Maangchi Korean-style curry rice video
Official cooking video linked by the recipe author for this exact dish
Official cooking video · Maangchi (official cooking channel) · YOUTUBEKorean-Style Pork and Potato Curry Rice (4 Servings)
A Korean home-style take on curry: Korean curry powder simmered with pork, potatoes, carrots and onions and served over rice. It is an adapted home meal, not a claim that curry originated in Korea.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Mix 100 g curry powder with 120 mL (1/2 cup) water until smooth.
- 02
Cut pork into bite-size pieces; dice potatoes and onion into about 2 cm pieces and carrot smaller. Keep raw pork utensils separate from vegetables.
- 03
Melt butter over medium heat in a heavy pot. Stir-fry pork until the exterior changes color, then add potatoes; add carrot and onion and stir briefly.
- 04
Pour in the remaining 600 mL (2 1/2 cups) water. Cover and simmer over medium heat about 10–12 minutes until potatoes are fork-tender and pork is fully cooked.
- 05
Stir in the dissolved curry powder, stirring the bottom until the sauce thickens. Check packet directions for brand-specific saltiness and thickness.
- 06
Divide curry over four portions of warm cooked rice and serve. Chill leftovers promptly within two hours.
Helpful source links
Before you cook
Avoid cross-contamination from raw pork and cook pork through. Butter contains milk; many curry mixes contain wheat or soy—check labels. Refrigerate cooked rice and curry within two hours.
Allergens: 우유(버터), 밀·대두(카레가루 제품별 확인)
Image & source credits
These illustrations stand in for food photos.
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