A Practical Guide to Korean Food and Korean Fusion Food

When I first tasted curry in Japan, it was so different to what I was used to yet it was really delicious. I think Japanese curry is sweeter, darker, and smells stronger (Someone said it is similar to the original Indian curry) than Korean curry.
I personally like Japanese curry better. However I cooked this Japanese curry for the first time today. But it turned out really well, so I am very glad.

Because Japanese curry is imported, it is more expensive than the Korean one in Korea. It was about 3,300 won (US $3.50) I bought it at Homeplus.

This is what I used today. Curry looks like chocolate, so my husband was happy for that moment.

(Top : Outside, Bottom : Inside of the packet)

With this one, you can serve about 12 people. Once you open it you need to keep it in the fridge in an air tight container. (It was on the directions.)

There were two choices in terms of spicy level, I chose “medium hot”, but as you may expect, it wasn’t hot at all to me. (If you are used to Korean food, it wouldn’t be hot.)

Ingredients for 2 people are: (If you are a big eater it is quite right, but if you are a small eater, it can serve up to 3 people.)

• 1/2 an onion
• 1/3 of a zucchini
• 1 medium size potato
• 1/4 of a carrot
• 1/4 of a red capsicum
• 1/4 of a yellow capsicum
• 1 piece of chicken breast
• Olive oil 1 tbsp
• Curry 1 and a 1/2 blocks
• Water 265 ml (approximately 1 cup)
• Steamed rice for 2 people

-Preparation

1. Wash all the vegetables and chicken in cold water. Peel off the skins as needed.
2. Cut the onion, zucchini, potato, and carrot into small cubes.
3. Cut the capsicums and chicken breast into small pieces.

-Cooking

1. Pre heat the wok for 10 seconds.
2. Pour the olive oil.
3. Put in all the vegetables (except capsicums)
4. Stir it for about 3 minutes.
5. Add capsicums and the chicken.
6. Stir it for a bit. (For about 2 minutes)
7. Add the water.
8. Boil it until vegetable and chicken get soft. (For about 5 minutes)
9. Add the curry. Stir it around until it melts in.
10. Stir it well.
11. Put the rice on the plate.
12. Serve the curry on the top of the rice.