Korean Pork Curry Rice
Mild Korean-style curry with tender pork, potatoes and carrots, served alongside warm rice.
- Prep
- 12 min
- Cook
- 24 min
Scale the recipe
Ingredients
- Pork tenderloin Weigh raw tenderloin after trimming fat and silver skin.
- 180 g
- Potatoes
- 150 g
- Carrot
- 70 g
- Onion
- 130 g
- Cooked short-grain rice
- 400 g
- Neutral cooking oil
- 1 T
- Water
- about 1.94 C
Seasonings
- Korean instant curry mix, powdered
- 50 g
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cut the ingredients
Cut the pork 180 g, peeled potatoes 150 g and peeled carrot 70 g into 1.5 cm cubes. Roughly chop the onion 130 g. Use a separate board for raw pork.
-
Sauté the onion and pork
Heat the oil 1 T in a saucepan over medium heat. Sauté onion for 4 minutes, then add pork and cook for 2 minutes until its surface turns pale.
-
Sauté the potatoes and carrot
Stir in potato and carrot and cook for 1 minute.
-
Simmer until fork-tender
Add water about 1.94 C and bring to a boil. Reduce to medium-low and simmer for 12–15 minutes, until the potatoes are easy to pierce. Keep the center of the largest pork pieces at 75°C or higher for at least 1 minute.
-
Stir in the curry mix and thicken
Reduce the heat to low and gradually stir in the curry mix 50 g. Stir along the base and simmer for 3–5 minutes, until the sauce lightly coats a spoon.
-
Serve the curry with rice
Serve with rice 400 g.
