Korean curry

It has just a few simple ingredients, and pretty much anyone can make it. When I was in university, korean curry, my friends and I used to make curry rice all the time when we went camping.

My obsession with this vegetarian Korean curry goes back a couple of years. Eating lunch there twice a week was a no brainer. If my friend and I had to pick a place to eat when our schedules coincided, this was it. It was a go-to meal for sick days, for cold days, for hungover days. The place was called Wawa Canteen , and their vegetarian specialities were kimchi rice, and this Korean curry rice.

Korean curry

This Korean curry can be made with beef, pork or chicken, lots of different veggies and is perfect with Korean rice and Kimchi. This was actually one of the first full meal that I ever cooked for myself!!! I was in 6th grade and it was while living in India! I loved and enjoyed eating real Indian food but the Korean Curry Rice is what I loved eating growing up in Korea before that and when my parents had to go away for a couple of weeks and I was going to be by myself well, not totally alone as we had a staff and I had a friend over to keep me company I realized I had to learn how to make it. And she realized by learning how to make it, she could have it whenever she wanted to! Wow wow what a concept!! But now with all of my blog experience, I know that there are things that I can share that people can benefit from and can help enjoy the most scrumptious version. So as you can imagine, in my decades of making this dish, I have had many versions and tried many different ways. To write this post, I also tested out different brands and compared them. For me, the winner is Ottogi brand curry mix in powder form. But the Korean Curry Rice is milder and it just goes so well with Kimchi. Korean Curry has its origins in the Japanese Curry and Japanese learned about curry from the British during the war. And of course, the British got the curry from India.

Skip to Recipe. Notes Customize this dish according to your preferences.

Korean Curry is deceivingly simple to make. When I was young, I was amazed by how fast my mom could cook a delicious pot of curry. Skip to Recipe. I told her that she should open a Korean Curry restaurant. Her response was a sharp "no" but with a smirk.

This Korean chicken curry recipe is stupidly easy. What makes this recipe really easy is the Ottogi curry paste. You probably can make your own curry powder and if you are Keto this is probably a no go as well. But having said that you can use some curry power and chicken stock and it will do the job. So I hope you will try making this recipe. You can play around with the choice of vegetables. Wanna keep the carbs low? Drop the potato. Maybe add some mushrooms, pok choy, spinach, asparagus.

Korean curry

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.

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Print recipe. Watch video recipe below for more details. Of course!! Your email address will not be published. They usually have different varieties based on spice level so you can pick the one that you prefer. The curry powder that you need to make this dish is imported from Korea and can be found in a Korean grocery store. You may also like. I LOVE hearing from you! See below —. Kkakdugi , Danmuji yellow pickled radish and some cabbage salad! Season the chicken breast on both sides with salt and pepper. Korean Curry Rice ka-re-raice is a saucy, stew-like curry dish served over a bowl of fresh rice. Stir-around all of the vegetables until they begin to sweat. Hi Maangchi, I tried this today, following your recipe to the letter. Each has its own exotic flavor.

This Korean curry can be made with beef, pork or chicken, lots of different veggies and is perfect with Korean rice and Kimchi. This was actually one of the first full meal that I ever cooked for myself!!!

This way you can taste the sweetness of the carrots when you chew them. But as is common with smaller places in NYC that find it hard to sustain with skyrocketing rents, and much to our dismay, it shut down. Jump to Recipe Print Recipe. Even though it hardly resembles the dish I made, i think the spices must be the same. Kimchi Cheese Rice Balls September 12, Ladle the curry sauce on top of fresh rice and serve immediately with kimchi. Turn the heat to low and let it simmer for about 10 minutes to reduce the sauce. I think this actually works better for short grain rice. Thank you for subscribing! However, it is up to you to decide your desired thickness for the sauce. Add the potatoes and stir for a few more minutes until the potatoes turn semi-translucent. Rating: 5. Eating lunch there twice a week was a no brainer.