Korean Curry Rice
Serves: 4
 
INGREDIENTS
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 3 tablespoons spice mix*
  • 1 large onion, chopped into chunks
  • 2 medium potatoes, boiled, peeled, and chopped into chunks
  • 1 carrot, sliced into half-circles
  • 1 head of bok choy, roughly chopped
  • 2 cups vegetable stock (can substitute hot water)
  • 1 teaspoon cornflour
  • Salt, to taste
  • To serve: rice, finely chopped scallions, black sesame seeds, Sriracha
INSTRUCTIONS
  1. Heat butter in a pan over medium heat until it melts. Add in flour and whisk rigorously to form a roux. Next, add the spice mix and cook until fragrant and the spice mix starts to darken.
  2. Add in the chopped vegetables and continue cooking, about 5-8 minutes.
  3. Meanwhile, mix the cornflour into the stock till dissolved, and add the resulting flurry to the pot. Bring to a simmer. The sauce should be thick and glossy, but not too tight. Add more stock or water to loosen if desired.
  4. Season with salt and taste.
  5. To serve, divide rice in bowls and spoon curry on top. Garnish with scallions, black sesame seeds, and Sriracha. Serve with kimchi and additional Sriracha if desired.
*Note:
You can buy Korean yellow curry spice mix at Asian speciality stores or online, but it can be difficult to source. Hence, I recommend making your own!

1. To make your own spice mix, mix together 2 tablespoons curry powder + 1 tablespoon Maggi tastemaker masala

2. If you’re making your own curry powder: mix together 1 tablespoon ground turmeric, 2 tablespoons ground coriander, 1 tablespoon ground cumin, 1 teaspoon ground ginger, 1 teaspoon black pepper, 1 teaspoon red chilli powder, a large pinch of cinnamon, large pinch of ground cardamom.

3. If not using Maggi tastemaker masala, mix 1 teaspoon onion powder + 1 teaspoon garlic powder to your curry powder. At the time of cooking, season curry with 1 tablespoon of soy sauce to amplify the umami flavours.
Recipe by Sprig & Vine at http://sprigandvine.in/korean-curry-rice/