Japanese Curry with Rice and Kimchi
Japanese Curry with Rice and Kimchi
Ingredients
For the Japanese Curry
- 4 blocks Golden Curry Mix
- 2 onions, peeled and thinly sliced
- 1/2 stick butter, divided
- 4 cups water, or as needed
- 1 carrot, sliced into thick, bite-sized pieces
- 2 potatoes, peeled and cut into bite-sized pieces
- 1 pound beef, cut into stewing pieces
- 1 large wooden spoon oyster sauce
- to taste black pepper
- to taste dried herbs, such as parsley
For Serving
- 4 cups cooked white rice, fluffed
- 1/2 cup kimchi, as a side
Instructions
- 1
Open the package of Golden Curry Mix and break off 4 blocks. Set them aside.
⏱️ 2 min
- 2
Peel and thinly slice the two onions.
⏱️ 5 min
- 3
In a large pot or deep pan, melt 1/4 stick of butter over medium heat. Add the sliced onions and sauté, stirring frequently with a wooden spoon, until they are softened and lightly browned, about 8-10 minutes.
⏱️ 10 min
- 4
Add the remaining 1/4 stick of butter to the sautéed onions in the pot and stir to combine until melted.
⏱️ 1 min
- 5
Pour about 4 cups of water into the pot with the onions. Add the 4 blocks of Golden Curry Mix. Stir the mixture, allowing the curry blocks to dissolve and the sauce to begin thickening.
⏱️ 5 min
- 6
While the curry is simmering, slice the carrot into thick, bite-sized pieces. Peel the two potatoes and cut them into similar bite-sized pieces.
⏱️ 7 min
- 7
Add the cut carrots, potatoes, and beef stewing pieces to the simmering curry sauce in the pot.
⏱️ 3 min
- 8
Add one large wooden spoon full of oyster sauce to the pot and stir to incorporate.
⏱️ 1 min
- 9
Stir the curry to combine all ingredients. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the vegetables are tender and the meat is cooked through. Stir occasionally to prevent sticking and ensure even cooking. If the sauce becomes too thick, add a little more water.
⏱️ 30 min
- 10
While the curry is simmering, prepare your cooked white rice. Fluff it with a wooden spoon if it's already cooked.
⏱️ 5 min
- 11
To serve, scoop a portion of the cooked white rice onto a plate. Ladle a generous amount of the finished Japanese curry (with meat, potatoes, carrots, and onions) alongside the rice.
⏱️ 2 min
- 12
Sprinkle black pepper and dried herbs (such as parsley) over the rice to taste.
⏱️ 1 min
- 13
Cut kimchi with scissors into bite-sized pieces and place it on the plate as a side dish.
⏱️ 2 min
- 14
Your Japanese Curry with Rice and Kimchi is now ready to be enjoyed!
Kitchen Tools
Nutrition Facts (per serving)
Japanese Curry with Rice and Kimchi
For the Japanese Curry
- 4 blocks Golden Curry Mix
- 2 onions, peeled and thinly sliced
- 1/2 stick butter, divided
- 4 cups water, or as needed
- 1 carrot, sliced into thick, bite-sized pieces
- 2 potatoes, peeled and cut into bite-sized pieces
- 1 pound beef, cut into stewing pieces
- 1 large wooden spoon oyster sauce
- to taste black pepper
- to taste dried herbs, such as parsley
For Serving
- 4 cups cooked white rice, fluffed
- 1/2 cup kimchi, as a side
Instructions
- 1
Open the package of Golden Curry Mix and break off 4 blocks. Set them aside.
⏱️ 2 min - 2
Peel and thinly slice the two onions.
⏱️ 5 min - 3
In a large pot or deep pan, melt 1/4 stick of butter over medium heat. Add the sliced onions and sauté, stirring frequently with a wooden spoon, until they are softened and lightly browned, about 8-10 minutes.
⏱️ 10 min - 4
Add the remaining 1/4 stick of butter to the sautéed onions in the pot and stir to combine until melted.
⏱️ 1 min - 5
Pour about 4 cups of water into the pot with the onions. Add the 4 blocks of Golden Curry Mix. Stir the mixture, allowing the curry blocks to dissolve and the sauce to begin thickening.
⏱️ 5 min - 6
While the curry is simmering, slice the carrot into thick, bite-sized pieces. Peel the two potatoes and cut them into similar bite-sized pieces.
⏱️ 7 min - 7
Add the cut carrots, potatoes, and beef stewing pieces to the simmering curry sauce in the pot.
⏱️ 3 min - 8
Add one large wooden spoon full of oyster sauce to the pot and stir to incorporate.
⏱️ 1 min - 9
Stir the curry to combine all ingredients. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the vegetables are tender and the meat is cooked through. Stir occasionally to prevent sticking and ensure even cooking. If the sauce becomes too thick, add a little more water.
⏱️ 30 min - 10
While the curry is simmering, prepare your cooked white rice. Fluff it with a wooden spoon if it's already cooked.
⏱️ 5 min - 11
To serve, scoop a portion of the cooked white rice onto a plate. Ladle a generous amount of the finished Japanese curry (with meat, potatoes, carrots, and onions) alongside the rice.
⏱️ 2 min - 12
Sprinkle black pepper and dried herbs (such as parsley) over the rice to taste.
⏱️ 1 min - 13
Cut kimchi with scissors into bite-sized pieces and place it on the plate as a side dish.
⏱️ 2 min - 14
Your Japanese Curry with Rice and Kimchi is now ready to be enjoyed!