Korean Curry Rice Recipes
KOREAN PORK CURRY
Mild curry dish popular in Korea, includes ingredients you can find in your local grocery store and Korean/Asian market. The 'Ottogi' version of the curry simply leaves out the meat, making this a great dish for vegetarians. Feel free to add bell peppers. It is important to note that the curry powder used in this recipe is a pre-made mixture and not regular curry powder you can buy in every supermarket. I personally use Assi brand Korean products in my kitchen. For this recipe, I used 'Assi curry powder, mild-hot.' Serve over rice.
Provided by Cristina Marie Winchester
Categories World Cuisine Recipes Asian Korean
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir pork in hot oil until completely browned, 5 to 7 minutes.
- Heat 2 tablespoons olive oil in a large pot; cook and stir onion, potatoes, and carrots in the hot oil until the vegetables begin to soften, 5 to 7 minutes. Stir pork into the vegetable mixture.
- Pour water into the pot, reduce heat to low, and place a cover on the pot; cook at a simmer until the potatoes are tender, but not yet falling apart, about 20 minutes.
- Remove pot from heat and stir curry powder into the pork mixture until completely dissolves. Return pot to heat and continue cooking until the sauce is thick and the onions are translucent, 20 to 30 minutes more.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 27.9 g, Cholesterol 36.2 mg, Fat 13.6 g, Fiber 4.5 g, Protein 17.6 g, SaturatedFat 2.9 g, Sodium 59.5 mg, Sugar 3.8 g
KOREAN STYLE CURRY FRIED RICE WITH CHICKEN (KARE-BOKKEUMBAP: 카레볶음밥)
I'm going to introduce you to an easy, fast, and delicious lunchbox item today. It's a one-bowl meal: stir-fried rice with chicken, seasoned with Korean curry powder. This is a dish I used to make for my children's lunchboxes all the time, and they loved it. It's perfect for lunchboxes because...
Categories Main
Number Of Ingredients 10
Steps:
- Combine the chicken, garlic, lemon juice, salt, and pepper in a bowl and mix it well with a wooden spoon.
- Heat up a large frying pan over medium hight heat. Add the vegetable oil and onion and stir for about 1 to 2 minutes until the onion turns light brown.
- Stir in the chicken and cook for about 3 minutes, until the chicken is no longer pink.
- Add kimchi, carrot, and green bell pepper. Stir for 2 to 3 minutes until the chicken is fully cooked.
- Add 2 bowls of rice (3 cups' worth), stir it in and mix all together with the wooden spoon. Stir in the curry powder until everything is a well mixed, even yellow color with no rice lumps.
- Remove from the heat. Transfer to 2 plates and top with an over-easy eggs on each (if you use). Or pack it in a lunchbox. It will still be delicious even hours later.
KOREAN CURRY RICE
Steps:
- 1 lb. of sirloin beef, thinly sliced (boneless chicken breasts) 1 (100 gram) packet Ottogi Korean curry powder 2 potatoes, diced 1 onion, diced 2 carrots, diced 1 tbsp olive oil 1 green bell pepper diced (optional) 1/2 can corn (optional) 1/2 Fuji apple, diced (optional) 4 cups water
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