Korean Curry Rice

Method7 steps · about 45 min

1. 1

   Step 1: Cut the chosen beef, pork or chicken (8 ounces) into small bite-size pieces and lightly sprinkle with salt and black pepper. Dice the onion (1 medium) and cut the potatoes (2 medium), carrot (1 large) and optional mushrooms and green bell pepper (1/2) into bite-size chunks.

   Uses 8 ounces beef, pork or chicken, cut into small bite-size pieces · 1 medium onion · 2 medium potatoes · 1 large carrot · 4 white mushroom caps (optional) · 1/2 green bell pepper (optional) · Salt, a light sprinkle for the meat · Black pepper, a light sprinkle for the meat

   
2. 2

   Step 2: Heat a large pot with a tablespoon of oil. Add the onion, and stir-fry until it turns translucent and light brown.

   Uses Diced onion · 1 tablespoon oil, for the onion

   
3. 3

   Step 3: Add the prepared meat, garlic (1 teaspoon) and ginger (1/2 teaspoon) to the sautéed onion and stir-fry until the surface of the meat is no longer pink; it finishes cooking during the following simmer.

   Uses Sautéed onion and oil · Seasoned bite-size meat · 1 teaspoon minced garlic · 1/2 teaspoon grated ginger

4. 4

   Step 4: Add the prepared potatoes, carrot and optional mushrooms and green bell pepper. Stir-fry until the potatoes begin to turn translucent and are partially cooked.

   Uses Stir-fried meat and aromatics · Prepared potatoes, carrot and optional vegetables

5. 5

   Step 5: Pour in the 4 cups water OR 4 cups low-sodium chicken broth. Bring to a boil and cook about 10 minutes, continuing as needed until the meat is tender and cooked through and the vegetables are tender. If using chicken, check 74°C at the centre of the pieces.

   Boil Until Tender · 10 minUses Stir-fried meat and vegetables · 4 cups water (or low sodium chicken broth) · 4 cups low-sodium chicken broth instead of the water (optional)

6. 6

   Step 6: Break the half-package of instant curry roux into small cubes, add to the pot and stir until fully dissolved. If a thicker sauce is desired, add the optional couple of extra roux cubes.

   Uses Tender meat and vegetables in broth · 1/2 package of instant curry roux (use a couple more cubes for a thicker sauce) · 2 additional curry-roux cubes for a thicker sauce (optional)

7. 7

   Step 7: Reduce to medium-low and gently simmer until the curry sauce thickens. Add only as much additional water as needed if it becomes too thick. Serve the finished curry over the 4 servings of already-cooked rice (4).

   Uses Curry with dissolved roux · Additional water, as needed if the finished sauce is too thick · 4 servings cooked rice, ready to serve