Delicious Curry Rice with Chef Baek’s Secret Touch
Unlock the Ultimate Curry Rice Recipe with Chef Baek Jong-won’s Amazing Tips!
Elevate your everyday curry rice to extraordinary! With just a few of Chef Baek Jong-won’s signature techniques, your simple curry will transform into a gourmet dish. Follow our step-by-step guide and embark on a journey of irresistible flavors. (Source: Everything About Recipes, 10,000 Recipes)
Essential Ingredients- Curry powder 100g (store-bought)
- Onions 2 medium
- Pork 2 paper cups (approx. 200g, for bulgogi or curry)
- Gochugaru (Korean chili flakes) 1 Tbsp (approx. 10g)
- Ketchup 3 Tbsp (approx. 30g)
- Cooking oil 1/3 paper cup (approx. 50ml)
- Black pepper a pinch (about 10 shakes)
Cooking Instructions
Step 1
First, prepare the onions. Cut each onion in half and then slice them into pieces about 1.5cm to 2cm thick. Slicing them not too thinly will ensure a pleasant texture after stir-frying.
Step 2
Heat a wide pan over medium-low heat and add a generous amount of cooking oil, about 1/3 paper cup or more. Add all the sliced onions to the pan and begin to stir-fry slowly. Be careful not to burn the onions. It’s crucial to sauté them until they release a sweet aroma.
Step 3
Once the onions start to turn golden brown, add the pork. Break up any clumps of meat and stir-fry it together with the onions until it’s evenly cooked.
Step 4
When the pork is fully cooked and has turned white, sprinkle about 10 shakes of black pepper over it. The pepper helps to remove any gamey smell from the pork and enhances its flavor.
Step 5
Next, when the onions have caramelized to a brown hue and you see oil rendering from the sides of the pan, add 1 tablespoon of gochugaru and 3 tablespoons of ketchup. Continue to stir-fry for about 1 minute. This step adds a depth of flavor, blending the richness of chili flakes with the savory notes of ketchup.
Step 6
Now it’s time to add water. Refer to the instructions on your curry powder packaging and add 1.5 times the recommended amount for one packet. If you don’t have the packaging, approximately 4 paper cups (about 800ml) of water will suffice.
Step 7
Once the water comes to a rolling boil, reduce the heat to low. Add the 100g of curry powder and stir well until it’s completely dissolved and smooth, with no lumps. Simmer for a few more minutes until it reaches your desired consistency. Your delicious curry rice, infused with Chef Baek Jong-won’s secrets, is now ready! Serve generously over rice and enjoy!
