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4.9 from 108 votes

Korean Curry Rice

Easy Korean-style curry rice

Servings: 4
Course: Main Course , Others

Ingredients

  • 8 ounces beef or pork or chicken
  • 1 medium onion
  • 1 teaspoon minced garlic 
  • 1/2 teaspoon grated ginger
  • 2 medium potatoes
  • 1 large carrot
  • 4 caps white mushrooms - optional
  • 1/2 green bell pepper - optional
  • 1/2 package of instant curry roux use a couple more cubes for a thicker sauce
  • 4 cups water or low sodium chicken broth
  • 4 servings of cooked rice

Instructions

    Cup of Yum
  1. Cut the meat into small bite size pieces. Lightly sprinkle with salt and pepper. Dice the onion, and cut the other vegetables into bite size chunks.
  2. Heat a large pot with a tablespoon of oil. Add the onion, and stir-fry until it turns translucent and light brown.
  3. Add the meat, garlic and ginger, and cook until the meat is no longer pink.
  4. Add the remaining vegetables and stir fry until potatoes turn translucent and partially cooked.
  5. Pour the water (or chicken broth) into the pot. Bring it to a boil, and continue to boil for about 10 minutes until the meat becomes tender.
  6. Break up the curry roux into small cubes. Drop them in, and stir well to dissolve.
  7. Reduce the heat to medium low, and gently boil until the sauce is thickened. Serve over steamed rice. Add more water if too thick.