Korean Curry Rice
Easy Korean-style curry rice
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 ounces beef (or pork or chicken)
- 1 medium onion
- 1 teaspoon minced garlic
- 1/2 teaspoon grated ginger
- 2 medium potatoes
- 1 large carrot
- 4 caps white mushrooms - optional
- 1/2 green bell pepper - optional
- 1/2 package of instant curry roux (use a couple more cubes for a thicker sauce)
- 4 cups water (or low sodium chicken broth)
- 4 servings of cooked rice
Instructions
- 1
Cut the meat into small bite size pieces. Lightly sprinkle with salt and pepper. Dice the onion, and cut the other vegetables into bite size chunks.
- 2
Heat a large pot with a tablespoon of oil. Add the onion, and stir-fry until it turns translucent and light brown.
- 3
Add the meat, garlic and ginger, and cook until the meat is no longer pink.
- 4
Add the remaining vegetables and stir fry until potatoes turn translucent and partially cooked.
- 5
Pour the water (or chicken broth) into the pot. Bring it to a boil, and continue to boil for about 10 minutes until the meat becomes tender.
- 6
Break up the curry roux into small cubes. Drop them in, and stir well to dissolve.
- 7
Reduce the heat to medium low, and gently boil until the sauce is thickened. Serve over steamed rice. Add more water if too thick.