KOREAN CURRY RICE
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Servings: 4 people
Calories: 30kcal
Cost: $40
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Equipment
1 deep skillet
1 stove
Electric Cooker You can prepare this dish using an electric cooker if you're short on time.
Dutch oven If you want your stew to be more tender, you can use a Dutch Oven and cook it over medium or low heat.
Ingredients
- 1 tablespoon vegetable oil
- 8 ounces beef, cut into large dice
- Salt
- Freshly ground black pepper
- 2 medium potatoes, peeled and cut into large dice
- 1 medium carrot, cut into large dice
- 2 sweet onions, chopped
- 3 ounces curry sauce mix (this comes in small blocks)
- Cooked rice, for serving
- Fried eggs, for serving (optional)
Instructions
- Heat the vegetable oil in a deep skillet over medium-high heat. Add the beef and stir-fry for 3 to 4 minutes, adding a dash of salt and pepper.
- Add the potatoes, carrot, and onions and stir-fry until the vegetables begin to soften, about 5 minutes.
- Add 3 cups of water to the pot and bring to a boil. Reduce the heat to low and simmer for about 15 minutes.
- Stir in the curry sauce mix and simmer gently for another 5 minutes. The sauce will continue to thicken even after you remove it from heat.
- Serve hot, over rice, topped with a fried egg, if desired.
Video
Notes
SUBSTITUTION TIP: For a vegetarian version, add shiitake mushrooms and vegetable broth instead of the meat and water.
COOKING TIP: You can add a lot of vegetables to this for a more flavorful mix. Try sweet corn, zucchini, and bell peppers.
Nutrition
Serving: 1bowl | Calories: 30kcal | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.