Korean Curry Rice
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 in fall, and this Korean Curry Rice is one of them. This mild dish uses beef short ribs, and it is cooked with carrots, potatoes, and serve over white rice.
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.
Ingredients for the Korean Curry Rice
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.
Other Ingredients to Add
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
Nutritional Info
Ingredients
- 2 tablespoons
toasted 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 (100-gram) packet
Korean curry powder (See Recipe Note)
Finely chopped fresh chives, for garnish
Steamed white rice, for serving
Kimchi, for serving
Instructions
Warm the sesame oil over medium-high heat in a large pot or Dutch oven. Add 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
Korean curry: The Korean curry powder packet (I buy the Ottogi brand) can be purchased at any Asian market or Korean grocery store, or even online.
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.