Curry has been passed from India to Europe, then to Japan during the Meiji era (1868-1912), then it finally came to Korea early 1900s. Similar to Japanese curry, Korean curry tends to be thicker, more stewy style so it can be mixed well with rice (and also easy to feed a big family!).
The most popular curry brand in Korea is 'Ottogi Curry', first introduced in 1969 and now it has become a standard curry taste for Koreans in all generations.
Using their Ottogi Curry powder, you can make warm hearty Korean curry in 10 minutes. You can keep them in the fridge for a couple of days or portion them and freeze it. Try this curry along with some kimchi. Here is how.
*image: wtable.co.kr
INGREDIENTS (4 portions)
- 2 tablespoons of oil
- 1 x garlic clove, chopped
- 1 x potato, diced
- 1 x onion, diced
- 1 x carrot, diced
- 1 x tomato, diced
(*Feel free to replace the veggies with your favourite ones, broccoli, cauliflower, parsnip, aubergine would work well too!)
- 200g x minced beef or chickpeas, drained (vegan)
- salt, pepper for seasoning
HOW TO MAKE
On a medium-high heated pan, drizzle the oil and garlic to infuse some garlic flavour.
Add the beef or chickpea, cook for 1 min, then add the potato, onion, carrot, and tomato.
Saute the vegetable for 2 min then add the water, wait until boil up.
Add the curry powder and mix it all well for 2-3 mins.
Add some more salt/pepper if you need it, serve with rice or udon noodle.