Rice Dishes

Korean Curry Rice (Kare Raiseu)

Name: Korean Curry Rice (Kare Raiseu)
Prep time: 10 min
Cook time: 37 min
Total time: 47 min
Yield: 2 servings
Cuisine: Korean
Ingredients: cooked rice 2 rice bowls; pork shoulder 150 g; potato 1; onion 1; carrot 1/3; Korean curry powder (instant curry mix) 4 Tbsp (about 50 g); water 600 ml; cooking oil 1 Tbsp

Stir-fry the pork first to sear the outside and bring out the onion's sweetness, then add the potato and carrot and simmer. Once the pork is cooked through and the potato is tender, lower the heat, stir in the curry, and keep stirring until thick.

Prep 10 min · Cook 37 min · Total 47 min · 2 servings · Easy

한국어로 보기 (Korean version)

Steps

1
Cut out any sprouts and green parts from the potato, then cut the potato, onion, carrot, and pork into 2 cm cubes.
Cut the carrot slightly smaller than the potato so they cook at the same rate.
2
Heat the oil in a pot over medium heat and stir-fry the pork for 4 minutes; once the outside turns white, add the onion and stir-fry 3 minutes more.
Cook the onion until translucent so the curry turns out sweet.
3
Add the potato and carrot, stir, pour in 500 ml water, and boil over medium heat for 15 minutes, until a chopstick slides easily into the potato and the pork is cooked through.
Skim off any foam that rises to the top.
4
Lower the heat to low, dissolve the curry powder in the remaining 100 ml water, add it, and cook for 5 minutes, stirring, until thick.
Once the curry is in, the bottom scorches quickly, so keep stirring.
5
Put warm rice on plates and spoon plenty of curry over it.

Substitutions

Instead of	Use	How
pork shoulder	150 g chicken breast	Stir-fry and boil the chicken until it's completely white and cooked all the way through.
potato	1/4 kabocha squash	Kabocha cooks faster than potato, so boil 5 minutes less.

Storing leftovers

Curry thickens as it cools, and in a big pot the center cools slowly. Divide it into shallow containers to cool quickly, refrigerate, and eat within 2 days; reheat with a little added water until it boils vigorously all the way to the center. Potatoes turn mealy when frozen, so if freezing, take out the potatoes, portion per meal, and use within 2 weeks. Store the rice separately.

Serve with

Kkakdugi (cubed radish kimchi) or danmuji (yellow pickled radish), or oi-muchim (spicy cucumber salad). A fried egg on top is nice too.

Making more or less

When scaling up to 4 servings, increase the water and curry powder in the same proportion, and lengthen the simmering time based on how done the potatoes are.

Before you cook

Boil until the pork is completely cooked with no pink inside before stirring in the curry.
Cut out any potato sprouts and green parts.

Questions

How do I make curry rice thicker?

If the curry is thin, simmer it 2–3 minutes more over low heat, stirring, and it will thicken; if it's too thick, add water 2 Tbsp at a time. Sprinkling curry powder straight into boiling liquid makes lumps, so always dissolve it in water first.