Recipe: Korean Curry Rice

Weeknight Dinner Recipes from The Kitchn

I love the fall. The weather is getting cooler, my slow cooker happily takes its semi-permanent place on my kitchen counter while my oven always seems to be occupied roasting something. There are a handful of comfort food dishes that I crave this time of year, and this Korean Curry Rice is one of them.

As a kid, I have fond memories of walking into our kitchen and smelling curry simmering on the stove. This was one of my family's go-to meals. It was a no-brainer for my mother because she knew all of us would clean out our bowls if she made this.

It wasn't until I was a little older and in college that I learned just how easy it was to make this curry. My mom never made a fuss in the kitchen and always seemed so at ease while cooking — because it tasted so good, I think I just assumed this curry took hours to make. The fact that it uses beef short ribs is also misleading — we often think of this cut for slow-cooked braises, but short ribs are also great in quick dishes like this one! This whole curry only takes about 20 minutes to make.

Filled with chunks of carrots, potatoes and beef, and served over white rice, I always left the table feeling full and happy. Korean curry rice is not quite as spicy as Indian curry, so I find this mild dish to be a little more kid-friendly.

In the fall, I like mixing things up and adding some sweet potato into this curry as well, which I absolutely love. This dish is really versatile and you can add just about anything: zucchini, cauliflower, corn or bell peppers. I also really encourage you to try this with some kimchi on the side. It's perfection.

Korean Curry Rice

Serves 4 to 6

2 tablespoons sesame oil
1 pound boneless beef short ribs, cut into 1-inch cubes
1 medium onion, diced
2 medium carrots, peeled and cubed
2 small red or yellow potatoes, peeled and cubed
1/2 large sweet potato, peeled and cubed
3 cups water
1 packet (100 grams) Korean curry powder (See Recipe Note)
Diced chives, to garnish
Steamed white rice, to serve
Kimchi, to serve

Warm the sesame oil over medium-high heat in a large pot or Dutch oven. Add in the boneless beef short rib and diced onions, and sauté until the beef is nicely browned on all sides, 4 to 5 minutes.

Add the carrots, potatoes, sweet potatoes, water and curry powder to the pot and mix well. Bring to a boil and then turn down to a medium boil and let cook for another 8 to 10 minutes, or until the potatoes are cooked through. Serve over steamed rice and garnish with diced chives and with some kimchi on the side.

Recipe Notes

  • The Korean curry powder packet (I buy the Ottogi brand) can be purchased at any Asian market or Korean grocery store, or even online.

(Image credits: Alice Choi)

Per serving, based on 4 servings. (% daily value)
Calories
440
Fat
28.6 g (44%)
Saturated
10.2 g (51.2%)
Trans
1.3 g
Carbs
24.9 g (8.3%)
Fiber
3.9 g (15.6%)
Sugars
4.3 g
Protein
22.2 g (44.4%)
Cholesterol
82.8 mg (27.6%)
Sodium
131.2 mg (5.5%)