Flavorful Curry Rice with Butter and Caramelized Onions
A one-bowl pork curry rice dish deepened in flavor with browned caramelized onions and butter.
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 features onions thoroughly cooked until golden brown to bring out their natural sweetness, finished with butter to elevate the rich flavor. Packed with hearty, chunky cuts of pork and vegetables, it makes for a filling and satisfying meal.
- Servings
- 5–6 servings
- Cook time
- 15 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Pork300 g
- Potato2
- Onion2
- Carrot2/3
- Korean zucchini (aehobak)2/3
- Butter3 pats, 60 g
- Curry roux cubes6 cubes
- Water from washing rice (or water)6–7 cups
- Use lean cuts like pork tenderloin; beef or chicken breast also work well instead of pork.
Steps
Prepare the ingredients
I bought pork tenderloin; choose a cut with little fat, or you can use beef or chicken breast instead of pork.
I took out all the vegetables for the curry: potato, onion, carrot, and zucchini.
Prepare 3 pats of butter and 6 curry roux cubes.
Cut the ingredients
Finely julienne and mince one portion of onion, and cut the potato, carrot, and the other onion into large chunks for a nice, hearty bite.
Caramelize the onions
Heat cooking oil in a pan, add the finely sliced onion, and stir-fry over medium heat.
As it cooks down, it will wilt and slowly change color.
Because it takes a long time to caramelize and can burn if there is not enough oil, splash in 1 to 2 tbsp of water and stir-fry for about 15 minutes.
Once it turns this brownish color, it is almost done.
Even if you cannot take it to a deep brown, getting it to this point will completely transform the flavor of the curry.
Simmer
First pour in 6 cups of water from washing rice (or plain water), add the potato and carrot, and boil until cooked.
Add the pork and zucchini, then simmer until all ingredients are fully cooked through.
Add the curry roux and butter, stirring well so they dissolve, and simmer gently.
The consistency was thick, so I added 1 cup more water. The sweetness and seasoning of the curry were just right, so I did not add any extra seasoning.
Finish
Serve with freshly cooked rice and your one-bowl curry is complete.
With just some kimchi or pickles on the side, you have a simple and delicious meal all set.
Ppunwife's tips
- Because it takes a long time to stir-fry and can burn if there is not enough oil, splash in 1 to 2 tbsp of water and stir-fry for about 15 minutes.
- Even if you cannot take it to a deep brown, getting it to this point will completely transform the flavor of the curry.
- A few pats of butter added at the end elevate the flavor wonderfully.
FAQ
What cut of pork should I use, and can I substitute other meats?
A lean cut like tenderloin is recommended, and you can substitute beef or chicken breast according to your preference.
What should I do if the onions start burning while stir-frying for a long time?
If there is not enough oil and you worry about burning, drizzle in 1 to 2 tbsp of water and stir-fry for about 15 minutes.
How do I adjust the curry if the consistency is too thick?
If the consistency becomes too thick after adding the curry roux and butter, you can adjust it by adding about 1 cup of water.
