Korean Curry Rice

There are meals that wrap you in warm memories like a beloved blanket and for me my mother’s Korean curry rice is that dish. It starts with a humble block of S and B curry mix and transforms into something deeply comforting. My mother always fortified the curry sauce with beef broth and used seared stew meat in her curry rice simmering it until tender before adding vegetables. One of her best tricks was using frozen pearl onions a little hack I still swear by. Sometimes I get fancy and splurge on ribeye or beef filet but the heart of the dish remains the same. It’s my number one comfort food and I’m thrilled to share it with you.

I first made this for a friend who was homesick and it instantly reminded me of my childhood kitchen. Since then it has become a go to meal whenever I need a little warmth.

Ingredients

• Beef chuck roast or stew meat: gives rich flavor and tender texture when simmered
• Salt and black pepper: enhances the meat’s taste and balances the curry
• Vegetable oil: helps sear the meat and adds richness
• Beef broth: deepens the curry sauce and adds umami
• Russet potato: absorbs flavor and provides comforting starchiness
• Carrots: bring natural sweetness and vibrant color
• Frozen pearl onions: save prep time and add mellow onion flavor
• S and B Golden Curry Sauce Mix: ready to use and perfectly seasoned
• Cooked white rice: essential for serving and soaking up the sauce

Step-by-Step Instructions

Prepare the Meat:

Trim excess fat and connective tissue from the beef and cut into 1 inch cubes if needed. Season generously with salt and black pepper.

Sear the Beef:

Heat vegetable oil in a large Dutch oven over medium high heat. Add the seasoned beef and cook turning occasionally until well browned on all sides about 5 to 10 minutes.

Simmer the Beef:

Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring to a boil then reduce heat to a gentle simmer. Cover and cook for 30 minutes until beef is fork tender.

Add Vegetables and Curry Mix:

Add diced potatoes sliced carrots and frozen pearl onions to the pot. Raise heat to bring the mixture to a gentle simmer and cook uncovered for 15 minutes or until vegetables are tender. Break the curry block into chunks and stir into the pot until fully melted and the sauce is thickened 5 to 10 minutes.

Serve:

Spoon the hot curry mixture over freshly cooked white rice and enjoy immediately.

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I always look forward to the pearl onions in every bite. They remind me of my mom’s clever kitchen shortcuts and they add such a sweet soft bite that makes the dish complete.

Storage Tips

Store leftover curry in a sealed container in the refrigerator for up to three days. Reheat gently on the stove adding a splash of water if it thickens too much. Freeze in deli containers for up to three months leaving space for expansion. Thaw in the fridge overnight before reheating.

Ingredient Substitutions

If you prefer chicken or pork they both work well in place of beef. For a vegetarian version try hearty mushrooms and use vegetable broth. If you cannot find frozen pearl onions use a diced medium yellow onion and sauté it with the beef at the beginning.

Serving Suggestions

Serve this curry over freshly steamed short grain white rice for the most authentic flavor. For a modern twist try it over brown rice or even mashed potatoes. Add a fried egg on top for extra richness.

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Cultural and Historical Context

Korean curry rice has roots in Japanese curry which was introduced during the early 20th century. Over time Koreans adapted the dish using their own techniques and favorite ingredients making it a beloved home cooked meal across generations.

Frequently Asked Questions About Recipes

→ What kind of beef works best for Korean curry rice?

Beef chuck roast or stew meat is ideal for this dish as it becomes tender during simmering. Ribeye or filet can also be used for a richer version.

→ Can I use other proteins instead of beef?

Yes, you can substitute pork or chicken, though beef provides the traditional flavor preferred in many Korean households.

→ Where can I find S&B Golden Curry blocks?

These curry blocks are available at most Asian markets and many local grocery stores in the international aisle.

→ What vegetables are commonly used in Korean curry?

Carrots, potatoes, and pearl onions are traditional. If pearl onions aren’t available, a diced regular onion works well too.

→ How should I store and reheat leftovers?

Store leftovers in the fridge for up to 3 days or freeze for 3 months. Reheat on the stove, adding water to adjust the sauce if needed.