Korean Curry Rice
Learn how to make Korean curry rice at home! Discover a flavorful blend of savory, slightly sweet, and spicy notes in this comforting dish, ideal for quick and easy weeknight dinners.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g beef chuck steak ((or your choice of meat), (8.8 ounce), diced)
- 1 Tbsp sweet rice wine ((mirin))
- 3/4 cup water (, to mix with the curry powder)
- 100 g Korean curry powder ((3.5 ounce))
- 2 Tbsp cooking oil
- 200 g onion ((7 ounce), peeled and cut into large cubes)
- 70 g salted butter ((2.5 ounce))
- 150 g potato ((5.3 ounce), peeled and cut into large cubes)
- 120 g carrot ((4.2 ounce), peeled and cut into large cubes)
- 4 cups water
- steamed rice (, to serve)
Instructions
- 1
In a bowl, marinate the meat with sweet rice wine (mirin), then set it aside for 5 minutes.
- 2
In a small jug, combine 3/4 cup of water with the Korean curry powder. Mix well until you achieve a smooth, well-blended mixture.
- 3
Preheat a large pot (e.g. dutch oven) over medium-high heat. Then, add the cooking oil and sauté the onions until they turn golden brown.
- 4
Add the previously marinated meat to the pot and stir. Cook the meat until it reaches a medium level of doneness, with a slight hint of pink in the center.
- 5
Add the butter to the pot and stir until it completely melts and evenly incorporates into the dish.
- 6
Add the potato and carrot pieces to the pot, and then pour in 4 cups of water.
- 7
Bring the pot to a boil over medium-high heat. Continue cooking uncovered for about 30 minutes, periodically skimming off any bubbles or foam that may form on the surface and discarding them. Stir occasionally to prevent sticking.
- 8
Finally, add the prepared curry powder mixture to the pot and stir it in until the curry thickens, which should take around 1 minute.
- 9
Serve the curry on a bed of steamed rice with a variety of side dishes to complement the flavors. Some popular side dishes include kimchi, radish kimchi, pickled radish, and a refreshing pickled cucumber. You can store any leftover curry in an airtight container in the refrigerator for 3 to 4 days, or freeze it for up to 3 months.