I love the fall. The weather conditions are getting cooler, my sluggish cooker joyfully assumes its semi-stable situation on my kitchen counter, while my stove is generally, by all accounts, involved in simmering something. There are a modest bunch of solace food dishes that I want in the fall, and this Korean curry rice is one of them. This mild dish is made with beef short ribs, potatoes, carrots, and white rice. It’s served over rice.
As a youth, I have friendly memories of walking around our kitchen and smelling curry stewing on the broiler. This was one of my family’s go-to meals. It was an easy decision for my mom since she knew we would all clear out our dishes on the off chance that she made it.
I didn’t realize how simple it was to make this curry until I was a little older and in college. Because it tasted so good, I think I just assumed that this curry took hours to make because my mom never made a fuss in the kitchen and always appeared so relaxed while cooking.
Ingredients for the Korean Curry Rice
The way that it utilizes hamburger short ribs is additionally deceptive—we frequently consider this cut for slow-cooked braises, yet short ribs are additionally perfect in fast dishes like this one! This entire curry just requires around 20 minutes to make.
Loaded up with pieces of carrots, potatoes, and hamburger and served over white rice, I in every case left the table inclination full and blissful. Korean curry rice isn’t exactly as hot as Indian curry, so I view this gentle dish as somewhat more young and well disposed.
Other Ingredients to Add
In the fall, I like stirring things up and adding some yam into this curry, which I totally love. This dish is very adaptable, and you can add almost anything to it: zucchini, cauliflower, corn, or ringer peppers. I likewise truly urge you to attempt this with some kimchi as an afterthought. It’s flawlessness.
INGREDIENTS
- 2 tablespoons toasted sesame oil
- 1 pound boneless hamburger short ribs, cut into 1-inch 3D squares
- 1 medium onion, diced
- 2 medium carrots, stripped and cubed
- 2 little red or yellow potatoes, stripped and cubed
- 1/2 enormous yam, stripped and cubed
- 3 cups water
- 1 (100-gram) parcel Korean curry powder (See Recipe Note)
- Finely hacked new chives, for decorating
- Steamed white rice, for serving
- Kimchi, for serving
INSTRUCTIONS
- Warm the sesame oil over medium-high intensity in a huge pot or Dutch broiler. Add the boneless meat short rib and diced onions, and sauté until the hamburger is well cooked on all sides, 4 to 5 minutes.
- Add the carrots, potatoes, yams, water, and curry powder to the pot and blend well. After bringing to a boil, reduce the heat to medium-low and continue cooking the potatoes for another 8 to 10 minutes, or until they are tender. Serve with some kimchi on the side, over steamed rice, and garnish with diced chives.
RECIPE NOTES
- Korean curry: You can buy the packet of Korean curry powder online or at any Asian market or Korean grocery store. I buy the Ottogi brand.
- Storage: Refrigerate leftovers for up to four days in an airtight container.
NUTRITIONAL INFO
- egg-free
- dairy-free
- gluten-free
- shellfish-free
- fish-free
- wheat-free
- pork-free
- tree-nut-free
- soy-free
- alcohol-free
- peanut-free
Per serving, based on 6 servings. (% daily value)
- Calories 390
- Fat: 21.4 g (33.0%)
- Saturated 7.1 g (35.6%)
- Carbs: 5.2 g (11.7%)
- Fiber: 11.8 g (47.2%)
- Sugars3.3 g
- Protein: 18.0 g (36.1%)
- Sodium: 96.6 mg (4.0%)