Korean Curry Rice

This soul-warming Korean curry rice combines tender meat and vegetables in a rich, creamy curry sauce that's perfect for busy weeknights. With simple ingredients and foolproof techniques, this comforting dish delivers authentic flavors that'll have your family asking for seconds.

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Course: Main Course

Cuisine: Korean

Keyword: Curry

Prep Time: 15

Cook Time: 20

Servings:

Calories: 485kcal

Equipment

Ingredients

2 tbsp unsalted butter
½ pound pork loin cut into bite-sized pieces
2 medium potatoes peeled and cubed
1 large onion cubed
1 medium carrot peeled and cubed
3 cups water divided
100 g Korean curry powder
Steamed white rice for serving

Instructions

Mix curry powder with ½ cup water in a small bowl; set aside.
Melt butter in a large pot over medium-high heat; add pork pieces and cook until no longer pink, about 5-6 minutes.
Add cubed potatoes and cook until semi-translucent, about 3-4 minutes.
Add carrot and onion; sauté briefly for 2-3 minutes.
Pour in remaining 2½ cups water; cover and bring to a boil, then reduce heat and simmer 10-12 minutes until potatoes are tender.
Add curry mixture to the pot; stir until sauce becomes creamy and heated through, about 2-3 minutes.
Serve curry sauce immediately over steamed white rice.

Notes

Serve with kimchi on the side for authentic Korean flavor and added tanginess

Substitute pork with beef chuck or chicken thighs for different protein options

Cut vegetables into similar-sized pieces to guarantee even cooking

Korean curry powder can be found at Asian grocery stores or ordered online

Leftover curry can be refrigerated for up to 3 days and reheated gently on the stovetop

Add a splash of milk or cream for an even richer sauce consistency

Double the recipe and freeze half for quick future meals

Nutrition