The British introduced curry rice—white rice with a sauce or porridge spiced with curry powder poured over it—to Japan in the late nineteenth century. Koreans learned the recipe from the Japanese, and over the years they adapted it, using local ingredients. Maybe this is why we call it ka-re rice instead of ka-re bap. But it wasn’t until 1969, when the Korean company Ottogi began to package its own curry spices, that the dish became popular. Now we are so accustomed to the taste of this version that most of us prefer it over authentic Indian curry. The curry powder you’ll need can be found in Korean grocery stores. It comes mild or spicy —buy whichever you prefer.
SERVES: 2 or 3
INGREDIENTS:
- 2 tablespoons unsalted butter
- ½ pound pork loin or flank steak, cut into ¼-inch cubes
- 2 small russet or Yukon Gold potatoes (about 10 ounces), peeled and cut into ¾-inch cubes
- 1 large onion (about 8 ounces), cut into ¾-inch cubes
- 1 medium carrot (about 3 ounces), peeled and cut into ¼-inch cubes
- 3 cups water
- 1 (3.52-ounce) package Korean curry powder (ka-re-ga-ru)
- Fluffy White Rice
INSTRUCTIONS:
- Heat the butter in a large skillet over medium-high heat. Add the meat and stir-fry until the meat is no longer pink, about 3 minutes. Add the potatoes and stir-fry until slightly translucent, about 3 minutes. Add the onion and carrot and stir-fry until they begin to soften, about 3 minutes.
- Add 2½ cups of the water, cover, turn the heat down to medium, and cook until the potatoes are tender, 10 to 12 minutes.
- Meanwhile, mix the curry powder with the remaining ½ cup water in a small bowl.
- Uncover the skillet, add the curry mixture, and simmer, stirring with a wooden spoon, for a few minutes, until the sauce is thick and creamy. Remove from the heat.
- Divide the rice among individual serving bowls, ladle the curry sauce on top, and serve.
