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.

Related posts:

1. Curry Marinated Chicken Breast with Steamed Veggies and Salad
2. Spicy Chicken & Vegetable Stew (Dak doritang in Korean?)
3. King Oyster Mushrooms and Prawns on Rice

Ingredients for 3 people (If you are a big eater, it’s just right for 2 people)

For Marinating chicken

• Chicken breasts 5 pieces
• Refined rice wine 15 ml
• Pepper 1 sprinkle
• Sugar – 2 tbsp
• Soy sauce – 2 tbsp
• Korean Plum Extract 15 ml (It is optional, however it tastes a lot nicer.)

-Preparation

1. Rinse the chicken with cold water.
2. Cut the meat to small pieces.
3. Put the meat into a bowl then, pour in the refined rice wine and sprinkle the pepper on top.
4. Soak for about 15 minutes.
5. Add some soy sauce, sugar, and plum extract into the meat bowl. Mix them well.
6. Marinate this for about 30 minutes.

For salad

• 5 medium leaves of lettuce
• 1/5 of each of a small green and small red capsicum
• 1 medium tomato
• Honey mustard sauce

For steamed and pan fried veggies

• 1 medium head of broccoli
• 1 carrot
• 2 King oyster mushrooms

-Preparation and Cooking

1. Start with long slicing some carrots.
2. Cut some broccoli.
3. Then steam some carrots and broccoli for about 10 minutes each. Keep them in the pot until you’re ready to eat. (I recommend to steam them separately, however I was in a rush, so I steamed them together.)
4. While it’s steaming, thin slice the mushrooms.
5. Still while steaming the veggies, cut some lettuce into small strips, tomato into quarters,and thinly slice some capsicum.
6. Put no.5 into a dish. The salad is then ready.
7. Pan fry the mushrooms in a little oil until they turn brownish. (That’s the veggies now done).

Main dish – Chicken

1. Pan fry the chicken (in a little oil). Turn the chicken pieces as needed until they turn brownish.
2. Serve all the above on the plates.

Related posts:

1. Curry Marinated Chicken Breast with Steamed Veggies and Salad
2. Marinated Chicken Stir Fry with Gochujang sauce (Dakgalbi in Korean)
3. Marinatied Pork Stir Fry with Gochujang sauce (Jeyuk-bokkeum)