Kare-raisu (카레라이스)
Korea
A traditional Korean dish — fragrant curry with meat and vegetables, served hot over steamed rice. Perfect for a family dinner.
Ingredients
- 225 g meat
- 1 pcs onion
- 1 tsp garlic
- 0.5 tsp ginger
- 2 pcs potato
- 1 pcs carrot
- 4 pcs white mushrooms
- 0.5 pcs green bell pepper
- 0.5 pack curry roux
- 4 cup water
- 1 tbsp vegetable oil
- to taste salt
- to taste pepper
- 4 servings rice
Steps
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Cut the meat into small pieces, season with salt and pepper. Chop the onion finely, and cut the remaining vegetables into medium-sized pieces.
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In a large pot, heat one tablespoon of vegetable oil, add the onion and sauté, stirring, until it becomes translucent and slightly golden.
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Add the meat, minced garlic, and grated ginger, cook until the meat is no longer pink.
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Add the remaining vegetables (potato, carrot, white mushrooms, green bell pepper) and sauté until the potatoes become semi-translucent and partially cooked.
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Pour in the water (or broth), bring to a boil and simmer for about 10 minutes until the meat becomes tender.
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Break the curry roux into small cubes, add it to the pot and stir thoroughly until it dissolves.
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Reduce the heat to medium-low, simmer until the sauce thickens. If needed, add a little water. Season with salt and pepper to taste.
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Serve the curry hot, poured over steamed rice.