Korean Curry Rice
User Reviews
5.0
6 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
4
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Calories
227 kcal
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Course
Main Course
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Cuisine
Korean
Korean Curry Rice
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Korean Curry Rice that's so simple to make and is perfect with Korean Kimchi. And you may not think you need a recipe but my recipe makes it better! Also includes what banchan to make with it.
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Ingredients
- 6 oz pork belly, beef stew meat, chicken breast or thighs
- 1 each large yellow onion 1 onion = 11 oz = 2.5 cup chopped
- 1 each potato (large russet or other creamy potatoes)
- 1 carrot
- 3 cups water
- 2 Tbsp vegetable oil or butter
- 1 packet Korean Curry Sauce Mix Ottogi, House, S&B brands all work but Ottogi has best Korean style flavor
To serve
- 1 cup cooked white rice short-grain rice works best
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Instructions
- Cut your protein into cubes - anywhere from 3/4 inch to 1 inch.
- Peel and cut onion into squares - about 3/4 inch size.
- Peel and cut potatoes and carrots into similar size cubes or follow my picture to see how I cut it.
- Heat a pan with about 4 tsp vegetable oil. Add onions and sauté on medium heat for 7-8 min until edges are brown. We are basically caramelizing the onions. ** Note - if you don't like caramelized onions, just sauté if for couple mins and add meat.
- Add meat and sauté for 2 more minutes until meat is fully cooked and slightly browned.
- Add vegetables and cook for 2-3 more min. Keep stirring - continue to cook on medium heat.
- Add water and turn on heat to medium high and bring to boil. Cook for 5 min.
- Lower heat to LOW and let it simmer. Add curry powder mix or blocks and mix well to avoid lumps. If using blocks, it's easier if you cut up the blocks into thinner pieces.
- Continue to simmer for 10 min or so until vegetables are tender but not too mushy. Normally, people just cook it to death but I find that it's really so pleasant to eat when the vegetables are just perfectly cooked and has a little bit of a soft crunch(?) to it. This way you can taste the sweetness of the carrots when you chew them.
Notes
- Nutrition info may be inaccurate since it will vary one what protein you choose and also what kind of sauce mix you use.
- Try different proteins - curry is one dish where it doesn't really matter what protein you add, it always comes out yummy. My favorite is pork belly but it works with anything. You can also try tofu or palak cheese for a vegetarian version. My favorite? I usually make ours with beef stew meat or chicken breast because my husband is allergic to pork. But my personal favorite is to make it with pork belly.
- Don't undercook but also don't overcook - you probably didn't think you can overcook it but try having it when it's just perfectly cooked and you will notice the difference in texture.
- Try different vegetables - Try adding broccoli, cauliflower, peas, asparagus and even bell peppers! Great way to hide veggies!
- Can be refrigerated for few days and can be reheated in a pot with a little bit of water or in the microwave.
Nutrition Information
Show Details
Calories
227kcal
(11%)
Carbohydrates
13g
(4%)
Protein
9g
(18%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Trans Fat
1g
Cholesterol
30mg
(10%)
Sodium
48mg
(2%)
Potassium
179mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
2587IU
(52%)
Vitamin C
1mg
(1%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 48mg | 2% |
| Potassium | 179mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2587IU | 52% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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