Learn how to make Korean curry rice at home! Discover a flavorful blend of savory, slightly sweet, and spicy notes in this comforting dish, ideal for quick and easy weeknight dinners.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Rice
Cuisine: Korean Fusion
Keyword: curry rice, korean curry, korean curry rice
Servings: 4to 6
Calories: 279kcal
Author: Sue | My Korean Kitchen
Ingredients
250gbeef chuck steak(or your choice of meat), (8.8 ounce), diced
200gonion(7 ounce), peeled and cut into large cubes
70gsalted butter(2.5 ounce)
150gpotato(5.3 ounce), peeled and cut into large cubes
120gcarrot(4.2 ounce), peeled and cut into large cubes
4cupswater
steamed rice, to serve
Instructions
In a bowl, marinate the meat with sweet rice wine (mirin), then set it aside for 5 minutes.
In a small jug, combine 3/4 cup of water with the Korean curry powder. Mix well until you achieve a smooth, well-blended mixture.
Preheat a large pot (e.g. dutch oven) over medium-high heat. Then, add the cooking oil and sauté the onions until they turn golden brown.
Add the previously marinated meat to the pot and stir. Cook the meat until it reaches a medium level of doneness, with a slight hint of pink in the center.
Add the butter to the pot and stir until it completely melts and evenly incorporates into the dish.
Add the potato and carrot pieces to the pot, and then pour in 4 cups of water.
Bring the pot to a boil over medium-high heat. Continue cooking uncovered for about 30 minutes, periodically skimming off any bubbles or foam that may form on the surface and discarding them. Stir occasionally to prevent sticking.
Finally, add the prepared curry powder mixture to the pot and stir it in until the curry thickens, which should take around 1 minute.
Serve the curry on a bed of steamed rice with a variety of side dishes to complement the flavors. Some popular side dishes include kimchi, radish kimchi, pickled radish, and a refreshing pickled cucumber. You can store any leftover curry in an airtight container in the refrigerator for 3 to 4 days, or freeze it for up to 3 months.