Rich and Mild Milk Curry
A one-bowl curry dish simmered with milk instead of water for a rich, nutty, and mild flavor.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This curry uses milk instead of water or broth to create a creamy, rich nuttiness. Adding Cheongyang chili peppers cuts through any richness for a clean finish. The key is to simmer it briefly over low heat after adding the milk so it does not become overly thick.
- Servings
- 4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Beef100 g
- Curry roux cubes100 g
- Onion1/2
- Carrot1/4
- Korean zucchini (aehobak)1/4
- Potato1 (small)
- Cheongyang chili pepper (hot green chili)1–2
- Milk3 cups
- Honey (or corn syrup (mulyeot), sugar)1/2 tbsp
Beef seasoning
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
- If using curry powder, use 1 small 100g packet.
- Pork is commonly used for curry; use lean cuts like picnic shoulder, ham, or shoulder butt and chop finely.
- Because milk is used instead of broth or water, all the ingredients must cook through beforehand, so cut both the meat and vegetables into small 1 cm cubes.
Steps
If using curry powder, use 1 small 100g packet.
Pork is commonly used for curry,
but the only meat I had left in the fridge was beef round.
For pork, use lean cuts like picnic shoulder, ham, shoulder butt, etc., and chop finely.
Because milk is used instead of broth or water, all the ingredients must cook through beforehand,
so I cut both the meat and vegetables into small 1 cm cubes.
Season the meat with mirin and ground black pepper.
Heat cooking oil in a pan, add the onion, and sauté for a long time until golden brown,
then add the meat and stir-fry until fully cooked.
Stir-frying the onions first to build aroma improves the flavor of the curry
and also helps eliminate any gamey odor from the meat cooked afterward.
Next, in order of hardness, add the potato and carrot and stir-fry, then add the zucchini and stir-fry.
Once the vegetables are fully cooked, pour in the milk...
Add the curry roux cubes and simmer over low heat until dissolved,
then add a bit of honey, toss in the Cheongyang chili pepper, stir, and turn off the heat.
If you simmer too long after adding milk, the curry gets overly thick,
so cook it briefly just until the curry is well blended.
Ppunwife's tips
- Stir-frying the onion first to develop flavor enhances the curry's overall taste and removes any unpleasant meat odors.
- Simmering for too long after adding the milk makes the curry overly thick, so keep the cooking time brief just until the curry dissolves and combines.
FAQ
Is it okay to simmer for a long time after adding the milk?
If you simmer too long with the milk in, the consistency becomes overly thick, so finish cooking briefly just until the curry dissolves.
Can I use pork instead of beef?
Yes, you can finely dice lean cuts of pork such as front leg, rear leg, or shoulder.
Is there a reason to dice the ingredients small?
Because you cook briefly with milk instead of water, it is best to dice the ingredients into small 1 cm cubes so they cook through completely.
Can I use curry powder instead of curry roux cubes?
If using curry powder, you can simply use 1 small 100g pouch.
