Korean Curry Rice
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Korean Curry Rice
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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.
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Ingredients
- 250 g beef chuck steak (or your choice of meat), (8.8 ounce), diced
- 1 Tbsp sweet rice wine (mirin)
- 3/4 cup water , to mix with the curry powder
- 100 g Korean curry powder (3.5 ounce)
- 2 Tbsp cooking oil
- 200 g onion (7 ounce), peeled and cut into large cubes
- 70 g salted butter (2.5 ounce)
- 150 g potato (5.3 ounce), peeled and cut into large cubes
- 120 g carrot (4.2 ounce), peeled and cut into large cubes
- 4 cups water
- Steamed rice , to serve
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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.
Notes
- 1 Tbsp = 15 ml, 1 cup = 250 ml
Nutrition Information
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Calories
279kcal
(14%)
Carbohydrates
15g
(5%)
Protein
11g
(22%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
142mg
(6%)
Potassium
512mg
(15%)
Fiber
7g
(28%)
Sugar
3g
(6%)
Vitamin A
3803IU
(76%)
Vitamin C
6mg
(7%)
Calcium
110mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 11g | 22% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 142mg | 6% |
| Potassium | 512mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 3803IU | 76% |
| Vitamin C | 6mg | 7% |
| Calcium | 110mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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