Korean Curry Rice is simple to make. This recipe uses a convenient curry powder.
Ingredients
- 6 oz of beef, pork, chicken breast, tofu, or vegan meat
- 1 large sweet onion
- 1 large potato (e.g. russet)
- 2 sweet carrot
- 1 red bell pepper (optional)
- 1/4 kabocha pumpkin (optional)
- 3 cups water
- 3 Tablespoon Quoc Viet Curry Soup base – found on Amazon, and at Shun Fat Market in Portland.
- 1 teaspoon corn starch (to thicken)
- Black pepper, to taste
- Optional vegetables: broccoli, cauliflower, kabocha, zucchini, peas, peppers
Directions
- Put 1.5 cups of rice in rice cooker, and turn it on
- Cut protein into 3/4″ cubes
- Peel and cut onion into 3/4″ cubes
- Peel and cut potatoes and carrots into similar size cubes
- Heat a pan with oil. Add onions and sauté on medium for 7-8 min.
- Add protein and saute for 2-3 minutes until slightly browned.
- Add vegetables and saute for 2-3 minutes.
- Add water, turn up heat to boil. Cook for 5 minutes.
- Turn down heat to low. Add curry powder, place lid, and let simmer for about 20 minutes. Add black pepper to make spicy.
- Mix corn starch in water for a slurry and if needed to thicken.
- Serve with rice