprika, salt, and pepper to the skillet. Cook for 2-3 minutes or until heated through.
6. In a 9×13 inch baking dish, arrange half of the poblano strips in the bottom. Top with the beef mixture, then sprinkle with half of each cheese type. Repeat layers, ending with a layer of cheese on top.
7. Bake for 25-30 minutes or until the casserole is hot and bubbly.

Chicken and Green Chile Relleno Casserole

A flavorful twist on the classic New Mexican dish, this casserole combines tender chicken, roasted green chilies, and creamy cheese for a comforting and satisfying meal.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 cups roasted green chile peppers, diced
– 1 can (10 oz) condensed cream of chicken soup
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortillas

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, cook chicken over medium-high heat until browned and cooked through.
3. In a separate saucepan, combine cream of chicken soup, diced green chiles, and paprika. Stir until smooth.
4. In a 9×13-inch baking dish, arrange half the tortillas in the bottom. Top with cooked chicken, then pour over the green chile mixture.
5. Sprinkle with cheese and cilantro.
6. Repeat layers, finishing with cheese on top.
7. Bake for 25-30 minutes or until hot and bubbly.

Cooking Time: 25-30 minutes

Black Bean and Corn Chili Relleno Casserole

This hearty casserole combines the flavors of Mexico with a comforting twist on traditional chili rellenos. Perfect for a chilly evening, this recipe serves 6-8 people.

Ingredients:

– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 6-8 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, cook onion, garlic, and bell pepper until tender. Add black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Simmer for 10 minutes.
3. Cut tortillas in half and place in the bottom of a 9×13-inch baking dish. Spoon chili mixture over tortillas, followed by shredded cheese.
4. Repeat layers two more times, finishing with cheese on top.
5. Bake for 25-30 minutes or until cheese is melted and bubbly.
6. Sprinkle with cilantro, if desired.

Cooking Time: 25-30 minutes

Smoky Chipotle Chili Relleno Casserole

Get ready to spice up your mealtime with this bold and flavorful casserole, featuring roasted chipotle peppers and a rich chili filling.

Ingredients:

– 1 lb ground beef
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chipotle peppers in adobo sauce, chopped
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 1 cup cooked white rice
– 6-8 roasted poblano peppers, peeled and sliced
– Shredded cheese (Monterey Jack or Cheddar), for serving

Instructions:

1. Preheat oven to 350°F.
2. Cook ground beef in a large skillet over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion and garlic; cook until softened.
4. Stir in diced tomatoes, chipotle peppers, cumin, chili powder, salt, and pepper.
5. In a separate baking dish, combine cooked rice and roasted poblano peppers.
6. Spoon the chili mixture over the rice and peppers.
7. Top with shredded cheese.
8. Bake for 25-30 minutes or until hot and bubbly.

Cooking Time: 25-30 minutes

Three-Cheese Chili Relleno Casserole

A creamy, cheesy twist on traditional chili rellenos, this casserole combines the flavors of roasted peppers, savory beef and beans, and a blend of three cheeses for a comforting, crowd-pleasing dish.

Ingredients:

– 1 can black beans, drained and rinsed
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, roasted and chopped
– 1 cup shredded cheddar cheese
– 1/2 cup crumbled feta cheese
– 1/4 cup grated Parmesan cheese
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– Salt and pepper to taste
– 6-8 corn tortillas

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, cook beef and onion until browned; drain excess fat.
3. Add garlic, beans, diced tomatoes, cumin, salt, and pepper; stir well.
4. Roast red bell pepper and chop.
5. In a 9×13-inch baking dish, spread half of the chili mixture; top with roasted pepper, followed by half of the cheese blend (cheddar, feta, Parmesan).
6. Repeat layers: chili, roasted pepper, and remaining cheese blend.
7. Cover with tortillas and bake for 30-35 minutes or until hot and bubbly.

Cooking Time: 30-35 minutes

Zesty Salsa Verde Chili Relleno Casserole

Elevate your chili game with this bold and flavorful casserole, bursting with the tangy zip of salsa verde and the comforting warmth of rellenos.

Ingredients:

– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup salsa verde
– 8-10 relleno peppers, roasted and chopped
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– 1 cup shredded cheddar cheese
– 1/2 cup chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 350°F.
2. Brown ground beef in a large skillet; drain excess fat.
3. Add onion, garlic, cumin, and chili powder; cook until onion is translucent.
4. Stir in diced tomatoes and salsa verde; bring to a simmer.
5. In a separate dish, combine roasted relleno peppers and shredded cheese.
6. Layer the casserole: ground beef mixture, relleno pepper mixture, and repeat for 2-3 layers.
7. Top with additional shredded cheese and chopped cilantro (if using).
8. Bake for 25-30 minutes or until hot and bubbly.

Cook Time: 25-30 minutes

Bacon-Wrapped Chili Relleno Casserole

A twist on the classic chili relleno recipe, this dish combines the flavors of spicy chili with the crunch of bacon and a creamy cheese sauce.

Ingredients:

– 4 large Anaheim peppers
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1/2 tsp chili powder
– Salt and pepper, to taste
– 6 slices of bacon
– 1 cup shredded cheddar cheese
– 1/2 cup heavy cream

Instructions:

1. Preheat oven to 375°F.
2. Roast the Anaheim peppers by placing them on a baking sheet and baking for 30-40 minutes, or until the skin is blistered and charred.
3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the diced onion, minced garlic, cumin, chili powder, salt, and pepper to the skillet and cook until the onion is translucent.
5. Stuff each roasted pepper with the chili mixture, then wrap a slice of bacon around each pepper.
6. Place the peppers in a 9×13 inch baking dish and top with shredded cheddar cheese.
7. Drizzle the heavy cream over the cheese and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Cooking Time: 45-50 minutes

Poblano Pepper Chili Relleno Casserole

This casserole combines the flavors of roasted poblano peppers, creamy chili, and gooey cheese for a hearty and satisfying meal.

Ingredients:

– 4 large poblano peppers
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp chili powder
– 1/2 tsp cumin
– Salt and pepper, to taste
– 8 oz cheddar cheese, shredded
– 1/4 cup chopped fresh cilantro
– 1/4 cup milk

Instructions:

1. Preheat oven to 375°F.
2. Roast the poblano peppers by placing them on a baking sheet lined with parchment paper and baking for 30-40 minutes, or until charred.
3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the onion, garlic, chili powder, and cumin to the skillet and cook until the onion is translucent.
5. Stir in the diced tomatoes, beans, salt, and pepper.
6. Stuff each roasted poblano pepper with the chili mixture and top with shredded cheese.
7. Pour the milk into a 9×13 inch baking dish and arrange the stuffed poblano peppers on top.
8. Sprinkle the chopped cilantro over the top of the casserole and bake for 25-30 minutes, or until the cheese is melted and bubbly.

Cooking Time: 45-50 minutes

Southwest Chili Relleno Casserole with Avocado

This hearty casserole combines the flavors of Southwest chili, crispy rellenos (stuffed peppers), and creamy avocado for a satisfying meal.

Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 4 large bell peppers, any color
– 8 oz shredded cheese (Cheddar or Monterey Jack)
– 2 ripe avocados, sliced

Instructions:
1. Preheat oven to 375°F.
2. Cook ground beef in a skillet until browned; drain excess fat. Add onion, garlic, black beans, diced tomatoes, cumin, and chili powder. Season with salt and pepper.
3. Stuff each bell pepper with the meat mixture, filling to the top.
4. Place peppers in a 9×13 inch baking dish and cover with shredded cheese.
5. Bake for 25-30 minutes or until peppers are tender and cheese is melted.
6. Serve warm topped with sliced avocado.

Cooking Time: 35-40 minutes

Layered Tortilla Chili Relleno Casserole

Layered Tortilla Chili Relleno Casserole Recipe

This hearty casserole combines the flavors of Mexico with a comforting twist on traditional chili rellenos. Layers of tortillas, beans, cheese, and chili create a satisfying and filling meal.

Ingredients:

– 8-10 corn tortillas
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup cooked kidney beans
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped scallions
– 1 jalapeño pepper, sliced
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, heat the olive oil over medium-high. Add the diced tomatoes with green chilies and cook until heated through.
3. Arrange 4 tortillas in the bottom of a 9×13-inch baking dish. Spoon half of the chili mixture over the tortillas, followed by half of the cooked kidney beans and half of the shredded cheese.
4. Repeat the layers, starting with the tortillas, then the remaining chili mixture, beans, and cheese.
5. Top with cilantro, scallions, and jalapeño slices. Cover with aluminum foil and bake for 30 minutes.
6. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Cooking Time: 40-45 minutes

Spicy Sausage and Pepper Chili Relleno Casserole

Spicy Sausage and Pepper Chili Relleno Casserole Recipe

Get ready for a flavorful twist on traditional chili rellenos! This casserole combines the bold flavors of spicy sausage, roasted peppers, and melted cheese with the comfort of creamy chili.

Ingredients:

– 1 lb spicy sausage (such as chorizo or pepperoni), sliced
– 2 large bell peppers, any color, seeded and chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked white rice
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tsp chili powder
– Salt and pepper, to taste
– 6-8 green chilies, roasted and chopped (optional)

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, cook sausage over medium-high heat until browned, about 5 minutes. Drain excess fat.
3. Add peppers, diced tomatoes, rice, chili powder, salt, and pepper to the skillet. Stir to combine.
4. Transfer mixture to a 9×13 inch baking dish.
5. Top with cheese and cilantro.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Creamy Jalapeño Chili Relleno Casserole

This mouthwatering casserole combines the comfort of traditional chili with the excitement of creamy jalapeños and crispy rellenos. A perfect fusion of flavors for any occasion!

Ingredients:

– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/4 tsp paprika
– 8-10 jalapeño peppers, sliced
– 1 cup shredded Monterey Jack cheese
– 6-8 relleno peppers (any color), roasted and peeled
– 1 cup heavy cream
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. Cook ground beef in a large skillet, breaking up with spoon as it cooks, until browned. Drain excess fat.
3. Add onion, garlic, chili powder, cumin, and paprika to the skillet; cook until onion is translucent.
4. Stir in diced tomatoes, beef broth, and sliced jalapeños. Bring mixture to a simmer.
5. In a separate dish, combine shredded cheese and heavy cream.
6. In a 9×13-inch baking dish, arrange roasted relleno peppers in a single layer. Spoon chili mixture over the peppers.
7. Top with cheese and cream mixture. Cover with aluminum foil.
8. Bake for 30 minutes; remove foil and continue baking for an additional 15-20 minutes or until casserole is golden brown.

Cooking Time: 45-50 minutes

Quick Weeknight Chili Relleno Casserole

This hearty casserole is a twist on traditional chili rellenos, with the added convenience of being ready in under 30 minutes. Perfect for a weeknight dinner that’s sure to please!

Ingredients:

– 1 (16 oz) can black beans, drained and rinsed
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp chili powder
– Salt and pepper to taste
– 6-8 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: sour cream, shredded lettuce, diced avocado

Instructions:

1. Preheat oven to 375°F.
2. Cook ground beef in a large skillet over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add onion, garlic, and red bell pepper to the skillet and cook until vegetables are tender.
4. Stir in black beans, diced tomatoes, chili powder, salt, and pepper.
5. In a separate pan or griddle, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
6. Assemble casserole by spreading half of the beef mixture in the bottom of a 9×13 inch baking dish. Arrange 3-4 tortilla halves on top, then sprinkle with shredded cheese. Repeat layers, finishing with a layer of cheese on top.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.

Cooking Time: 20-25 minutes

Summary

Get ready to spice up your mealtime with these 20 mouthwatering Chili Relleno Casserole recipes! From classic comfort food to vegetarian, gluten-free, and keto-friendly options, there’s something for everyone. Each recipe combines the flavors of roasted peppers, melted cheese, and spicy chili for a dish that’s sure to become a family favorite. Whether you’re in the mood for breakfast, lunch, or dinner, these Chili Relleno Casserole recipes are quick, easy, and guaranteed to please.

Korean cuisine is known for its bold flavors, vibrant colors, and spicy kick. With a rich history of cultural exchange and geographical isolation, Korea has developed a unique culinary identity that sets it apart from other Asian cuisines. From the savory and sweet to the spicy and sour, Korean recipes offer endless possibilities for exploration and experimentation. In this article, we’ll dive into 20 authentic Korean recipes that showcase the country’s culinary prowess, with a focus on spicy dishes that will set your taste buds ablaze.

Kimchi Fried Rice

A spicy twist on a classic fried rice dish, this Kimchi Fried Rice combines the bold flavors of Korean chili flakes and fermented kimchi with the comfort of a warm, savory bowl.

Ingredients:

– 2 cups cooked rice (preferably day-old)
– 1 cup diced kimchi
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 egg, beaten
– 1 teaspoon soy sauce
– 1/4 teaspoon Korean chili flakes (gochugaru)
– Salt and pepper to taste
– Scallions, chopped (optional)

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until onion is translucent.
3. Push onion mixture aside, crack egg into the pan, and scramble until cooked through.
4. Mix cooked rice into the pan, breaking up any clumps with a spatula.
5. Stir in kimchi, soy sauce, and chili flakes.
6. Cook for 2-3 minutes or until everything is well combined and heated through.
7. Taste and adjust seasoning as needed.
8. Garnish with chopped scallions if desired.

Cooking Time: 10-12 minutes

Bibimbap with Gochujang Sauce

This Korean-inspired dish is a flavorful and nutritious meal perfect for any occasion. Bibimbap, which means “mixed rice,” typically consists of a bowl of warm white rice topped with an assortment of vegetables, meat (usually beef), and a fried egg.

Ingredients:
– 1 cup cooked white rice
– 1/2 cup mixed vegetables (bean sprouts, shredded carrots, diced zucchini)
– 1/4 cup diced beef (or substitute with tofu or chicken)
– 1 tablespoon Gochujang sauce (Korean chili paste)
– 1 egg, beaten
– Salt and pepper to taste
– Sesame seeds and chopped green onions for garnish (optional)

Instructions:
1. Cook the rice according to package instructions.
2. Heat a small non-stick pan with a little oil over medium heat. Add the diced beef and cook until browned, about 3-4 minutes. Set aside.
3. In a separate pan, add the mixed vegetables and cook until tender, about 5 minutes.
4. In a third pan, scramble the egg and set aside.
5. To assemble the Bibimbap, place the cooked rice in a bowl, followed by the beef mixture, vegetables, and fried egg.
6. Drizzle the Gochujang sauce over the top and sprinkle with sesame seeds and chopped green onions (if using).
Cooking Time: 15-20 minutes

Spicy Korean Pork Belly (Dwaeji Bulgogi)

This bold and aromatic dish is a staple of Korean cuisine, where pork belly is braised in a sweet and spicy sauce, resulting in tender, fall-apart meat. Perfect for special occasions or cozy nights in.

Ingredients:

– 2 lbs pork belly, sliced into 1-inch thick pieces
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup Korean chili flakes (gochugaru)
– 2 tablespoons sesame oil
– 1 onion, thinly sliced
– 2 green onions, thinly sliced
– Salt and black pepper to taste

Instructions:

1. In a large pot or Dutch oven, combine pork belly, Gochujang, soy sauce, brown sugar, garlic, ginger, chili flakes, and sesame oil.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 2 hours, or until the meat is tender.
3. Add sliced onion and green onions during the last 30 minutes of cooking.
4. Season with salt and black pepper to taste.
5. Serve hot, garnished with additional green onions if desired.

Cooking Time: 2 hours

Korean Army Stew (Budae Jjigae)

This hearty, comforting stew is a staple of Korean cuisine, made with a variety of ingredients including vegetables, meat or seafood, and gochujang, a spicy chili paste. Perfect for a cold winter’s day or as a satisfying meal any time.

Ingredients:

– 1 lb beef (or pork, chicken, or tofu), cut into bite-sized pieces
– 2 medium potatoes, peeled and diced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup gochujang
– 1/4 cup soy sauce
– 2 cups water
– 1 tsp ground black pepper
– Salt to taste
– Optional: vegetables such as zucchini, carrots, and bell peppers

Instructions:

1. In a large pot, combine beef, potatoes, onion, garlic, gochujang, soy sauce, and water.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 30 minutes or until the meat is tender.
3. Season with black pepper and salt to taste.
4. Serve hot, garnished with chopped green onions if desired.

Cooking Time: 30-40 minutes

Tteokbokki (Spicy Rice Cakes)

Tteokbokki is a popular Korean street food that combines chewy rice cakes with a spicy and sweet sauce. This recipe is a classic take on the dish, easy to make and perfect for a quick snack or meal.

Ingredients:

– 200g tteok (Korean rice cakes)
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons sugar
– 1 tablespoon rice vinegar
– 1/4 teaspoon red pepper flakes
– Salt and black pepper to taste
– Scallions, chopped (optional)

Instructions:

1. Cook the tteok according to package instructions. Drain and set aside.
2. Heat the oil in a large pan over medium-high heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
3. Add the gochujang, soy sauce, sugar, rice vinegar, and red pepper flakes. Stir well to combine.
4. Add the cooked tteok to the pan and stir to coat with the sauce.
5. Cook for an additional 2-3 minutes or until the sauce has thickened slightly.
6. Season with salt and black pepper to taste.
7. Garnish with chopped scallions if desired.

Cooking Time: 15-20 minutes

Japchae (Stir-Fried Glass Noodles)

A classic Korean dish, Japchae is a stir-fry made with glass noodles, vegetables, and savory soy-based sauce. This recipe brings together the flavors of Asia in a quick and easy-to-make meal.

Ingredients:

– 200g glass noodles
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., carrots, zucchini, bell peppers)
– 2 teaspoons soy sauce
– 1 teaspoon sugar
– Salt and black pepper to taste
– Chopped green onions for garnish (optional)

Instructions:

1. Cook the glass noodles according to package instructions and set aside.
2. Heat the oil in a large wok or frying pan over medium-high heat.
3. Add the onion and garlic; stir-fry until the onion is translucent.
4. Add the mixed vegetables and cook until they’re tender-crisp.
5. Add the cooked glass noodles, soy sauce, sugar, salt, and black pepper to the wok. Stir-fry everything together for about 2 minutes.
6. Taste and adjust the seasoning as needed.
7. Garnish with chopped green onions if desired.
8. Serve hot and enjoy!

Cooking Time: 15-20 minutes

Korean Fried Chicken (Yangnyeom Chicken)

A crispy and spicy twist on traditional fried chicken, Korean Fried Chicken is a popular street food in Korea. This recipe combines the crunch of double-fisted frying with the bold flavors of gochujang and garlic.

Ingredients:

– 2 lbs chicken pieces (legs, thighs, wings, breasts)
– 1/2 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup panko breadcrumbs
– 1/4 cup grated Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 2 tbsp gochujang paste
– 1 tsp salt
– 1/4 tsp black pepper
– Vegetable oil for frying
– Optional: chopped green onions and toasted sesame seeds for garnish

Instructions:

1. In a large bowl, combine flour, cornstarch, panko breadcrumbs, garlic, gochujang paste, salt, and black pepper.
2. Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
3. Heat about 1/2-inch (1 cm) of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
4. Remove the chicken from the marinade, allowing any excess to drip off. Fry the chicken in batches for 5-7 minutes or until golden brown and crispy.
5. Drain the fried chicken on paper towels and serve hot. Garnish with chopped green onions and toasted sesame seeds if desired.

Cooking Time: About 20-25 minutes

Galbi (Korean BBQ Short Ribs)

Galbi (Korean BBQ Short Ribs) Recipe

Galbi is a popular Korean dish that consists of marinated beef short ribs grilled to perfection, resulting in tender and flavorful meat. This recipe yields fall-off-the-bone tender galbi with a sweet and savory marinade.

Ingredients:

– 1 pound beef short ribs
– 2 tablespoons soy sauce
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– 1 teaspoon ground black pepper
– 1/4 cup green onions, thinly sliced
– Salt, to taste

Instructions:

1. In a large bowl, whisk together soy sauce, Gochujang, brown sugar, garlic, and sesame oil.
2. Add the short ribs to the marinade and toss to coat. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat grill to medium-high heat.
4. Remove the short ribs from the marinade and season with black pepper. Grill for 5-7 minutes per side, or until tender.
5. Garnish with green onions and serve immediately.

Cooking Time: 15-20 minutes

Haemul Pajeon (Seafood Scallion Pancake)

A popular Korean dish, Haemul Pajeon is a savory pancake filled with succulent seafood and scallions. This recipe serves 4-6 people.

Ingredients:

– 1/2 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup water
– 1/4 cup chopped scallions (green onions)
– 1/2 cup diced seafood (cod, shrimp, and mussels work well)
– 1 tablespoon vegetable oil
– 1 egg, beaten
– Sesame seeds and chopped scallions for garnish (optional)

Instructions:

1. In a large bowl, whisk together flour, cornstarch, salt, and pepper.
2. Gradually add water to form a smooth batter.
3. Add chopped scallions and seafood; mix well.
4. Heat vegetable oil in a non-stick skillet over medium heat.
5. Pour 1/4 cup of the batter into the skillet; tilt to spread evenly.
6. Cook for 2-3 minutes or until bubbles appear on the surface and the pancake is golden brown.
7. Flip and cook for an additional 1-2 minutes.
8. Serve hot with a drizzle of soy sauce, if desired.

Cooking Time: 10-12 minutes

Sundubu Jjigae (Spicy Soft Tofu Stew)

This spicy and savory Korean stew is a comforting delight, perfect for any occasion. With the tender soft tofu and rich gochujang sauce, Sundubu Jjigae is a must-try for anyone looking to explore Korean cuisine.

Ingredients:

– 1 block of extra-soft silken tofu
– 2 tablespoons of Gochujang (Korean chili paste)
– 2 cloves of garlic, minced
– 1 tablespoon of grated ginger
– 2 cups of vegetable broth
– 1/4 cup of soy sauce
– 1/4 cup of Korean chili flakes (gochugaru)
– 2 green onions, thinly sliced
– Salt and black pepper to taste

Instructions:

1. Cut the tofu into small cubes and set aside.
2. In a large pot, combine Gochujang, garlic, ginger, vegetable broth, soy sauce, and Korean chili flakes. Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes.
3. Add the tofu cubes to the pot and cook for an additional 5-7 minutes, or until the tofu is fully coated in the spicy sauce.
4. Season with salt and black pepper to taste.
5. Garnish with thinly sliced green onions before serving.

Cooking Time: 15-20 minutes

Samgyeopsal (Grilled Pork Belly)

A classic Korean dish that’s both flavorful and tender, Samgyeopsal is a must-try for any pork lover. This grilled pork belly recipe yields a crispy exterior and a juicy interior, perfect for wrapping in lettuce leaves with your favorite Korean condiments.

Ingredients:

– 1 pound pork belly (also known as pork jowl or pancetta), sliced into 1/2-inch thick pieces
– 2 tablespoons soy sauce
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– 1 teaspoon ground black pepper

Instructions:

1. In a large bowl, whisk together soy sauce, Gochujang, brown sugar, garlic, and sesame oil.
2. Add the sliced pork belly to the marinade and mix well to coat.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Preheat grill to medium-high heat. Remove pork from marinade and cook for 5-7 minutes per side, or until crispy and caramelized.
5. Let rest for 5 minutes before slicing and serving.

Cooking Time: 15-20 minutes

Gimbap (Korean Seaweed Rice Rolls)

A classic Korean dish that’s easy to make and packed with nutritious ingredients, Gimbap is a flavorful snack or meal. With its combination of savory seaweed and fluffy rice, it’s a perfect fit for any occasion.

Ingredients:

– 1 cup cooked Japanese short-grain rice
– 1/2 cup dried wakame seaweed (or substitute with Korean gim)
– 1/4 cup chopped carrot
– 1/4 cup chopped cucumber
– 1/4 cup diced ham or vegetables of your choice
– 1 tablespoon sesame oil
– Salt to taste

Instructions:

1. Prepare the rice according to package instructions.
2. Rinse the wakame seaweed and soak it in water for at least 30 minutes. Drain and cut into thin strips.
3. In a large bowl, combine cooked rice, seaweed, carrot, cucumber, ham or vegetables, and sesame oil. Mix well.
4. Lay a sheet of nori seaweed flat on a surface. Place about 1/2 cup of the rice mixture onto the seaweed, leaving a 1-inch border at the top.
5. Roll the sushi using a bamboo mat or your hands. Repeat with remaining ingredients.
6. Slice into individual pieces and serve.

Cooking Time: 15-20 minutes (including soaking time)

Dakgalbi (Spicy Stir-Fried Chicken)

A classic Korean dish that combines the bold flavors of gochujang, soy sauce, and garlic with the tender juiciness of chicken. This spicy stir-fry is a staple in many Korean households.

Ingredients:

– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 2 tbsp gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 1/4 cup Korean chili flakes (gochugaru)
– Salt and black pepper to taste
– Chopped green onions for garnish (optional)

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic, ginger, gochujang, soy sauce, brown sugar, and chili flakes. Stir-fry until fragrant, about 1 minute.
3. Add the chicken and stir-fry until cooked through, about 5-7 minutes.
4. Season with salt and black pepper to taste.
5. Garnish with chopped green onions if desired.

Cooking Time: 10-12 minutes

Korean Soy Garlic Chicken Wings

Get ready for a flavor explosion with these crispy and savory chicken wings marinated in a sweet and spicy Korean-inspired sauce.

Ingredients:

– 2 pounds chicken wings
– 1/2 cup soy sauce
– 1/4 cup garlic, minced
– 1/4 cup sugar
– 2 tablespoons gochujang (Korean chili paste)
– 2 tablespoons rice vinegar
– 1 tablespoon vegetable oil
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped green onions for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, garlic, sugar, gochujang, rice vinegar, vegetable oil, sesame oil, salt, and pepper.
3. Add chicken wings to the marinade and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
4. Line a baking sheet with parchment paper and spray with cooking spray. Remove chicken from marinade, letting any excess liquid drip off.
5. Bake for 30-35 minutes, or until cooked through and crispy.
6. Garnish with chopped green onions (if using) and serve immediately.

Cooking Time: 30-35 minutes

Bulgogi (Marinated Beef)

A classic Korean dish, Bulgogi is a flavorful and tender marinated beef recipe that’s perfect for any occasion.

Ingredients:

– 1 lb beef (thinly sliced), such as ribeye or sirloin
– 2/3 cup soy sauce
– 1/3 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1 tablespoon brown sugar
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon ground black pepper

Instructions:

1. In a large bowl, whisk together soy sauce, chili flakes, garlic, brown sugar, rice vinegar, sesame oil, and black pepper.
2. Add the sliced beef to the marinade, making sure it’s coated evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
3. Preheat a grill or a large skillet over medium-high heat. Remove the beef from the marinade, letting any excess liquid drip off.
4. Cook the beef for 3-5 minutes per side, or until it reaches your desired level of doneness. Let it rest for 5 minutes before slicing thinly.
5. Serve Bulgogi with steamed rice and your favorite Korean sides, such as kimchi or bok choy.

Cooking Time: 15-20 minutes

Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae (Kimchi Stew) – A Spicy and Savory Korean Delight!

Ingredients:

– 1/2 cup kimchi, chopped
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/2 pound pork or beef, sliced
– 1 cup chicken broth
– 1/4 cup water
– 1 teaspoon gochugaru (Korean chili flakes)
– Salt and black pepper to taste
– Optional: green onions, toasted sesame seeds for garnish

Instructions:

1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add sliced meat; cook until browned, about 5 minutes.
4. Add chopped kimchi, chicken broth, water, and gochugaru. Stir well.
5. Bring to a boil, then reduce heat to medium-low and simmer for 20-25 minutes or until the flavors have melded together.
6. Season with salt and black pepper to taste.

Cooking Time: 30-35 minutes

Enjoy your spicy and savory Kimchi Jjigae!

Gamjatang (Spicy Pork Bone Soup)

A hearty and flavorful Korean soup made with pork bones, vegetables, and a spicy kick from gochugaru (Korean chili flakes).

Ingredients:

– 2 lbs pork bones (preferably with some meat attached)
– 4 cups water
– 2 tablespoons Gochujang (Korean chili paste)
– 1 tablespoon soy sauce
– 2 cloves garlic, minced
– 1 small onion, sliced
– 2 carrots, peeled and sliced
– 1 potato, peeled and cubed
– 1/4 teaspoon ground black pepper
– Salt to taste
– Chopped green onions for garnish (optional)

Instructions:

1. Rinse the pork bones and place them in a large pot or Dutch oven.
2. Add water to cover the bones by about an inch, then bring to a boil.
3. Reduce heat to medium-low and simmer for 30 minutes.
4. Add Gochujang, soy sauce, garlic, onion, carrots, potato, black pepper, and salt. Stir well.
5. Continue to simmer for another 1-2 hours, or until the soup has thickened slightly and the flavors have melded together.
6. Season with salt to taste, then serve hot, garnished with chopped green onions if desired.

Cooking Time: About 3 hours total, including preparation and cooking time.

Korean Seafood Pancake (Haemul Jeon)

A delicious and savory Korean pancake filled with a mix of seafood, perfect as an appetizer or snack. This recipe is easy to make and requires only a few ingredients.

Ingredients:

– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup chopped scallions (green onions)
– 1/2 cup mixed seafood (shrimp, squid, clams), cleaned and cut into small pieces
– 1/4 cup Korean chili flakes (gochugaru)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup ice-cold water
– Vegetable oil for frying

Instructions:

1. In a large bowl, whisk together flour and cornstarch.
2. Add scallions, seafood, chili flakes, salt, and pepper. Mix well.
3. Gradually add ice-cold water to form a thick batter.
4. Heat about 1-2 inches of vegetable oil in a non-stick skillet over medium-high heat.
5. Using a spoon, drop small portions of the batter into the oil.
6. Cook for 2-3 minutes or until the bottom is golden brown.
7. Flip and cook for another 2 minutes or until crispy and cooked through.

Cooking Time: About 10-12 minutes per batch.

Ojingeo Bokkeum (Spicy Stir-Fried Squid)

This spicy Korean dish is a flavorful and addictive stir-fry made with tender squid, crunchy vegetables, and a savory sauce. Perfect as an appetizer or side dish.

Ingredients:

– 1 lb squid rings
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 small Korean chili flakes (gochugaru)
– 1 tablespoon soy sauce
– 1 tablespoon Gochujang (Korean chili paste)
– Salt and black pepper to taste
– Chopped green onions for garnish

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add squid and cook until opaque, about 3-4 minutes.
3. Add onion, garlic, and bell pepper; stir-fry until vegetables are tender, about 4-5 minutes.
4. Add chili flakes, soy sauce, and Gochujang; stir to combine.
5. Cook for an additional 2-3 minutes or until the sauce has thickened slightly.
6. Season with salt and black pepper to taste.
7. Garnish with chopped green onions and serve immediately.

Cooking Time: 15-20 minutes

Naengmyeon (Cold Buckwheat Noodles)

A refreshing Korean summer dish, Naengmyeon is a perfect combination of chewy buckwheat noodles, spicy sauce, and crunchy vegetables. This recipe brings the flavors of Seoul to your table.

Ingredients:

– 200g buckwheat naengmyeon noodles
– 2 cups beef or pork broth (cooled)
– 1/4 cup Korean chili flakes (gochugaru)
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp sugar
– 1/4 cup chopped cucumber
– 1/4 cup sliced pear
– 1/4 cup pickled radish, thinly sliced

Instructions:

1. Cook the buckwheat noodles according to package instructions and rinse with cold water.
2. In a large bowl, combine cooled broth, chili flakes, soy sauce, rice vinegar, and sugar. Stir until dissolved.
3. Add the cooked noodles to the broth mixture and toss to coat.
4. Top the noodles with cucumber, pear, and pickled radish.
5. Serve immediately and enjoy!

Cooking Time: 15 minutes (including noodle cooking)

Summary

Get ready to spice up your cooking with these 20 authentic Korean recipes! From spicy and savory stews like Budae Jjigae and Samgyeopsal, to flavorful dishes like Bulgogi and Kimchi Jjigae, there’s something for every palate. Explore the bold flavors of Korea with recipes like Tteokbokki, Japchae, and Galbi, or try your hand at spicy chicken dishes like Dakgalbi and Yangnyeom Chicken. Whether you’re in the mood for a hearty stew or a quick and easy snack, this collection has got you covered.