Curry rice anyone? Today I’m making Korean curry rice
In Korea we need at least several side dishes along with a bowl of rice and soup for a meal. But we also have one-plate main dishes which don’t require side dishes and soup. Curry rice is one of them. This delicious rice with curry sauce is one of the most popular one-plate dishes along with jjajangmyeon which I made the other day. The taste and flavor of Koreanized curry are very different from the original Indian curry: it’s mild in both taste and flavor.
Today I used Korean Ottogi Baeksae curry powder, 오뚜기 백세카레, which is my family’s favorite but you can use Japanese curry such as Vermont and S&B if it’s easier for you to find it in your country. If you use different brand than mine, just check the portion on the package for cooking. And typically zucchini, potato, onion, and beef (or chicken) are used but curry rice can be very versatile. You can substitute any veggetable with cabbage, peas, corn, etc. And typically meat is cut in cubes for curry. But in fact you can make curry rice with what you have in the refrigerator. Enjoy!
- 7 oz beef, cut in cubes (200g)
- 2 potatoes, peeled and diced
- 1 medium carrot, peeled and diced
- 2 onions, chopped
- 1 medium zucchini, diced
- 1/2 teaspoon garlic powder
- 4 oz curry sauce mix (113g)
- Salt and pepper, to season
- Vegeatable oil for cooking
- 1. Heat oil in a deep frying pan, or a wok over medium heat. Add in the beef. Season with salt and pepper. Stir fry for 2 minutes. Add in potatoes, carrots, onions, and garlic powder. Stir fry for about 5 minutes. Finally stir in zucchini.
- 2. Add 3 cups of water into (1). Bring it to a boil. Then reduce the heat and simmer until the potatoes are cooked for about 15 minutes.
- 3. Stir in curry powder little by little. Simmer until the sauce thickens.
- 4. Pour over rice and serve immediately.
- Serving Size: 4