A Korean twist adding fermented kimchi for a tangy and spicy kick to the curry.
Hands-free mode with voice commands & timers
No ratings yet
Heat vegetable oil in a large pot over medium-high heat and sear the meat until browned on all sides.
Add the onions, carrots, and potatoes to the pot and sauté for 5 minutes until the onions are translucent.
Stir in the chopped kimchi and gochugaru, cooking for another 3 minutes to develop the fermented flavors.
Pour in the water and kimchi juice, then bring the mixture to a boil.
Reduce heat to low, cover, and simmer for about 15 minutes or until the potatoes and carrots are fork-tender.
Turn off the heat and add the curry roux blocks, stirring constantly until they are completely dissolved.
Turn the heat back to low and simmer uncovered for 5 minutes until the sauce thickens to your liking.
Serve the hot curry over bowls of steamed white rice and garnish with extra kimchi if desired.
