Korean Curry Rice
This Korean Curry Rice, made with an instant curry mix and served over sticky rice, is the perfect Korean comfort food. Serve this hearty dish with a side of kimchi for a quick and easy meal.
Servings 4 people
Calories 536kcal
Ingredients
- 2 tbsp butter
- 1 lb boneless beef short ribs, cut into 1-inch cubes
- 1 medium onion, diced
- 2 medium carrots, peeled and cubed
- 3-4 small red potatoes, peeled and cubed
- 3 cups water
- 1 packet (100 grams) curry powder or roux
- Steamed white rice, to serve
- Kimchi, to serve
Instructions
- Warm the butter over medium-high heat in a large pot or Dutch oven.
- Add in the boneless beef short rib and diced onions. Sauté until the beef is nicely browned on all sides, 4-5 minutes.
- Add the carrots, potatoes, water, and curry powder to the pot and mix well.
- Bring to a boil and then turn down to a medium boil and allow to cook for another 8-10 minutes until the potatoes are cooked through. (Stir occasionally to prevent any sticking.)
- Serve over steamed rice with kimchi.
Notes
You can use olive or sesame oil instead of butter. You can find boneless beef short ribs at your local Asian market- they may even have some already cut into bite-size pieces for Curry Rice.