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Easy Korean Curry Rice

September 21, 2014

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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!

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Easy Korean Curry Rice 카레라이스


  • Total Time: 50 minutes
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Ingredients

Scale
  • 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

Instructions

  1. 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. 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. 3. Stir in curry powder little by little. Simmer until the sauce thickens.
  4. 4. Pour over rice and serve immediately.

Nutrition

  • Serving Size: 4

Did you make this recipe?

Write a review below, I can’t wait to hear what you think!

Korean Curry Rice Recipe - Eugenie Kitchen

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Filed Under: Asian, Korean Recipes, Recipes, Savory

Comments

  1. Sheila Chen says

    September 21, 2014 at 12:35 pm

    ummm….curry! absolutely delicious for colder weather will autumn in the midst and winter looming.

    Reply
    • EugenieKitchen says

      September 21, 2014 at 1:21 pm

      Curry rice is an all-time comfort food but definitely hot sauce on warm rice is great for the seasons ahead. Happy cooking, Sheila!

      Reply
  2. grace says

    September 21, 2014 at 1:27 pm

    Curry is one of kids’ and my favorite dishes. Will try this week!

    Reply
    • EugenieKitchen says

      September 22, 2014 at 9:54 am

      Wish your family bon appetit. Happy cooking!

      Reply
  3. Mita Fun says

    September 21, 2014 at 4:58 pm

    I love this. This look soo good.

    Reply
    • EugenieKitchen says

      September 22, 2014 at 9:54 am

      Thanks, Mita!

      Reply
  4. Easy Peasy 321 says

    September 23, 2014 at 5:41 am

    oh man, this reminds me of the curry dish I made on my blog too! ^^
    http://www.blogspot.com/easypeasy321

    Reply
    • EugenieKitchen says

      September 24, 2014 at 9:12 am

      Curry rocks. ^^

      Reply
  5. EugenieKitchen says

    September 24, 2014 at 9:12 am

    It’s my pleasure, Ana. Happy cooking! :)

    Reply

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