Korean Curry

I packed my bags along with every single piece of cookware that I own and made the long 5 hour trek to San Francisco to visit the boyfriend. It was a bit hard adjusting to the new kitchen but since there is a working stove and oven, I can’t complain too much.

It’s been about 2 weeks since the boyfriend moved up north so I thought I would make him some homemade Korean food. Now Korean curry has been one of my favorite dishes since I was a kid. My mom would make it at least 2-3 times a month and it always tasted great. She kept it simple with just 4 ingredients: beef, potatoes, carrots, and onions. You can add plenty of other vegetables like peas, corn, and mushrooms and even substitute chicken or lamb for the beef but I’ve always liked this 4 ingredient combination. It has the perfect amount of protein, carbs, and vegetables in this dish with creamy Korean curry sauce, which is not as bold in flavor as Indian curry. I kept the recipe exactly the same as my mother’s and it tasted just like home.

Korean Curry

Yields 4 servings

• Olive oil
• 1 lb beef or chicken, cut into cubes (I used boneless short beef but most Korean supermarkets sell beef for curry that are already precut into perfect bite-sized chunks.)
• 2 potatoes, peeled and diced
• 3 carrots, peeled and diced
• 3 small onions, cut into chunks
• 1/2 package (8.4 ounces) curry sauce mix

Heat oil in a Dutch oven over medium heat. Add the beef, potatoes, carrots and onions and saute until onions are lightly browned, about 4-5 minutes.

Add 3 1/3 cups water and bring to a boil. Reduce heat, cover and simmer until meat is tender, about 15 minutes.

Break curry sauce mix into pieces and add to the Dutch oven, stirring until completely melted.

Simmer for 5 minutes, stirring constantly.

Serve immediately over rice or noodles.

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