Korean Curry Rice! Filled with chunks of potatoes, carrots, beef and sweet potatoes, this hearty bowl of curry will hit the spot!
Growing up, my parents were both small business owners. My dad owned and operated a few Korean restaurants in the Dallas area (and still has a sushi restaurant currently in downtown Dallas) and my mother owned and operated a mid-sized Korean grocery store (similar to an H-mart for those who are familiar). Needless to say, my parents were working all the time. . and when we were little, we had a live in baby sitter to watch us.
Weeknight dinners were often fast and out of a box, prepared by our nanny but occasionally and definitely on the weekends, either my mother or father would be cooking up some Korean food for us.
When my mom was making Korean curry rice, we’d be waiting eagerly for her to shout out to us, “dinner is ready!” Once I caught that first whiff of the curry, I knew we’d be in for a treat. As a kid, I could eat my weight in Korean curry rice. . loved the stuff and I always ate a lot.
Korean curry rice brings back so many happy memories of my family around the table and I always associate good, Korean comfort food with this.
- 2 tablespoons 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
- ½ large sweet potato, peeled and cubed
- 3 cups water
- 1 packet (100 grams) Korean curry powder (See Recipe Note)
- Diced chives, to garnish
- Steamed white rice, to serve
- Kimchi, to serve
- Warm the sesame oil over medium-high heat in a large pot or Dutch oven. Add in 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.
Head on over to The Kitchn to read my full post! After a quick trip to the Korean market or Asian grocery store, this bowl of deliciousness can be on your table in no time!
Have you had Korean curry rice before? If so, did you like it?
I hope you enjoy!
(And if you’re in the Dallas, Texas area, go visit my dad’s sushi restaurant and tell him Hip Foodie Mom sent you!)