Korean Curry
By: olivia kim
Published: Wednesday, July 11, 2012 - 4:46pm

Ingredients




•1 lb. of sirloin beef, thinly sliced (boneless chicken breasts)
•1 (100 gram) packet Ottogi Korean curry powder
•2 potatoes, diced
•1 onion, diced
•2 carrots, diced
•1 tbsp olive oil
•1 green bell pepper diced (optional)
•1/2 can corn (optional)
•1/2 Fuji apple, diced (optional)
•4 cups water

Preparation

1 1. Cut vegetables into 1/2-inch cubed pieces or into chunk sizes. Slice meat thinly and set aside. 2 2. Stir fry the vegetables in a non-stick skillet or frying pan with 1 tbsp olive oil, 3 or 4 minutes at most. Add in the thin slices of beef and continue to stir until most of the beef has browned. 3 3. Add the curry powder along with water stirring continuously to prevent clumping and sticking. Cook on medium heat (with slight bubbling) for 20 minutes, stirring occasionally. The water should just cover ingredients initially, adding more if necessary during cooking. 4 Sample potatoes or carrots to make sure cooked through. 5 4. Serve on a bed of rice with other Korean banchan (side dishes). Enjoy! 6 1. Cut vegetables into 1/2-inch cubed pieces or into chunk sizes. Slice meat thinly and set aside. 7 2. Stir fry the vegetables in a non-stick skillet or frying pan with 1 tbsp olive oil, 3 or 4 minutes at most. Add in the thin slices of beef and continue to stir until most of the beef has browned. 8 3. Add the curry powder along with water stirring continuously to prevent clumping and sticking. Cook on medium heat (with slight bubbling) for 20 minutes, stirring occasionally. The water should just cover ingredients initially, adding more if necessary during cooking. 9 Sample potatoes or carrots to make sure cooked through. 10 4. Serve on a bed of rice with other Korean banchan (side dishes). Enjoy!

About

The missus made one of our regular Korean meals and a favorite with the kids: Korean-style curry (pronounced karae in Korean). Though we make this dish practically every week or two, we thought posting an updated recipe would be nice because it's such an awesome family dish. The best thing about Korean curry (either in powder or block form) is that it includes a variety of vegetables according to one's preference (basics are onions, potatoes, carrots, and meat). It is sweeter and darker than original Indian curry, which is great for kids who can't handle spices like cumin and coriander. Prepping and cooking are at a minimal (perfect for busy parents), and the end result is always the same: a delicious, comforting, rich-tasting dish full of flavors. Also, this is one of the few recipes that can't be messed up no matter how hard you try. If you really wanted to (like I did way back in college), you could just throw in all the ingredients into a large pot, cover with water, and boil for a good 20 minutes. It was probably not the "right" way to cook curry, but as long as it tasted good (and it did) my roommate....full story and recipe at http://www.oliviajasonkim.com