Korean Curry Rice

Method9 steps · about 45 min

1. 1

   Step 1: Toss the diced beef with the mirin in a bowl. Set aside for 5 minutes while preparing the curry mixture.

   Brief mirin marination · 5 minUses 250 g beef chuck steak, diced · 1 Tbsp sweet rice wine (mirin)

2. 2

   Step 2: In a small jug, combine the 3/4 cup mixing water with all the Korean instant curry powder (100 g). Stir until smooth.

   Uses 3/4 cup water, to mix with the curry powder · 100 g Korean instant curry powder

3. 3

   Step 3: Heat a large pot over medium-high heat. Add the cooking oil (2 Tbsp) and sauté the cubed onion (200 g) until golden brown.

   Uses 2 Tbsp cooking oil · 200 g onion, peeled and cut into large cubes

4. 4

   Step 4: Add the mirin-marinated meat to the golden onions and stir to lightly brown the meat. It will finish cooking in the following boiling stage.

   Uses Mirin-marinated diced beef · Golden onions with cooking oil

5. 5

   Step 5: Stir the salted butter (70 g) into the meat and onions until completely melted and evenly combined.

   Uses Lightly browned beef and onions · 70 g salted butter (2.5 ounce)

6. 6

   Step 6: Add the peeled, cubed potato (150 g) and carrot (120 g) to the pot. Pour in the separate 4 cups cooking water.

   Uses Beef, onions and melted butter · 150 g potato, peeled and cut into large cubes · 120 g carrot, peeled and cut into large cubes · 4 cups water, for cooking the meat and vegetables

7. 7

   Step 7: Bring the meat and vegetables to a boil over medium-high heat. Cook uncovered for about 30 minutes, skimming off surface foam and stirring occasionally to prevent sticking. Check that the meat is fully cooked and the vegetables are tender; continue cooking if needed.

   Cook uncovered; check tenderness · 30 minUses Meat and vegetables in cooking water

8. 8

   Step 8: Stir all the prepared curry-powder mixture into the cooked meat and vegetables. Cook and stir for about 1 minute, until the curry has thickened evenly.

   Stir until curry thickens · 1 minUses Cooked beef and tender vegetables · Smooth Korean curry mixture

9. 9

   Step 9: Serve the thickened curry over already cooked steamed rice, making 4–6 portions. Add your preferred side dishes if desired. Refrigerate leftover curry airtight for 3–4 days or freeze for up to 3 months; reheat until hot throughout.

   Uses Thickened Korean beef curry · Cooked steamed rice, to serve