Korean Curry Rice
Korean Curry Rice that's so simple to make and is perfect with Korean Kimchi. And you may not think you need a recipe but my recipe makes it better! Also includes what banchan to make with it.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 oz pork belly, beef stew meat, chicken breast or thighs
- 1 each large yellow onion (1 onion = 11 oz = 2.5 cup chopped)
- 1 each potato (large russet or other creamy potatoes)
- 1 carrot
- 3 cups water
- 2 Tbsp vegetable oil (or butter)
- 1 packet Korean Curry Sauce Mix (Ottogi, House, S&B brands all work but Ottogi has best Korean style flavor)
- 1 cup cooked white rice (short-grain rice works best)
Instructions
- 1
Cut your protein into cubes - anywhere from 3/4 inch to 1 inch.
- 2
Peel and cut onion into squares - about 3/4 inch size.
- 3
Peel and cut potatoes and carrots into similar size cubes or follow my picture to see how I cut it.
- 4
Heat a pan with about 4 tsp vegetable oil. Add onions and sauté on medium heat for 7-8 min until edges are brown. We are basically caramelizing the onions. ** Note - if you don't like caramelized onions, just sauté if for couple mins and add meat.
- 5
Add meat and sauté for 2 more minutes until meat is fully cooked and slightly browned.
- 6
Add vegetables and cook for 2-3 more min. Keep stirring - continue to cook on medium heat.
- 7
Add water and turn on heat to medium high and bring to boil. Cook for 5 min.
- 8
Lower heat to LOW and let it simmer. Add curry powder mix or blocks and mix well to avoid lumps. If using blocks, it's easier if you cut up the blocks into thinner pieces.
- 9
Continue to simmer for 10 min or so until vegetables are tender but not too mushy. Normally, people just cook it to death but I find that it's really so pleasant to eat when the vegetables are just perfectly cooked and has a little bit of a soft crunch(?) to it. This way you can taste the sweetness of the carrots when you chew them.