My Mom’s Korean Curry Rice Is My Favorite Comfort Food
Ingredients
- 1 pound beef chuck roast
- Salt and freshly ground black pepper Salt and freshly ground black pepper Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 4 cups beef broth
- 1 large russet potato
- 2 carrots carrots
- 1 cup frozen pearl onions
- 1 package S&B Golden Curry Sauce Mix
- 31 cupscup cooked white rice
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Instructions
- Remove any excess fat or connective tissue and cut the meat into 1-inch chunks (if not already cubed). Season the beef with salt and pepper.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the beef and sear until browned on all sides, about 5 to 10 minutes total.
- Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then lower the heat to maintain a gentle simmer. Cover and cook until the beef is tender and easily pierced with a knife, about 30 minutes.
- Add the potatoes, carrots, and pearl onions to the pot. Turn up the heat to bring the a simmer, then cook, uncovered, until the vegetables are fork-tender, about 15 minutes.,Break the curry block into pieces and stir it into the pot until fully dissolved. Continue cooking, stirring occasionally, until the sauce thickens, another 5 to 10 minutes.
- Ladle the curry over bowls of fluffy white rice to serve.,Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the sauce thickens too much.,This curry also freezes well for up to 3 months. I place mine in freezer-safe deli containers, leaving at least an inch on the top for expansion. Allow to thaw all day or overnight in the refrigerator before reheating.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original