Korean Curry Powder (Ottogi) Formula
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- This topic has 1 reply, 2 voices, and was last updated 7 years, 10 months ago by EvilGrin.
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- May 22, 2016 at 6:59 am #68219shababParticipant
Can someone please tell me how I can make the Korean Curry powder at home, Ottogi is no widely available where I live, so I would like to make my own.
Will be waiting —
- May 22, 2016 at 3:42 pm #68226EvilGrinParticipant
Ottogi curry powder is basically mild yellow curry powder with some salt and a thickener added.
You can achieve a similar result by making a roux with butter and flour. It will take some practice.
Basically you add butter and/or oil to a pan on medium heat. Add some curry powder but not so much that it makes a paste. Stirfry the curry powder for a minute of two.
Add enough flour to soak up nearly all of the oil and lightly brown the flour. It only takes a minute of two.
Add your stock or water. I use chicken stock and coconut milk (not cream). Add it slowly while whisking it until it thickens. Add garlic powder, onion powder and pepper flakes if you wish.
If you get it too thin just add some potato starch or cornstarch mixed with a little water. I strongly prefer potato starch.
Add your veggies and meat. Cook until they are tender. I stirfry mine first in another pan and then add them to the curry.
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