Dish of Korean Curry
(click to enlarge)

Korean Curry Rice


Korea   -   Kareraiseu
Makes:
Effort:
Sched:
DoAhead:  		 6 cups
***
2 hrs
Yes		 Adapted from the Japanese, this is a very popular "comfort food" in Korea, tasty and easy to make. See Methods for options.

8
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6
3
2
1/3
14
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1
1-1/2
3
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3
3
1
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1/2
1/4
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ar
oz
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oz
oz
cl
in
oz
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T
T
c
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T
T
T
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t
t
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Meat (1)  
-- Vegies
Onion
Carrot
Garlic
Ginger
Potato
---------
Oil
Curry Pwd (2)
Water
-- Roux
Butter
Flour, allpurp
Curry Pwd (more)  
-----------
Salt
Pepper
-- Serve With
Steamed Rice (4)
Do Ahead   -   (20 min)
  1. If not using a pre-prepared Curry Mix, prepare Japanese / Korean Curry Powder.
PREP   -   (40 min)
  1. Cut MEAT as desired. PORK and CHICKEN usually into about 3/4 inch cubes, BEEF often a bit smaller.
  2. Chop ONION small. Peel CARROTS and cut into 1/2 inch slices. If quite large, cut slices in half. Mix.
  3. Crush GARLIC and chop fine. Slice GINGER very thin, cut slices into threads and chop fine. Mix.
  4. Peel POTATOES and cut into 3/4 inch chunks. Hold in cool water until needed.
RUN   -   (1-1/4 hrs)
  1. in spacious sauté pan (3 quart), heat Oil. Stir in Meat and fry stirring until it has completely lost its raw color. Remove from the pan and set aside.
  2. Stir in Onions and Carrots. Fry until Onions are translucent.
  3. Stir in Garlic mix for about 1 minute.
  4. Stir in 2 T Curry Powder (or Curry mix, or crushed Curry Roux blocks) and fry stirring for about 30 seconds.
  5. Drain Potatoes and stir in with Water and Meat. Bring to a boil and simmer for about 20 minutes.
ROUX   (if not using pre-prepared)   -   (10 min concurrent)
  1. Meanwhile:   In a pan, melt BUTTER and stir in FLOUR. Fry stirring over moderate heat until the Flour is a dark blonde color to form a Roux.
  2. Stir in 2 T Curry Powder. Slowly add 1-1/2 cup of the Simmering Broth, stirring vigorously. Simmer 1 minute.
FINISH
  1. Stir Roux into the simmering pan with Salt and Pepper. Simmer, stirring often, another 20 minutes or until Meat is tender. Adjust consistency with Water if needed. Keep in mind it will be thicker when served than it is in the pan. It should be reasonably liquid for serving with rice.
  2. Serve with Steamed Medium Grain Rice.
NOTES:

  1. Meat:

      Beef is most common, with Pork or Pork Belly a close second. Chicken is also used. For Chicken use thigh/leg meat, skinless, boneless.

  2. Curry Powder:

      If not using pre-prepared Curry Mix, you can use our recipe Japanese / Korean Curry Powder or S&B Oriental Curry Powder which is available in North America but somewhat more bland.

  3. Rice:

      The correct rice is medium grain. Korean rice is not available and Japanese rice is scarce and expensive in North America. California rice is quite acceptable and Kokuho Rose brand from Koda Farms is much favored in the Korean markets here.

  4. Serving:

      Most commonly Korean Curry is served over rice or beside rice (my preference). It is usually accompanied by Kimchi.

  5. Methods:

      This recipe is composed for using a Curry Powder, our Japanese / Korean Curry Powder, S&B Oriental Curry Powder, or similar. Koreans usually make this dish using a 100gm packaged mix, most commonly Ottogi Curry Sauce Mix, but it's an "ultra-processed" product. Alternatively, they use 110gm Roux Cubes, particularly Japanese S&B golden Curry These two methods skip the Roux step in this recipe.

  6. History:

      The British invented Curry Powder (there's no such thing in India). The Japanese learned about it from the British Navy and adapted it to Japanese tastes. It was adopted by the Japanese Navy and spread from there. After the war it became wildly popular with the general populous, and soon was adapted by Koreans, whith whom it is very popular.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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