Cha Seung-won’s Spicy Curry Rice
Cha Seung-won’s Spicy Curry Rice
TV Recipe) A Special Curry Rice That Will Awaken Your Appetite
This Korean-style curry rice is a comforting taste of home, even when you’re far away! Its spicy yet deep flavor is incredibly appetite-stimulating, making it the perfect hearty meal. It’s so addictively delicious, you’ll finish a whole bowl in no time! Brought to you by ‘All Recipes of the World’ and ‘Man-gae Recipe’.
Main Ingredients- 1 medium potato
- 1 medium onion
- 1/2 medium carrot
- 1 cup cocktail shrimp
- 150g pork neck (or shoulder)
- 1/2 red bell pepper
- 3 cups water (approx. 600ml)
- 1 packet curry powder or cubes (refer to package instructions)
- 1/3 cup water (approx. 70ml, for mixing curry)
Topping Ingredients (Optional)- 1 cup Vienna sausages
- 1/2 stalk green onion
- 1 fried egg
- 1 cup Vienna sausages
- 1/2 stalk green onion
- 1 fried egg
Cooking Instructions
Step 1
First, prepare the vegetables. Wash and peel the potato, onion, red bell pepper, and carrot. Dice them into bite-sized pieces (about 2cm cubes). Cutting them into similar sizes will help them cook evenly.
Step 2
Get ready to make the curry sauce. In a wide bowl, combine 1 packet of curry powder (or finely crushed curry cubes) with 1/3 cup (approx. 70ml) of water. Whisk until smooth and lump-free. Mixing the curry with water beforehand prevents lumps when you add it to the pot.
Step 3
Now, let’s start stir-frying. Heat 1-2 tablespoons of cooking oil in a pan over medium heat. Add the pork neck and stir-fry until the exterior is browned. Then, add the prepared potato, onion, carrot, and red bell pepper. Continue to stir-fry until the onions turn translucent and the vegetables begin to soften slightly, about 5-7 minutes. Stir-frying brings out a deeper flavor.
Step 4
Time to simmer. Pour 3 cups (approx. 600ml) of water into the pan with the stir-fried ingredients. Bring to a boil over high heat, then reduce to medium-low. Simmer for about 10-15 minutes, or until the potatoes are tender. Once the potatoes are almost cooked, stir in the pre-mixed curry sauce. Cook over low heat, stirring constantly, for another 5 minutes until the curry thickens. It’s important to stir frequently to prevent the curry from sticking to the bottom of the pan. Finally, add the cocktail shrimp and cook for another 2-3 minutes until they turn pink and are cooked through.
Step 5
It’s time to serve your delicious curry rice! Ladle the warm rice into a bowl. Generously spoon the homemade curry rice over the rice. For an extra special touch, top with pan-fried Vienna sausages, thinly sliced green onions, and a perfectly fried egg. Enjoy your satisfying meal!
