Vibrant & Healthy Curry Rice Bowl with Jeju Produce
A Special Healthy Curry Rice Bowl Made with Fresh Produce from Jeju
Enjoy a comforting curry rice bowl made with the freshest ingredients from Jeju Island! This recipe features a beautiful vibrant color and added nutrients thanks to the inclusion of beetroot. A healthy and delicious meal.
Main Ingredients
- 4 Jeju Tamna Potatoes
- 1 Jeju Carrot
- 1/2 Jeju Red Beet
- 1 Onion
- 1 handful Dried Shiitake Mushrooms
- 6 blocks Solid Curry Roux (approx. 100-120g)
Cooking Instructions
Step 1
First, wash the potatoes thoroughly and dice them into 1.5 cm cubes. Rinse the diced potatoes under cold running water to remove excess starch. This step helps prevent them from sticking together when cooked and results in a cleaner texture.
Step 2
Carrots and beets take different amounts of time to cook compared to potatoes, so it’s best to blanch them briefly beforehand. Dice the carrot and beet into approximately 1 cm cubes. Add them to boiling water for about 3-5 minutes, then drain and rinse with cold water.
Step 3
Heat a little cooking oil in a large pan. Start by sautéing the onion until it becomes translucent and fragrant. Once the onion is softened, rinse the dried shiitake mushrooms, squeeze out excess water, and add them to the pan with the onions. Cook together to release their aromatic flavor.
Step 4
When the onions are well-sautéed and have a sweet aroma, add the diced potatoes to the pan and stir-fry them. After the potatoes are lightly coated with oil, add the blanched carrots and beets. Stir everything together and cook for another 1-2 minutes.
Step 5
You’ll notice the beautiful red color from the beet starting to infuse the ingredients! Now, pour in water (or curry stock) until the vegetables are well-covered. You can refer to the water ratio recommended on your curry roux package.
Step 6
Bring the mixture to a boil over medium-high heat, then reduce to medium-low heat and simmer until the potatoes are tender. This should take about 10-15 minutes. Once the potatoes are cooked through, lower the heat and add the solid curry roux. Stir well to dissolve the roux, ensuring there are no clumps. Continue to simmer for another 2-3 minutes until the curry sauce thickens into a delicious consistency, completing your curry rice bowl base.
Step 7
Wow! Adding the beet has created a stunning, vibrant ‘red curry’. Serve generously over a bowl of warm rice for a delightful and nutritious meal. Enjoy this special curry rice bowl made with the freshest produce from Jeju!
