Recipe
Korean Beef & Mushroom Curry
Well-browned beef mince, mushrooms and vegetables in a rich Korean curry sauce, served with rice for an easy supper.
Ingredients
Method
15 mins prep30 mins cook45 mins total
Whisk the curry powder with 150ml of the water in a bowl to make a smooth slurry.
Heat the butter or oil in a large saucepan. Add the beef mince and fry over a medium-high heat, breaking it up, until deeply browned in places.
Add the garlic, onion, carrots, potatoes and mushrooms. Stir-fry for 4–5 minutes until the onion starts to soften.
Pour in the remaining 550ml water and the soy sauce. Bring to a simmer, cover and cook for 15–18 minutes, until the potatoes are tender.
Stir in the curry slurry and simmer uncovered for 3–5 minutes, stirring often, until the sauce has thickened around the beef and vegetables.
Spoon over cooked rice and scatter with sliced spring onions before serving.
Notes
Give the mince time to brown rather than stirring constantly; those darker pieces add useful depth.
For a looser curry, add a splash of water while reheating.
About this recipe
This hearty Korean-style curry uses beef mince for a richer, more savoury version of curry rice. Browning the beef properly gives the sauce extra depth before the vegetables and curry powder go in.
Potatoes, carrots and chestnut mushrooms make it filling without complicating the cooking. Finish each bowl with spring onions and serve with rice for a comforting midweek dinner.
