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.
Ive been looking at making some korean dishes myself from scratch, I like the idea of the curry,but is there a way of making the actual curry sauce using spices instead of using a curry mix?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I think you’d be able to get a similar effect by making a roux with the desired curry spices. If you just use spices without the roux, it would be too soupy. Just One Cookbook has an example of a homemade curry roux (though I haven’t tried it myself): http://www.justonecookbook.com/how_to/how-to-make-curry-roux/
Is there a difference between Korean & Japanese curry? I was searching for Korean curry and saw this recipe. I thought the Golden Curry sauce mix is Japanese curry.
Janice, curry was introduced to South Korea during the period of Japanese rule so they are one in the same. However, different brands of curry can be used here – either the Japanese or the Korean brand. It’s really based on personal preference.
I had Korean curry for the first time last weekend and feel in love!!!! Its soooo good now I can make it at home for myself! Cant wait to try out this recipe thanks! 🙂
Being half asian i really want to make this, can curry powder be used instead of cyrry mix? If so how much?
Unfortunately, curry powder is not an appropriate substitute for curry mix. I recommend using curry mix to obtain optimal results.
Is 1/2 package of curry (8.4 oz) mean that 8.4 oz is what goes in the curry or the package of curry is 8.2 oz and you put half that in? Sorry if it’s obvious, but I confused myself with that!
You would want to use half of an 8.4-ounce package.
My Chinese friend showed me how to make this. So easy to make and to me tastes so good I use chicken when I cook I but she made it with beef. Either way it tastes fantastic !
Just the way my mom made it! I make it for my family now a few times of month for my family also. Learn how to make all your moms favorite dishes. I wish i would have before she passed miss my mom’s cooking so much now!~
This recipe is so easy. I always reference back to it. It’s exactly how my mom makes it. I just substitute pork instead of beef or chicken. But over all sooooo good.