Hello. Welcome back to my channel.
It’s Stella’s recipe If you are new to my channel, please don’t forget to press the subscribe button below to get more interesting recipes. Today, we’re going to make a Korean style curry and rice. The curry snd rice originated from India but they are developed into different forms of cuisine in Korea. I think the ones from
India has thick gravy and very sour However, Korean ones are more blender and spicy. I would say localized Korean style curry and rice goes well with a kimchi So, if you are ready, let’s get started! Slice the 340g of potato and dice them up. Also, slice 240g of carrot and dice them up. Slice the 76g of paprika and chop them up. Slice the 200g of mushroom and dice them up. Slice 215g of onion and chop them up. Also, remove the stem of broccoli and divide them into many pieces. Slice the pork into a bite. Put broccoli in a boiling water and let them simmer for 1 minute. Put one spoon of oil in a pot in a medium heat. Put a chopped pork inside and stir them for 3 minutes and 30 seconds. Put 1 tea spoon of cooking wine and stir them for 30 seconds. Put a carrot and potato and stir them for 1 minutes. Put a 1/4 tea spoon of salt and pepper. Stir them for one minute. Put a chopped onion, paprika and mushroom. Stir them for one minute. Add a 1/4 of salt and pepper again. Stir them for 1 minute and 30 seconds. Put 2 and half spoons of ketchup and stir them for 2 minutes. Put 100g of curry powder in a bowl. Mix them with a cup of water. The reason why I am doing this is to prevent making a clog in curry and rice. Put them into a pot with two cups of water. Let them simmer for 4 minutes. Put a broccoli inside. Add a half cup of water Stir them altogether and let them simmer for 15-20 more minutes if they’re done, place them on a dish
with a steamed rice. Don’t forget to serve a kimchi on the side. So, if you like this video, please give me a thumbs up and hit the subscribe button below See in the next video. Bye Bye