Korean-style curry rice

Curry rice 카레라이스

Today it’s time for another simple and delicious recipe: Korean-style curry rice (pronounced ka-re-raiseu in Korean, using 2 borrowed words from English, curry and rice). It’s quick to make and warm, hearty, and filling. It has just a few simple ingredients, and pretty much anyone can make it.

When I was in university, my friends and I used to make curry rice all the time when we went camping. We would coordinate all the ingredients, kitchenware, and a small burner. Each one of us would have a job for making the meal: cleaning, chopping, stirring, making rice, etc.

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If it was a one night trip, the meal on the next day was usually kimchi and mackerel camping stew, and if it was a two night trip, we would bring enough rice, potatoes, and onions for doenjang-jjigae for the third day. Adding warm rice to any of these stews made it an easy-to-eat one-bowl meal. Every meal turned out delicious, and we all had fun cooking and eating. And of course we never ran out of topics to discuss, no matter what we were doing.

The curry powder that you need to make this dish is imported from Korea and can be found in a Korean grocery store. It has varying levels of spiciness: spicy, medium, and non-spicy, so everybody can enjoy the recipe.

Make it with your family or friends and let me know how it turns out!

Ingredients

  • 2 tablespoons unsalted butter
  • ½ pound pork loin (or beef or chicken)
  • 2 medium potatoes (about 10- 12 ounces), peeled and cut into ¾ inch cubes
  • 1 large onion (about 8 ounces), cut into ¾ inch cubes
  • 1 medium carrot (about 3 ounces), peeled and cut into ¼ inch cubes
  • 3 cups water
  • 1 (100 grams) package Korean curry powder
  • White fluffy rice

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Directions

  1. In a bowl, mix the curry powder with ½ cup water. Set aside.Korean curry powder mixture
  2. Heat the butter in a large heavy pot over medium high heat. When it starts to melt add the pork and stir for a few minutes until the pork is no longer pink. Add the potatoes and stir for a few more minutes until the potatoes turn semi-translucent. Add the carrot and onion and stir for a few minutes. curry rice (카레라이스)
  3. Add 2½ cups water, stir a few times, cover, and turn down the heat to medium. Cook for 10 to 12 minutes until the potatoes are tender.curry rice (카레라이스)
  4. Add the curry and water mixture to the pot. Stir well for a few minutes until the sauce is creamy. Remove from the heat.
  5. Ladle the curry sauce on top of fresh rice and serve immediately with kimchi.
    curry rice (카레라이스)radish kimchi (무우 김치)

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25 Comments:

  1. EvilGrin joined 6/15 & has 30 comments

    Ottogi medium with some extra hot peppers. I used daikon instead of potato this time.
    [img]https://i.imgur.com/27lgU42.jpg[/img]

  2. choijean Los Angeles joined 10/17 & has 1 comment

    I’m interested in purchasing the same le creuset dutch oven. I see a 3.5 quart and a 6.75 size pot online. Can you please tell me the size of your pot or maybe how many cups your pot fills up to?
    I know this post is over 2 years ago so I hope to get a response.
    Thank you.

  3. Chakra_eyow New Zealand joined 10/17 & has 1 comment

    Hi. I didn’t have the Korean curry powder so I used a different one. It seems like I used quite a lot of them, there’s a bitter aftertaste. What should I do?

  4. Alloya Mhmd UAE joined 7/17 & has 1 comment

    Hello Maangchi. I tried making it, and it was runny and it didn’t have taste. It was as if I was eating rice with vegetables and no curry. What can I do??? I really want to make it!

  5. AngieFNLee Melaka joined 2/16 & has 4 comments

    Hihi..I ask my fren who is travelling to Korea to help me buy the curry powder. I even bought 10 packet. Will try this out today..tq for such an easy dish.
    Can I use chicken stock to replace the water? Will it become too salty?

  6. kim333 Milledgeville, GA joined 8/11 & has 2 comments

    Hi Maangchi,

    I tried this today, following your recipe to the letter. It turned out delicious! I tried making Korean curry last time and it did not turn out good :( I should have looked for your video before trying last time. I love your recipes. Many of them require only a few ingredients I usually have lying around in my fridge and in my pantry. The recipes are so simple to follow and they are so delicious!

  7. emilybetts joined 12/15 & has 2 comments

    Maangchi, the Korean curry powders all contain wheat, and I am gluten-free. Do you have a recipe for making up a curry powder mixture from scratch? Thanks!

  8. rona143 joined 11/15 & has 1 comment

    Maangchi -nim, I’m at uni now and I tried your recipe. It’s really delicious, it made me miss my home ^^ <3

  9. gjo4596 joined 11/15 & has 1 comment

    How many servings is this recipe? I need to feed about 10 people.

  10. AdamB usa joined 12/14 & has 15 comments

    Maangchi, I so appreciate when you post recipes like this, and/or link to the actual Korean ingredients that I can go find in my local Korean market. Those shelves of spices, sauces and mixes with only Korean writing on them are so confusing. I can imagine the plight of non-English speaking people shopping in an American market!

    I’ve always wanted to make this curry dish. Years ago a little Korean store by my place of employment offered it for lunch and I’d rush to get it on my lunch hour. It’s so tasty, so easy, and so comforting. Thank you!

  11. mase kul joined 12/10 & has 13 comments

    Hi Maangchi

    Before I discovered your cooking videos, my family normally cook either Indian spicy curry or Japanese curry. The different spice mix are easily available.

    Each has its own exotic flavor. So now I have an extra curry variety for my family’s meals.

    Tq again for thr great recipes.

    ps. I cannot do without tongdak chicken, ojingeojeot and kimchi of course

    • Maangchi New York City joined 8/08 & has 11,467 comments

      I love that you are so open to different kinds of food. Me too! You and I have that in common! You love ojingeojeot, too, you’re a hardcore Korean cook!

  12. Naotix United States joined 6/14 & has 3 comments

    It also tastes wonderful when you use coconut milk instead of water with the curry powder! C:

  13. stonefly Olympia WA joined 11/11 & has 45 comments

    Maangchi, what a great dish, I must try this out. And I must say, your “hot mouth” look is wonderous – so cute and funny! Great job!

  14. Lynnjamin New York joined 11/14 & has 31 comments

    Now i understand something that confused me. I love to cook Indian food, and I had cooked a dish of lentils that has many spices and vegetables in it, called Huli. The next day, when my Korean friend stopped by, she took a deep sniff and said ,”Oh! The smell from my childhood!”. She must have good memories of eating curry rice when she was little. Even though it hardly resembles the dish I made, i think the spices must be the same. Isnt it wonderful how food brings us together?

  15. cstar123 joined 8/15 & has 1 comment

    Does this work well with other kinds of rice also? The only kind I have in my house is long grain brown rice lol :)

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