Spread the love

Learn how to make Korean curry rice at home and become an expert in the art of cooking! This dish, which is rich with flavors that are salty, somewhat sweet, and somewhat spicy, is perfect for quick weekday dinners since it delivers all of these sensations. It is good for weekday dinners because it is packed with flavors.

Due to the fact that it is a food that is simple to prepare, can be adapted to a number of circumstances, and is satiating, Korean curry rice has become a staple in many Korean households, particularly those who have children. I would consume it on a weekly basis while I was growing up in Korea, either at home or in the cafeteria of my school. I would do this either at home or at school. When said in Korean, this particular word is pronounced as “Kare Raisu / Raiseu (Ṵ레 라이스),” which is reminiscent of the sound of the phrase “Japanese curry rice.” Indeed, the Japanese were the ones who introduced this dish to the rest of the world.

One of the distinguishing characteristics of Korean curry is that it has a flavor profile that is characterized by a taste that is somewhat sweet, mildly spicy, and savory. Despite the fact that it is distinct from Indian or Thai curry, it is comparable to Japanese curry but not the same as Japanese curry. This recipe is able to easily accommodate your preferences, whether you choose a curry that is primarily composed of meat or one that is primarily composed of vegetables.


In order to begin the process of preparing Korean curry rice, the first thing you will need to do is select a small cut of meat that has been diced, whether it be pig, beef, or chicken. In the following step, the meat is roasted over the fire until it has a light brown color. The next step is to combine them with a wide variety of fresh vegetables, including carrots, potatoes, and onions, and blend them. This hearty mixture is first boiled in water until it reaches the desired tenderness, and then it is blended with a Korean curry sauce that is both rich and aromatic. The consequence of this process is a dish that is not only flavorful but also pleasant and satisfying.

Although pig is the most common component in Korean curry, beef and chicken are also used in the dish. I would like to bring this to your attention because it is important to note that the recipe often contains pig.

When I cook curry rice, I prefer to use diced beef that is suited for stewing. This is because stewing meat is more tender than ground beef. Beef has a smell that is less gamey than that of pig, and stew-friendly cuts are wonderful for simmering because they allow the meat to release all of its rich, savory flavor into the curry sauce. Beef is a terrific choice for stewing because it is stew-friendly. It seems to me that the aroma of beef is more gamey than that of pork. It is necessary to avoid overcooking lean meat since it has the potential to become dry. To counteract this, it is important to avoid overcooking the meat.

In addition, I like to add some butter to the curry in order to subtly enhance the taste and reduce the amount of spice that my family is exposed to. This is the case, despite the fact that the curry itself is not particularly spicy. Not only does this component impart a flavor that is pleasantly buttery, but it also gives the dish a characteristic twist that sets it apart from other dishes. You should be aware that this is not a common practice among Koreans, who normally love their curry in its original state. This is something that should be brought to your attention.

When everything has reached the required level of doneness, the curry is then poured over a bed of fluffy rice that has been cooked. This is done after the completion of the cooking process. It is the slightly spicy, umami-rich curry that properly balances all of these flavors, including the sweet overtones of the onions and carrots, the savory depth of the meat, and the flawlessly balanced mix of these components. Each bite is a delectable combination of different sensations.


Let’s move on to the next topic, which is the instant curry mix, which is the most essential component of Korean curry rice. Because it offers a convenient technique for achieving a rich and complex curry flavor without the need to commit hours to manufacturing it in the kitchen, this blend is utilized by a considerable number of Koreans. This is due to the fact that it meets the requirements of the Korean culinary tradition. Furthermore, I have not yet encountered any Koreans who would produce their own Korean curry powder at home by just blending it from scratch. I have not seen any of them do this. Additionally, the mixture is not expensive, which is yet another reason for you to give it a try! Take advantage of this opportunity!

At Korean grocery stores, you may find a variety of instant Korean curry options. These curry options come in a variety of flavors. You can find this curry in powder form or in roux form that has already been cooked. Both of these forms are available. There is a lot of difference in the amounts of spice that are available across all brands, which makes it easy to choose one that is appropriate for your taste buds.

Since this is the case, Korean curry rice will not let you down in any way, regardless of whether you are seeking a quick dinner alternative on a frantic weekday or you are planning a relaxing evening with your family.


  • 250g / 8.8 ounce beef chuck steak (or your choice of meat), diced
  • 1 Tbsp sweet rice wine (mirin)
  • 3/4 cup water, to mix with the curry powder
  • 100g / 3.5 ounce Korean curry powder
  • 2 Tbsp cooking oil
  • 200g / 7 ounce onion, peeled and cut into large cubes
  • 70g / 2.5 ounce salted butter
  • 150g / 5.3 ounce potato, peeled and cut into large cubes
  • 120g / 4.2 ounce carrot, peeled and cut into large cubes
  • 4 cups water
  • Steamed rice, to serve
  •  1 Tbsp = 15 ml, 1 cup = 250 ml



1. In a bowl, marinate the meat with sweet rice wine (mirin), then set it aside for 5 minutes.

2. In a small jug, combine 3/4 cup of water with the Korean curry powder. Mix well until you achieve a smooth, well-blended mixture.

3. Preheat a large pot (e.g. dutch oven) over medium-high heat. Then, add the cooking oil and sauté the onions until they turn golden brown.

4. Add the previously marinated meat to the pot and stir. Cook the meat until it reaches a medium level of doneness, with a slight hint of pink in the center.


5. Add the butter to the pot and stir until it completely melts and evenly incorporates into the dish.

6. Add the potato and carrot pieces to the pot, and then pour in 4 cups of water.

7. Bring the pot to a boil over medium-high heat. Continue cooking uncovered for about 30 minutes, periodically skimming off any bubbles or foam that may form on the surface and discarding them. Stir occasionally to prevent sticking.

8. Finally, add the prepared curry powder mixture to the pot and stir it in until the curry thickens, which should take around 1 minute.

9. Serve the curry on a bed of steamed rice with a variety of side dishes to complement the flavors. Some popular side dishes include kimchi, radish kimchi, pickled radish, and a refreshing pickled cucumber. You can store any leftover curry in an airtight container in the refrigerator for 3 to 4 days, or freeze it for up to 3 months.


What is Korean Curry Rice?

South Koreans have a strong preference for the dish known as “Korean Curry Rice,” which is also sometimes referred to as “ka-re rice” (㹴레라이스) in our language. A curry sauce that is prepared in a Japanese style and served over rice is the defining characteristic of this dish. Within the area of Korean cuisine, it has developed into a comfort food that is increasingly popular.

How is Korean Curry Rice different from traditional Japanese curry?

In spite of the fact that Korean curry rice is akin to traditional Japanese curry, it frequently possesses a flavor profile that is slightly different from that of traditional Japanese curry. Due to the fact that Korean ingredients and spices are utilized in its creation, this is the result. Generally speaking, Korean curry is a little bit more spicy than other forms of curry, and it may include spices such as gochujang, which is a Korean chili sauce, or gochugaru, which is Korean chili flakes. In addition, Korean curry may include other types of curry.

What are the key ingredients in Korean Curry Rice?

The following is a list of some of the most important components that are frequently included in Korean curry rice:

Either curry powder or curry roux blocks could be the culprit.
Vegetables with roots: carrots (carrots)
In the plural, onions
Meat, which often consists of several types of meat such as cattle, chicken, or hog; however, vegetarians have access to alternative options.
Rice that has been simmered in water

 Can I make Korean Curry Rice vegetarian or vegan?

You can certainly make Korean curry rice appropriate for vegetarians or vegans by omitting the meat and replacing the broth that is normally made from meat with water or vegetable broth. This will allow you to make the dish suitable for those who do not consume meat. Furthermore, in order to increase the flavor and texture of the dish, you may choose to include tofu or a broad variety of vegetables, such as mushrooms, bell peppers, and zucchini.

 How is Korean Curry Rice prepared?

When preparing Korean curry rice at home, the following are the steps that are often followed:

To make the onions, carrots, and potatoes more tender, they should be sautéed in oil until they reach the desired consistency.
Adding meat and cooking it until it is browned is the next step if you are using it.
Once the water or broth has been added, the mixture should be brought to a simmer.
When the curry powder has been dissolved and the sauce has reached the desired consistency, add curry roux blocks or curry powder and stir again.
Simmer the vegetables until they are tender and the flavors have mixed together. This will be the preparation method for the vegetables.
As a topping for rice that has already been made, serve piping hot.

 Can I customize the spice level of Korean Curry Rice?

There is no question that the level of heat in Korean curry rice may be adjusted to make it more or less spicy, depending on the preferences of the individual. In the event that you desire a curry that is not as hot, you have the option of either reducing the quantity of gochujang that you use or forgoing it totally. If, on the other hand, you would want it to have a higher level of heat, you can either increase the quantity of gochujang that you use or include additional ingredients that are known to have a high level of heat, such as gochugaru or hot pepper leaves.

 What are some common side dishes served with Korean Curry Rice?

In spite of the fact that Korean curry rice is the dish that is most commonly served on its own, it can be accompanied by a wide variety of side dishes, such as kimchi, pickled vegetables, or simply a simple salad, in order to provide the most optimal complement to the flavors of the curry.

Can I store leftovers of Korean Curry Rice?

To answer your question, the answer is yes; leftovers of Korean curry rice can be preserved in the refrigerator for up to three to four days, provided they are stored in a container that eliminates air from the space. Simply reheat the meal in the microwave or on the stovetop until it is completely heated through before serving. This can be done before serving.


Leave a Comment