Today it’s time for another simple and delicious recipe: Korean-style curry rice (pronounced ka-re-raiseu in Korean, using 2 borrowed words from English, curry and rice). It’s quick to make and warm, hearty, and filling. It has just a few simple ingredients, and pretty much anyone can make it.
When I was in university, my friends and I used to make curry rice all the time when we went camping. We would coordinate all the ingredients, kitchenware, and a small burner. Each one of us would have a job for making the meal: cleaning, chopping, stirring, making rice, etc.
If it was a one night trip, the meal on the next day was usually kimchi and mackerel camping stew, and if it was a two night trip, we would bring enough rice, potatoes, and onions for doenjang-jjigae for the third day. Adding warm rice to any of these stews made it an easy-to-eat one-bowl meal. Every meal turned out delicious, and we all had fun cooking and eating. And of course we never ran out of topics to discuss, no matter what we were doing.
The curry powder that you need to make this dish is imported from Korea and can be found in a Korean grocery store. It has varying levels of spiciness: spicy, medium, and non-spicy, so everybody can enjoy the recipe.
Make it with your family or friends and let me know how it turns out!
Ingredients
- 2 tablespoons unsalted butter
- ½ pound pork loin (or beef or chicken)
- 2 medium potatoes (about 10- 12 ounces), peeled and cut into ¾ inch cubes
- 1 large onion (about 8 ounces), cut into ¾ inch cubes
- 1 medium carrot (about 3 ounces), peeled and cut into ¼ inch cubes
- 3 cups water
- 1 (100 grams) package Korean curry powder
- White fluffy rice
Directions
- In a bowl, mix the curry powder with ½ cup water. Set aside.
- Heat the butter in a large heavy pot over medium high heat. When it starts to melt add the pork and stir for a few minutes until the pork is no longer pink. Add the potatoes and stir for a few more minutes until the potatoes turn semi-translucent. Add the carrot and onion and stir for a few minutes.
- Add 2½ cups water, stir a few times, cover, and turn down the heat to medium. Cook for 10 to 12 minutes until the potatoes are tender.
- Add the curry and water mixture to the pot. Stir well for a few minutes until the sauce is creamy. Remove from the heat.
- Ladle the curry sauce on top of fresh rice and serve immediately with kimchi.
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Made this the other night. What a great dish!
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Great!
Hey Maangchi,
finally I made Maangchi style curry rice, what a flavour! Thank you for this recipe. By the way, I think your recipe is for 4 servings, isn’t it?
For 2 people I used half a package of curry powder and used diced eggplant instead of meat.
Wonderful, I will make it again soon.
Love from Italy
Andrea
I maanghi I will like Know how to make curry rice
thanks, very good
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Gorgeous looking curry rice! I will make it soon! : )
Ottogi medium with some extra hot peppers. I used daikon instead of potato this time.
[img]https://i.imgur.com/27lgU42.jpg[/img]
Pic didnt post
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I’m interested in purchasing the same le creuset dutch oven. I see a 3.5 quart and a 6.75 size pot online. Can you please tell me the size of your pot or maybe how many cups your pot fills up to?
I know this post is over 2 years ago so I hope to get a response.
Thank you.
It’s a 3.5 quart pot.
Hi. I didn’t have the Korean curry powder so I used a different one. It seems like I used quite a lot of them, there’s a bitter aftertaste. What should I do?
Use Korean curry powder next time and follow my recipe closely.
Hello Maangchi. I tried making it, and it was runny and it didn’t have taste. It was as if I was eating rice with vegetables and no curry. What can I do??? I really want to make it!
Hihi..I ask my fren who is travelling to Korea to help me buy the curry powder. I even bought 10 packet. Will try this out today..tq for such an easy dish.
Can I use chicken stock to replace the water? Will it become too salty?
I replaced water with anchovies stock..so yummy
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Hi Maangchi,
I tried this today, following your recipe to the letter. It turned out delicious! I tried making Korean curry last time and it did not turn out good :( I should have looked for your video before trying last time. I love your recipes. Many of them require only a few ingredients I usually have lying around in my fridge and in my pantry. The recipes are so simple to follow and they are so delicious!
Maangchi, the Korean curry powders all contain wheat, and I am gluten-free. Do you have a recipe for making up a curry powder mixture from scratch? Thanks!
Maybe someday I can think of one, but this is the curry powder that all Koreans use: https://www.maangchi.com/ingredient/korean-curry-powder
Meanwhile you can experiment in making your own!
Thanks! Yes, that is the powder that contains wheat. I’ll try to come up with my own sometime… :)
Maangchi -nim, I’m at uni now and I tried your recipe. It’s really delicious, it made me miss my home ^^ <3
How many servings is this recipe? I need to feed about 10 people.
Maangchi, I so appreciate when you post recipes like this, and/or link to the actual Korean ingredients that I can go find in my local Korean market. Those shelves of spices, sauces and mixes with only Korean writing on them are so confusing. I can imagine the plight of non-English speaking people shopping in an American market!
I’ve always wanted to make this curry dish. Years ago a little Korean store by my place of employment offered it for lunch and I’d rush to get it on my lunch hour. It’s so tasty, so easy, and so comforting. Thank you!
Hi Maangchi
Before I discovered your cooking videos, my family normally cook either Indian spicy curry or Japanese curry. The different spice mix are easily available.
Each has its own exotic flavor. So now I have an extra curry variety for my family’s meals.
Tq again for thr great recipes.
ps. I cannot do without tongdak chicken, ojingeojeot and kimchi of course
I love that you are so open to different kinds of food. Me too! You and I have that in common! You love ojingeojeot, too, you’re a hardcore Korean cook!
It also tastes wonderful when you use coconut milk instead of water with the curry powder! C:
Maangchi, what a great dish, I must try this out. And I must say, your “hot mouth” look is wonderous – so cute and funny! Great job!
Now i understand something that confused me. I love to cook Indian food, and I had cooked a dish of lentils that has many spices and vegetables in it, called Huli. The next day, when my Korean friend stopped by, she took a deep sniff and said ,”Oh! The smell from my childhood!”. She must have good memories of eating curry rice when she was little. Even though it hardly resembles the dish I made, i think the spices must be the same. Isnt it wonderful how food brings us together?
Thank you for sharing the story about your Korean friend!
Does this work well with other kinds of rice also? The only kind I have in my house is long grain brown rice lol :)
Yes, try it out. It will still turn out delicious!
Curry is fantastic with Jasmine rice also.