recipe-1

Recipe-1 › Curries of the world › Korean curry (kare-rice)

South Korea

Korean curry (kare-rice) (Kare-rice)

A bright-yellow, turmeric-heavy curry thickened from powder, served over rice.

Korean curry (kare-rice)
Different technique Mild

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Korean curry (kare-rice). You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Korean curry (kare-rice)

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 300 g Pork, beef or chicken in small cubes.

From the base recipe

  • 2 Onions
  • Green chillies not used
  • 1 tbsp Cooking oil
  • Red chilli powder not used
  • Turmeric not used
  • a little · 700 ml Salt and water
  • Ginger garlic paste not used
  • Cloves, cardamom and cinnamon not used
  • Garam masala (optional) not used

Add for Korean curry (kare-rice)

  • 100 g Korean curry powder (Ottogi type)
  • 2 · 1 Potatoes and carrots
  • 1 Courgette (optional)

Leave out

  • Green chillies
  • Chilli powder and turmeric
  • Whole spices

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Korean curry (kare-rice): do thisCut the onions into small dice; skip the chillies.

  2. Fry in some oil for around 4 minutes on medium-high heat.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Korean curry (kare-rice): do thisDice the potatoes, carrots and courgette.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Korean curry (kare-rice): do thisFry the meat, then the vegetables.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Korean curry (kare-rice): do thisSkip the spices; the curry powder has them.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Korean curry (kare-rice): do thisAdd water to cover.

  8. Base step: do not useAdd salt.

    Korean curry (kare-rice): do thisAdd little or no salt.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Korean curry (kare-rice): do thisBoil until the vegetables are tender, then stir in the curry powder mixed with cold water and simmer until thick, yellow and glossy.

Serve: Over rice, with kimchi.

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

← Vietnamese chicken curry (cà ri gà)All curries on the mapDoro wat →

Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

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