Flavorful Curry Rice Simmered with Ripe Tomatoes and Onions
A 6-serving curry rice dish with natural umami from thoroughly simmered peeled tomatoes and browned onions.
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 one-bowl dish gains deep umami from thoroughly simmering ripe tomatoes and onions browned to a rich color. The harsh acidity of the tomatoes is mellowed out, and a final touch of honey and butter brings a gentle sweetness and smooth richness. Made in a generous 6-serving batch, it makes a simple, satisfying meal served alongside kimchi or pickles.
- Servings
- 6 servings
- Cook time
- 31 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Curry roux cubes6 cubes (150 g)
- Tomato650 g
- Pork300 g
- Onion2, 430 g (large)
- Potato3, 350 g (medium)
- Carrot1, 150 g
- Olive oil (or cooking oil)4 tbsp
- Water3 cups
- Butter40 g
- Honey1 tbsp
Pork seasoning
- Salt1/2 tsp
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
- You can adjust the honey and butter to taste or leave them out entirely.
Steps
Prepare the ingredients
I have 5 ripe tomatoes. I also prepared 2 large onions, 3 potatoes, 1 carrot, and pork tenderloin diced into small pieces.
I set aside 6 curry roux cubes and butter to add rich flavor at the end.
Cutting the ingredients
Cut the ingredients
Dice the potatoes and carrot into bite-sized pieces. I cut them into large cubes of about 1.2 cm for a nice bite.
Slice the onions, not too thinly.
Season the meat with 1/2 tsp salt, 1 tbsp mirin (cooking rice wine), and a little ground black pepper.
Preparing the tomatoes
Prep the tomatoes
Make a shallow cross-shaped incision on the top of the ripe tomatoes. Blanch them in rolling boiling water for about 1 minute, then take them out.
Let the heat dissipate a bit, peel off all the tomato skins, and chop them up. Since they will be simmered thoroughly, you do not need to chop them too finely.
Sautéing the onions
Sauté the onions
Heat a pan, add olive oil (or cooking oil), and sauté for over 10 minutes until browned, being careful not to let them burn.
You could take more time to caramelize them further, but since they will be simmered thoroughly with the tomatoes, I stopped here.
Simmering the tomatoes and onions
Simmer the tomatoes and onions
Put the tomatoes and sautéed onions into a heavy-bottomed pot, cover with a lid, and simmer over low heat for over 20 minutes; a lot of juice will release from the tomatoes.
Stir frequently so the bottom does not scorch, and keep simmering until the tomatoes and onions turn completely soft and mushy.
Cooking the curry
Cook the curry
Pour in 3 cups of water, add the potatoes and carrot, and once they are somewhat cooked...
Add the meat and curry roux.
Stir so the curry roux dissolves well and the meat cooks through. Taste it, and if it is bland, adjust the seasoning with salt or tuna extract sauce (chamchi-aek).
I did not add extra salt; instead, I added 1 tbsp honey and the butter at the end for sweetness and flavor, letting it simmer briefly.
You can adjust the honey and butter to your taste or omit them entirely.
Ppunwife's tips
- Stir frequently so the bottom does not scorch, and keep simmering until the tomatoes and onions turn completely soft and mushy.
- Taste it, and if it is bland, adjust the seasoning with salt or tuna extract sauce (chamchi-aek).
FAQ
Can I use curry powder instead of curry roux cubes?
You can substitute 150 g of curry powder for the 6 curry roux cubes.
How do you peel the tomatoes?
Make a shallow cross-shaped incision on the top of the tomatoes, blanch them in boiling water for about 1 minute, and take them out; the skins will peel off easily.
What should I add if the curry tastes bland?
Taste the curry, and if it needs more saltiness, adjust to your liking by adding salt or tuna extract sauce (chamchi-aek).
Are the butter and honey added at the end necessary?
Butter and honey are optional ingredients to enhance flavor and sweetness, so you can adjust the amount or leave them out according to your preference.
