Rich Curry Rice with Caramelized Onions
A deep, rich curry dish with umami enhanced by slowly caramelized onions and water from washing rice.
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 brings out natural sweetness and deep umami by stir-frying onions for 20 minutes until golden brown. Using water from washing rice as the broth helps the ingredients bind together smoothly in harmony. It is wonderful served over rice as a hearty one-bowl meal.
- Servings
- 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Pork100 g
- Curry roux cubes (or curry powder 100g)4 cubes
- Onion1 (medium)
- Potato1 (medium)
- Carrot1/3
- Broccoli1/3
- Water from washing rice4 cups
- Honey1 tsp
Meat marinade
- Minced garlic1 tsp
- Salt1/3 tsp
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
- You can use curry powder instead of curry roux cubes, and for the meat, boneless beef or chicken can be used instead of pork shoulder.
- If you have mushrooms or bell peppers, they are also great additions.
Steps
I prepared curry roux cubes, but you can also use curry powder.
I used pork front leg (shoulder) meat and cut it into large chunks.
You can also prepare boneless beef or chicken.
I had about 1/3 of a broccoli crown, so I prepared that too.
If you have mushrooms or bell peppers, feel free to use them.
Cut the potato and carrot into large cubes, and slice the onion thin.
The reason for slicing the onion is to caramelize it.
Season the meat with 1 tsp minced garlic, 1/3 tsp salt, 1 tbsp mirin (cooking rice wine), and a little ground black pepper.
Heat oil in a hot pan, add the sliced onion, and stir-fry until brown.
You need to stir-fry it for about 20 minutes so it does not burn.
It may stick in between as moisture evaporates, so just add a little bit of water as you stir-fry.
Pour the water from washing rice into the caramelized onions and bring to a boil.
In another pot, add the seasoned meat, potato, and carrot, and stir-fry until the meat is somewhat cooked.
Then transfer everything into the boiling pot with the water from washing rice.
Once the potato and carrot are fully cooked, add the curry roux cubes and stir well so they dissolve.
Add the broccoli at the end, simmer just a bit longer, and finish by adding 1 tsp honey or sugar.
If you prepared ingredients like mushrooms or bell peppers, add them at this stage.
Ppunwife's tips
- Caramelizing the onions makes the flavor much deeper and richer than stir-frying them together with the other vegetables.
- The starch in the water from washing rice helps all the ingredients bind together smoothly.
FAQ
Can I use other meats instead of pork?
Depending on your preference, you can substitute boneless cuts of beef or chicken.
What should I do if the onions stick to the pan while stir-frying for a long time?
When there is not enough moisture and it looks like it might burn, stir-fry while splashing in a little water at a time.
Is it okay to use curry powder instead of curry roux cubes?
You can substitute about 100g of curry powder and dissolve it to your liking.
Are there other complementary ingredients besides broccoli?
If you have vegetables like mushrooms or bell peppers, you can add them during the final cooking stage.
