Butter-First Korean Curry Rice
Pork and vegetables are sautéed in butter, then finished with Korean curry powder mixed with water for a glossy, creamy sauce.
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Unsalted butter1큰술 (1 tbsp)
- Pork loin225g (8 oz)
- Potato1개 (약 150g)
- Onion½개 (약 115g)
- Carrot½개 (약 45g)
- Water1½컵 (1½ cups)
- Korean curry powder50g
- Hot cooked rice2공기 (2 bowls)
👨🍳 Cooking Steps
Mix the curry powder with ¼ cup water until smooth; set aside.
Melt butter in a heavy pot and sauté the pork until no longer pink outside.
Add potato, carrot, and onion; sauté until the potato edges look slightly translucent.
Add 1¼ cups water, cover, and cook over medium heat for 10–12 minutes until the potato is tender.
Stir in the curry paste for 2–3 minutes until creamy and coating the ingredients, then ladle over rice.
🌟 Pro Chef Tips
- • Mixing curry powder with cool water first reduces lumps.
- • Cut potato cubes evenly so they finish together.
- • Korean curry powders vary in salt and heat; adjust consistency at the end.
⚠️ Avoid Common Pitfalls
- ❌ Long cooking after adding curry can make the sauce too thick.
- ❌ Adding curry before the potato is tender can thicken the sauce too early and cause sticking.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.