Korean Curry Rice (Printable Recipe)
Hearty Korean-style curry with beef and vegetables over fluffy rice.
# Ingredients You'll Need:
→ Main
01 -
1 pound beef chuck roast or stew meat, trimmed and cut into 1-inch cubes
02 -
Salt and freshly ground black pepper, to taste
03 -
2 tablespoons vegetable oil
04 -
4 cups beef broth
05 -
1 large russet potato, peeled and diced into 1-inch chunks
06 -
2 carrots, peeled and sliced into 1/2-inch coins and 1 to 2-inch pieces
07 -
1 cup frozen pearl onions
08 -
1 package (3.5 ounces) S&B Golden Curry Sauce Mix
09 -
3 cups cooked white rice (from 1 cup uncooked)
# Steps to Follow:
01 -
Trim excess fat and connective tissue from the beef and cut into 1-inch chunks. Season with salt and pepper.
02 -
Heat vegetable oil in a large pot over medium-high heat. Add beef and sear until browned on all sides, about 5 to 10 minutes.
03 -
Pour in beef broth, scraping up any browned bits. Bring to a boil, then reduce heat and simmer covered for 30 minutes until tender.
04 -
Add potatoes, carrots, and pearl onions. Increase heat to bring to a simmer and cook uncovered for 15 minutes until vegetables are fork-tender.
05 -
Break curry block into pieces and stir into pot until dissolved. Simmer 5 to 10 minutes, stirring occasionally, until sauce thickens.
06 -
Ladle hot curry over cooked white rice and serve immediately.
# Extra Tips:
01 -
S&B Golden Curry Mix provides a balanced, non-sweet flavor and thickens the sauce without extra roux.
02 -
Pearl onions add sweetness and texture; substitute with sautéed diced onions if unavailable.
03 -
Freezes well for up to 3 months; store in containers with space for expansion.