Korean Curry Rice
User Reviews
4.9
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Servings
4
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Course
Main Course, Others
Korean Curry Rice
Description
This recipe uses bite-sized meat pieces cooked with aromatics like onion, garlic, and ginger to build a savory base. Potatoes and carrots provide body and sweetness, while optional ingredients like mushrooms and bell pepper can be included to add texture and taste variety.
The curry roux cubes dissolve into the boiling broth, thickening the sauce to a creamy consistency that coats the meat and vegetables. The gentle simmer ensures flavors meld and the meat reaches tenderness without drying out.
Served over plain steamed rice, this dish balances hearty and comforting curry sauce with the neutral texture of rice, making it suitable for lunch or dinner. Adjusting the amount of roux can thicken the sauce to preference.
Ingredients
- 8 ounces beef or pork or chicken
- 1 onion medium
- 1 teaspoon garlic minced
- 1/2 teaspoon ginger grated
- 2 potato medium
- 1 carrot large
- 4 white mushrooms caps, optional
- 1/2 green bell pepper optional
- 1/2 curry roux use a couple more cubes for a thicker sauce, instant, package
- 4 cups water or low sodium chicken broth
- 4 cooked rice servings
Instructions
- 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.
- Heat a large pot with a tablespoon of oil. Add the onion, and stir-fry until it turns translucent and light brown.
- Add the meat, garlic and ginger, and cook until the meat is no longer pink.
- Add the remaining vegetables and stir fry until potatoes turn translucent and partially cooked.
- 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.
- Break up the curry roux into small cubes. Drop them in, and stir well to dissolve.
- Reduce the heat to medium low, and gently boil until the sauce is thickened. Serve over steamed rice. Add more water if too thick.
User Reviews
Overall Rating
4.9
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