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Korean Curry Rice
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 Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 to 6
Calories: 279 kcal
Course:
Side Dish
Cuisine:
Korean
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
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.
Cup of Yum
Notes
- 1 Tbsp = 15 ml, 1 cup = 250 ml
Nutrition Information
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
% 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.