Baekse Karē (Korean Curry Rice)

Baekse Karē (Korean Curry Rice) is a traditional Korean recipe for a classic curry of meat (beef, chicken or pork) and vegetables cooked in a rich but mild curry gravy base and served on a bed of rice. The full recipe is presented here and I hope you enjoy this classic Korean version of: Baekse Karē (Korean Curry Rice).

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

4–6

Rating:

Tags : Curry Spice Recipes Pork Recipes Beef Recipes Chicken Recipes Fowl Recipes Vegetable Recipes Korea Recipes

It was the Japanese who introduced curry to Korea during their occupation of the country in the early 20th century (and it was the British who introduced curry to Japan). As a result, Korean curries are essentially identical to their Japanese equivalents.

Ingredients:

150g beef, chicken or pork, cut into small cubes
1 onion, finely diced
1 medium potato, peeled and finely diced
1/2 carrot, scraped and finely diced
1/2 courgette (zucchini), finely diced
360ml water
1 tbsp groundnut oil
3 tbsp Japanese curry powder
2 tsp cornflour (cornstarch)
450g steamed short-grain rice

Method:

Heat a wok, add the oil and when hot add the meat, onion, potatoes and carrots. Stir fry until the meat is nicely browned all over then pour in the water and bring to a boil. Reduce to a simmer, cover and cook gently for about 15 minutes, or until the vegetables and meat are tender.

Take the pan off the heat, scatter over the curry powder and stir to combine. Whisk the cornflour to a smooth slurry with 60ml water then work into the curry. Bring to a simmer and cook gently for about 10 minutes more, or until heated through and the sauce has thickened a little.

Serve hot over a bed of the steamed rice.