Beef Curry Rice with Caramelized Onions and Butter

Ingredients

• You can use pork or chicken instead of beef.
• Feel free to use whatever vegetables you have in your refrigerator for the curry.

Steps

1. Prepare the ingredients

   

   

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   Here are 6 curry roux cubes. If using curry powder, prepare about 150g.

   Today I prepared beef left over from making steak, but pork or chicken is also fine.

   Any vegetables you like to include in curry will work.

   I prepared the largest amount of onions for caramelizing, about 2 large ones.

   2 potatoes, 1/3 of a Korean zucchini and carrot each, and 1/4 head of leftover broccoli.

   Also prepare 3 pats of butter to add rich flavor at the end.

2. Prepare the beef

   

   

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   Cut the beef into bite-sized cubes, then season lightly by sprinkling a little salt and ground black pepper over it.

   For pork or chicken, which can have an off-flavor, adding mirin or ginger works well.

3. Cut the vegetables

   

   

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   Thinly slice the onions since they need to be sauteed until golden brown to bring out their sweetness and flavor.

   Dice the potatoes, carrots, and zucchini to your liking.

4. Caramelize the onions

   

   

   

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   Drizzle olive oil or cooking oil in a pan and saute over medium heat so they do not burn.

   First they will begin to soften, and then gradually take on color.

   After sauteing for about 20 minutes, they will turn golden brown; adding 1 to 2 tbsp of water here and there to replenish moisture helps prevent them from burning.

   It is called caramelizing because you saute until caramel-colored, and just sauteing the onions like this deepens the curry flavor immensely, with no need to add separate sweetness.

5. Simmer

   

   

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   Pour in 5 cups of water from washing rice or plain water, add the firmest vegetables—potatoes and carrots—first, and simmer until they are about halfway cooked.

   

   

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   Add the Korean zucchini and meat, and simmer until all ingredients are cooked through.

   

   

   

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   Add the curry roux cubes, broccoli, and butter all together, and simmer while stirring well so the curry dissolves properly.

   Once the curry goes in, the consistency thickens, so make sure the bottom does not scorch.

   The curry consistency was thick, so I added 1 cup more water and simmered. It is 6 cups in total.

   When cooking curry, I always added about 1 tbsp of honey at the end, but today I stir-fried so many onions that it was sweet enough, so I did not add it.

   Rather than adding curry at the beginning or in the middle, letting all the ingredients cook thoroughly and infuse into the broth before adding the curry and simmering makes it much more delicious to enjoy.

6. Finish

   

   With so many varied ingredients, it is truly delicious.

   The natural juices from the vegetables, the sweetness and aroma of caramelized onions, and the rich butter all come together for a deep, robust curry rice.

   

Ppunwife's tips

• When sauteing the onions, adding 1 to 2 tbsp of water here and there to replenish moisture helps prevent them from burning.
• Once the curry goes in, the consistency thickens, so make sure the bottom does not scorch.
• Rather than adding curry at the beginning or midway through, letting all the ingredients cook thoroughly so their flavors infuse the broth before stirring in the curry makes it much more delicious.

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