Hello from Seoul! Have you ever heard of Korean Curry? It is so simple and easy to make, so it’s the perfect brunch for lazy weekends. We usually eat this curry with steamed rice, so it is one of the most popular one-bowl meals! Alright, are you guys ready? Let’s get started!
WHAT IS KOREAN CURRY POWDER?
It is a yellow spice mix containing flour, various spices and fat. Since it contains not only curry but also all the seasonings for the curry, making Korean curry is so easy. All you need to do is just to prepare some vegetables & meat and put this powder in! Super easy, right?
WHAT SHOULD I USE?
There are so many kinds of Korean curry out there in the market. Thus, you may be confused about what to choose. However, don’t worry about it. You can use whatever you want because they are all good!
Personally, I prefer this Ottogi(오뚜기) brand, because it is the most well-known brand for Korean curry. However, as a tip, I would say, “The more expensive, the more flavorful.”
DIFFERENT SPICE LEVELS
They have 3 different spice level: mild(순한맛), medium hot(약간 매운맛), and hot(매운맛). Today, I will go for the basic one with medium spicy!
KOREAN CURRY RICE (3-4 servings)
Ingredients:
- 2 yellow onions
- 1 Yukon Gold potato
- 1/2 carrot
- 7 oz (200g) beef (or pork, chicken, lamb)
- 2 tbsp neutral-tasting oil, plus more if needed
- 1/2 tbsp Korean chili pepper flakes (gochugaru) (optional)
- Black pepper, to taste
- 800ml water
- 3.5 oz (100g) Korean curry powder
- 4 cups (840g) hot cooked rice
Instructions:
1. Thinly slice the onions. Cut the potato, carrot, and beef into bite-sized pieces.
2. In a wok (or pot), heat the oil (2 tbsp) over medium heat. Once it’s heated, add the onions. Caramelize the onions.
3. Once the onions are deeply browned, add the beef. Give it a few stirs.
4. Add the potatoes and carrot. Give it a few stirs. For extra kick, add the Korean chili pepper flakes (if using) and black pepper to taste. Stir together.
5. Add the water. Bring it to a boil. Boil until the potatoes and carrot are cooked. Add the curry powder and stir it. Keep stirring it so that all the ingredients don’t stick on the bottom. Boil until the curry is thickened.
6. To serve, divide the rice into serving plates and ladle some curry into the plates. Serve with kimchi. Enjoy!
WATCH FULL VIDEO
YOU MAY ALSO LIKE:
- Korean Breakfast (4 Ways)
- One-Pan Japchae (Korean Glass Noodle Stir Fry)
- Ground Beef Bulgogi
Korean Curry Rice
4
servingsIngredients
2 yellow onions
1 Yukon Gold potato
1/2 carrot
7 oz (200g) beef (or pork, chicken, lamb)
2 tbsp neutral-tasting oil, plus more if needed
1/2 tbsp Korean chili pepper flakes (gochugaru) (optional)
Black pepper, to taste
800ml water
3.5 oz (100g) Korean curry powder
4 cups (840g) hot cooked rice
Directions
- Thinly slice the onions. Cut the potato, carrot, and beef into bite-sized pieces.
- In a wok (or pot), heat the oil (2 tbsp) over medium heat. Once it’s heated, add the onions. Caramelize the onions.
- Once the onions are deeply browned, add the beef. Give it a few stirs.
- Add the potatoes and carrot. Give it a few stirs. For extra kick, add the Korean chili pepper flakes (if using) and black pepper to taste. Stir together.
- Add the water. Bring it to a boil. Boil until the potatoes and carrot are cooked. Add the curry powder and stir it. Keep stirring it so that all the ingredients don’t stick on the bottom. Boil until the curry is thickened.
- To serve, divide the rice into serving plates and ladle some curry into the plates. Serve with kimchi. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml