Korean-style Curry Rice

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Peel and prepare the potatoes, carrot, and onion. Cut all vegetables into uniform small pieces—potatoes and onion into cubes, and carrot into very fine pieces about quarter-inch in size.
   ▶ ≈1:15
2. 2
   Cut approximately half a pound of pork loin into small pieces.
   ▶ ≈2:34
3. 3
   In a bowl, mix the entire package of curry powder (100g) with half a cup of water, stirring until you have a thick, yellow mixture.
   ▶ ≈3:23
4. 4
   Heat a pot over medium-high heat and add 2 tablespoons of unsalted butter. Add the pork and stir-fry for about 2 minutes until it is no longer pink.
   ▶ ≈3:47
5. 5
   Add the diced potatoes and stir-fry for about 2 minutes more until the potatoes appear slightly translucent.
   ▶ ≈4:30
6. 6
   Add the carrot and onion, and continue stirring for about 1 minute to prevent the bottom from burning.
   ▶ ≈5:02
7. 7
   Pour in 2.5 cups of water, reduce heat to medium, and cook for 10 to 12 minutes until the potatoes are very well cooked and carrots are tender.
   ▶ ≈5:52
8. 8
   Add the curry mixture and stir well. The sauce will thicken because the powder contains starch. Keep stirring to prevent the bottom from burning.
   ▶ ≈6:31
9. 9
   Serve the curry over rice. It pairs well with kimchi on the side.
   ▶ ≈7:10