Korean Curry Rice

Korean Curry Rice
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  • 16 ounces beef (or pork or chicken)
  • 2 medium onions
  • 2 teaspoons minced garlic
  • 1 teaspoon grated ginger
  • 4 medium potatoes
  • 2 large carrots
  • 8 white mushrooms
  • 1 package of instant curry roux
  • 8 cups of water or broth
  • 8 servings of cooked rice
  1. Cut the meat into small bite size pieces. Lightly sprinkle with salt and pepper. Dice the onion, and cut the other vegetables into bite size chunks.
  2. Heat a large pot with a tablespoon of oil. Add the onion, and stir-fry until it turns translucent and light brown.
  3. Add the meat, garlic and ginger, and cook until the meat is no longer pink.
  4. Add the remaining vegetables and stir fry until potatoes turn translucent and partially cooked.
  5. Pour the water or the broth into the pot. Bring it to a boil, and continue to boil for about 10 minutes until the meat becomes tender.
  6. Break up the curry roux into small cubes. Drop them in, and stir well to dissolve.
  7. Reduce the heat to medium low, and gently boil until the sauce is thickened. Serve over steamed rice. Add more water if too thick.