← Nouns Cooking · Korean

Ingredients

• 250 g beef (or pork or chicken), cut into 2 cm cubes
• 1 tbsp Vegetable oil
• 1 Onion, cut into 2 cm pieces
• 1 clove Garlic, minced
• 2 medium potatoes, cut into 2 cm cubes
• 1 large carrot, cut into 1.5 cm cubes
• 4 button mushrooms, quartered (optional)
• 800 ml Water
• 100 g Korean curry powder mix (such as Ottogi) or mild curry roux
• 4 portions of hot cooked short-grain rice

Method

1. Heat the oil in a pot over medium-high heat and brown the beef for 3–4 min. Add the onion and garlic and fry for 3 min, until the onion softens.
2. Add the potatoes, carrot and mushrooms and stir for 1 minute, then pour in the water and bring to the boil. Skim off any foam.
3. Cover and simmer over medium-low heat for 15 min, until the potatoes and carrot are tender when pierced.
4. Turn off the heat. If you have powder, mix it with a little cold water first; break roux into pieces. Stir it in until dissolved, then simmer gently for 5 min, stirring often, until thick and glossy.
5. Serve generously over or beside the rice, with kimchi or danmuji on the side.

Tips

• Korean curry powder (often sold as Ottogi curry) gives the classic bright yellow, turmeric-heavy flavour; Japanese roux works but tastes richer.
• Check the packet: most curry mixes contain wheat and some contain milk.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Kimchimari