Baekpa’s Style Curry Rice & Crab Curry: Easy and Delicious!
Make Delicious Baekpa’s Curry Rice and Special Crab Curry Easily at Home
Recreate the curry rice recipe introduced on Baek Jong-won’s ‘Please Cook for Me!’ program right in your own kitchen! Initially, I wasn’t too keen, but the show’s cozy concept, reminiscent of the old ‘Home Alone Baek Show,’ drew me back in. This curry rice episode revisited a theme from ‘Home Alone Baek Show,’ and the recipe was quite similar. Crab curry was also featured before, and I fondly remember how delicious it was! I’ll share some special tips for crab curry later. Today, we’ll learn how to make both a basic curry rice and an upgraded crab curry using leftover curry. Get ready for a flavorful meal!
Basic Curry Rice Ingredients- 100g Curry Powder (store-bought)
- 350g Pork (for curry), cut into bite-sized pieces (approx. 2 cups)
- 1 large Onion
- 1/3 cup Cooking Oil (approx. 60ml)
- 4 cups Water (approx. 700ml)
- 1 Tbsp Gochugaru (Korean chili flakes, optional for a spicy kick)
- Pinch of Black Pepper
Additional Ingredients for Special Crab Curry- Half portion of leftover Curry Rice
- 1 pack Imitation Crab Sticks (Kani)
- 1 Egg
- 1 cup Milk (approx. 200ml)
- A little Cooking Oil (for stir-frying crab sticks)
- 2 Tbsp Vinegar
- 1.5 Tbsp Fish Sauce
- 1/3 Tbsp Sugar
- Half portion of leftover Curry Rice
- 1 pack Imitation Crab Sticks (Kani)
- 1 Egg
- 1 cup Milk (approx. 200ml)
- A little Cooking Oil (for stir-frying crab sticks)
- 2 Tbsp Vinegar
- 1.5 Tbsp Fish Sauce
- 1/3 Tbsp Sugar
Cooking Instructions
Step 1
First, prepare the onion, which is key to the flavor of the curry rice. Peel and roughly chop one large onion. Finely chopped onions will caramelize beautifully, adding sweetness and depth to your curry.
Step 2
Heat 1/3 cup of cooking oil in a deep pan or wok over medium-high heat. Add the chopped onions and stir-fry. Once the onions become translucent, reduce the heat to medium and continue to cook until they turn a deep golden brown color. This caramelization process unlocks the natural sweetness of the onions and intensifies the curry’s aroma.
Step 3
Once the onions are nicely browned, add the 350g of pork. Stir-fry them together with the onions. Ensure the pork pieces are not too large for even cooking. (The original recipe suggests 2 cups, but 350g makes it more substantial and flavorful).
Step 4
Continue stir-frying the pork until its color changes from red to opaque. Once the pork is cooked through on the surface, season with a pinch of black pepper to remove any gaminess and enhance the overall flavor.
Step 5
As the pork releases its juices, add 1 tablespoon of gochugaru (Korean chili flakes). Stir-fry quickly over low heat. This coats the meat and vegetables in a spicy oil, adding a delightful kick and rich flavor. You can skip this step if you prefer a milder curry.
Step 6
Now, let’s add a touch of sweetness and tanginess. Stir in 3 tablespoons of ketchup and cook for another minute. The ketchup adds a pleasant balance of sweet and sour notes to the curry.
Step 7
After stir-frying all the ingredients, pour in 4 cups (approximately 700ml) of water. The amount of water can be adjusted based on your desired curry consistency. Start with this amount and add more if needed.
Step 8
Bring the mixture to a boil, then gradually add 100g of curry powder. Whisk continuously to prevent lumps and let it simmer over medium heat until it thickens to your desired consistency. Stir occasionally to prevent sticking. Your delicious curry rice is almost ready!
Step 9
Now, let’s make the special crab curry! Take one pack of imitation crab sticks (kani) and gently press them with the back of a knife to loosen the strands. This will make them more tender and easier to incorporate.
Step 10
In a separate pan, heat a little cooking oil and pan-fry the prepared crab sticks until lightly golden. While imitation crab is a good substitute, real crab meat would offer a deeper flavor. Set aside the fried crab sticks. We’ll be using half of the curry rice we just made to create the crab curry.
Step 11
Lightly beat one egg in a small bowl. This will add a creamy texture to the crab curry.
Step 12
Season the crab curry base. Combine 2 tablespoons of vinegar, 1.5 tablespoons of fish sauce, and 1/3 tablespoon of sugar. Mix well. You can adjust these seasonings to your preference. It’s fine to add these while cooking, but seasoning beforehand can be easier.
Step 13
To half of the curry rice, add 1 cup (approx. 200ml) of milk and bring it back to a simmer. For a creamier texture, use milk. If you want a more exotic, Southeast Asian flavor, you can substitute coconut milk. Milk provides a mild creaminess, while coconut milk offers a richer, tropical taste.
Step 14
Add the prepared seasoning mixture (vinegar, fish sauce, sugar) to the simmering curry with milk. Stir everything together thoroughly. Then, add the pan-fried imitation crab sticks and let it simmer for a few more minutes, allowing the flavors to meld.
Step 15
Finally, gently drizzle the beaten egg into the simmering curry in a swirling motion. This helps the egg cook evenly throughout the curry, creating a lovely texture. A tip inspired by Pad Pong Karee (Thai crab curry): if you have soft-shell crabs, deep-frying them and serving them with this crab curry would be absolutely divine! The basic curry rice has a flavor profile somewhat similar to C brand’s tomato curry.
