Korean Curry Rice

Korean Curry Rice!?

I bought Ottogi Korean curry mix, but at the end of cooking when I went to add what I thought was a curry powder, it turned out to be a pre-made sauce! It was too weak for my liking, so I ended up throwing in an Indian curry spice blend and some coconut milk, and then thickened it with some cornstarch. It turned out to be a Korean-Indian hybrid curry, but man, was it good! I also added bay leaves and thyme to the stirfrying vegetables and took the leaves out just before serving. Next time I will be true to the recipe.

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The recipe for Korean-Style Curry Rice is here!

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2 Comments:

  1. EvilGrin joined 6/15 & has 31 comments

    I do the same thing with mine. Add coconut milk and vadouvan curry powder in mine.I use potato starch to thicken if needed. Sometimes adding garam masala right at the end.

  2. Maangchi New York City joined 8/08 & has 11,563 comments

    ” I ended up throwing in an Indian curry spice blend and some coconut milk, and then thickened it with some cornstarch.” Thank you for sharing the tip!

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