Ryu Soo Young’s Versatile Dry Curry Recipe
Pyeonstorang Garlic Curry: How to Make Delicious Dry Curry
I love curry, but my husband dislikes its strong aroma. That’s why I don’t make it often. However, I recently saw a recipe for dry curry, perfect for serving over rice, and decided to try it myself! This dry curry, rich with garlic flavor, is perfect for mixing with rice. It’s a special meal that the whole family can enjoy.
Main Ingredients- 2 strips pork belly (approx. 200g)
- 1/4 head of cabbage
- 1 handful of garlic (generous)
- 2 blocks of solid curry roux (your preferred flavor)
- 1 Korean green chili pepper
- 1 egg (for the yolk)
- Cooked rice (for one serving)
Cooking Instructions
Step 1
Heat a pan and cut the pork belly into bite-sized pieces, then cook until golden brown. Once the pork belly has rendered some fat, add a generous handful of garlic. Cook the garlic slowly over medium-low heat, almost like frying it, being careful not to burn it. The curry will gain a much deeper flavor with well-cooked garlic.
Step 2
When the pork belly and garlic are somewhat cooked, add 1 Tbsp of soy sauce and 2 Tbsp of cooking wine. Stir-frying briefly with these seasonings will enhance the umami and remove any gamey odors.
Step 3
Wash and finely chop 1/4 head of cabbage, then add it to the pan. Stir-fry the chopped cabbage briefly with the pork belly and garlic. Once the cabbage starts to wilt, cover the pan with a lid, reduce the heat to low, and let it cook slowly for 20 minutes. The moisture from the cabbage will help tenderize the ingredients.
Step 4
Prepare 2 blocks of solid curry roux. Mix the curry roux with about 2-3 Tbsp of water to create a smooth paste. Dissolving the curry in water this way prevents clumps and ensures it blends well with the other ingredients. Add the dissolved curry to the pan, mix thoroughly, cover again with the lid, and let it simmer gently for about 5 minutes. The curry sauce will thicken and deeply infuse the ingredients.
Step 5
Prepare a bowl of warm cooked rice and serve it nicely on a plate. Generously ladle the prepared dry curry over the rice. Finally, place a fresh egg yolk in the center and sprinkle with finely chopped Korean green chili pepper for a spicy kick and a beautiful finish. Your delicious dry curry over rice is ready to be mixed and enjoyed!
