Korean Curry Rice
This Korean Curry Rice recipe is affordable, yet tasty, as it requires only a few ingredients that may even be readily available at home.
Ingredients
- 2 potatoes diced
- 1 medium onion diced
- 1/2 carrot diced
- 2 cloves garlic minced
- 1 scallion chopped
- 1/2 package instant curry cubes (4 cubes)
- 2 tbsp cooking oil
- 4 cups water or low-sodium chicken stock
Instructions
- Peel the potatoes and carrot.
- Chop the potatoes, carrot, and onion into bite sized chunks.
- Mince the garlic cloves and chop the scallions.
- In a pot or pan, heat up 2 tablespoons oil on medium heat.
- Add the onions and garlic and cook for 1-2 minutes.
- Mix in the potatoes and carrots and cook for 2-3 minutes.
- Once the potatoes are partially translucent, add the water.
- Bring to a boil and add the instant curry cubes. Mix well.
- Turn the heat to low and cook down, about 10 minutes or until the desired thickness.*Note: If the curry is too thick, add some water to loosen it up. If the curry is too loose, cook it down to let it thicken.
- Serve over a bed of rice and garnish with scallions.
Notes
- Customize this dish according to your preferences. You can add your favorite vegetables or meat for a heartier dish.
- These instant curry cubes can be found in most Asian markets. They usually have different varieties based on spice level so you can pick the one that you prefer. There’s usually spicy, medium, mild, and non-spicy so everyone can enjoy it, even kids.
- Try to cut the vegetables in the same size so they will cook evenly.
- Yellow potatoes hold less starch than russets. If you’re looking for a low-carb option, you can use sweet potatoes, parsnips, or rutabaga instead.
- You can keep your leftovers in an airtight container and refrigerate them. This can last up to 4 days. Make sure that you store the curry separately from the rice so your rice won’t soak up all the sauce. Simply reheat the curry in the microwave or on the stove when you’re ready to eat.