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ka-re-raice (Korean Curry Rice)
ka-re-raice (Korean Curry Rice) is a traditional Korean recipe for a the classic and typical Korean meat and vegetable curry. The full recipe is presented here and I hope you enjoy this classic Korean version of: Korean Curry Rice (ka-re-raice).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4serves>
Rating: 
Tags : CurrySpice RecipesPork RecipesBeef RecipesChicken RecipesVegetable RecipesKorea Recipes
Ka-re-raice, 카레라이스 is a stew-like curry sauce served over rice. The basic recipe was introduced to Korea by the Japanese, but it did not become popular until the early 1970s. Indeed, curry powder was only introduced into the Korean market in 1969 by the local company, Ottogi; a curry powder that is heavily turmeric based. Today Koreans buy packets of instant curry roux, where the curry powder and thickener are combined together.
Ingredients:
225g (8 oz) beef, pork or chicken cut into bite-sized pieces
1 medium onion, diced
1 tsp garlic, minced
1/2 tsp ginger, grated
2 medium potatoes, cut into bite-sized pieces
1 large carrot, cut into bite-sized pieces
4 large open-cap white mushrooms, cut into bite-sized pieces (optional)
1/2 green bell pepper, cut into bite-sized pieces (optional)
1/2 package (50g) of
instant curry roux use more for a thicker sauce
1l (4 cups) water or light chicken stock
salt and freshly-ground black pepper, to taste
steamed white rice, to accompany
Method:
Lightly season the meat with salt and black pepper.
Place a large pot or wok over high heat. Add the oil and when hot use to stir-fry the onion for about 5 minutes, or until soft and golden brown. Add the meat, garlic and ginger and continue stir-frying for about 4 minutes, until the meat is nicely coloured all over.
Now add the vegetables and stir-fry until the potatoes begin to crisp on the edges and are about half-cooked (about 7 minutes).
Pour in the water or chicken stock, bring to a boil and continue boiling for about 10 minutes, or until the meat is cooked through and tender.
If using curry roux cubes break them up in a mortar. Scatter the curry roux over the stew, stirring to mix well and dissolved.
Reduce the heat to medium-low and gently simmer until the sauce has thickened. Add water if the gravy becomes too thick.
Serve over steamed rice.
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