Name: Korean Curry Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Korean
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 tablespoon curry powder; 1/2 teaspoon garam masala; 1/4 teaspoon ground turmeric; 2 tablespoons vegetable oil; 1 medium yellow onion, chopped; 2 medium Yukon gold potatoes, peeled and cut into 1-inch chunks; 1 medium carrot, peeled and sliced into 1/4-inch rounds; 1/2 medium Fuji apple, peeled and grated; 1 tablespoon minced garlic; 1 tablespoon grated fresh ginger; 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces; 2 cups low-sodium chicken broth; 2 teaspoons soy sauce; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1 cup frozen peas; Cooked short-grain white rice, for serving

Why You’ll Love Korean Curry Rice Recipe

This dish offers deep, warming flavors and satisfying textures — tender chunks of beef, soft vegetables, and a velvety curry sauce that clings perfectly to rice. It’s easy to make with pantry‑friendly ingredients and comes together in about an hour, making it ideal for weeknight dinners. The use of curry roux blocks simplifies seasoning and thickens the sauce without fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound beef chuck roast or stew meat, cut into 1‑inch cubes
Salt and freshly ground black pepper, to taste
2 tablespoons vegetable oil
4 cups beef broth
1 large russet potato, peeled and diced into 1‑inch chunks
2 carrots, peeled and cut
1 cup frozen pearl onions
1 (3.5‑ounce) package S&B Golden Curry Sauce Mix (or similar curry roux)
3 cups cooked white rice (about 1 cup uncooked)

Directions

Prepare the meat: Trim excess fat and season the beef cubes with salt and pepper.

Sear the beef: Heat the oil in a large pot or Dutch oven over medium‑high heat. Add the beef and brown on all sides, about 5–10 minutes.

Simmer: Pour in the beef broth, scrape up any browned bits from the pot bottom, and bring to a boil. Lower heat to a gentle simmer, cover, and cook until the beef is tender, about 30 minutes.

Add vegetables and curry: Add the potatoes, carrots, and pearl onions to the pot. Increase heat slightly to bring to a simmer and cook uncovered until vegetables are fork‑tender, about 15 minutes. Break the curry roux block into pieces and stir into the pot until dissolved. Continue cooking and stirring occasionally until the sauce thickens, about 5–10 minutes.

Serve: Ladle the curry over bowls of steaming white rice.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 75 minutes

Variations

• Swap the meat: Use pork or chicken instead of beef for a lighter variation.
• Add more veggies: Include peas, bell peppers, or mushrooms for extra color and nutrition.
• Spice level: Try curry roux in mild, medium, or hot versions to suit your heat preference.
• Vegetarian: Use hearty vegetables and vegetable broth with a vegetarian curry roux.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooled curry (without rice) for up to 3 months.
• Reheat: Gently reheat on the stovetop, adding a splash of water if the sauce thickens too much. Reheat rice separately and serve hot.

FAQs

What is Korean curry rice?

Korean curry rice is a comforting dish of meat and vegetables cooked in a rich curry sauce and served over rice. It’s a popular everyday meal in Korea, influenced by Japanese curry traditions.

Can I make this without beef?

Yes — you can substitute pork, chicken, or even use a mix of vegetables for a meatless version.

What type of curry mix should I use?

Use a pre‑made Korean or Japanese curry roux block like S&B Golden Curry. These come in various spice levels from mild to extra hot.

Do I need frozen pearl onions?

Frozen pearl onions are a classic touch, but you can use diced regular onion instead.

Can I make this spicier?

Yes. Choose a hotter curry roux or add chili flakes or gochugaru to increase heat.

What rice is best served with curry?

Short‑grain white rice is traditional, but jasmine or basmati also works.

Can this dish be made ahead?

Yes, you can prepare the curry in advance and reheat it before serving; rice is best cooked fresh.

How do I thicken the curry sauce more?

If the sauce is thin, simmer uncovered until it reaches your preferred consistency; the roux also helps thicken it.

Is Korean curry the same as Indian curry?

No. Korean curry is milder and sweeter compared with the more complex and spicier Indian curry.

What sides go well with Korean curry rice?

Serve with kimchi, pickled radish (danmuji), or a simple salad to complement the rich flavors.

Conclusion

Korean curry rice is a simple yet deeply satisfying dish that brings warmth and comfort to the table. With tender meat, flavorful vegetables, and a savory curry sauce bathed over rice, it’s a crowd‑pleasing meal that’s easy to customize and perfect for any night of the week. Whether you’re a curry lover or new to this style of cooking, this recipe delivers rich taste and homey satisfaction.