Beef and Tomato Curry: A Hearty and Delicious Meal for Solo Living
Classic Home Cooking: Beef and Tomato Curry for Students Living Alone
This beef and tomato curry was made with love for my son who lives alone in Seoul. I made a generous portion, then divided it into single servings, sealed them in zipper bags, and stored them in the freezer. My son called to say how delicious it was – eat well, my darling boy! ♡♡
Main Ingredients- Beef 120g (for curry or bulgogi)
- 1 Potato (medium size)
- 1 small Onion
- 1/2 Carrot
- 1 medium Tomato
- 1/4 cup Corn kernels (pre-cooked and shelled)
- 1 Tbsp Dried shiitake mushrooms (pre-soaked)
Seasoning & Broth- 1 pack Baekse Curry roux (or commercial curry powder)
- 1 cup Water from soaking shiitake mushrooms
- 3 cups Water
- 1/2 Tbsp Oligosaccharide (or sugar)
- 1 Tbsp Mirin (cooking wine)
- 1 pinch Salt (to taste)
- Pinch of pepper (optional)
- Pinch of cooking oil (e.g., grapeseed oil)
- 1 pack Baekse Curry roux (or commercial curry powder)
- 1 cup Water from soaking shiitake mushrooms
- 3 cups Water
- 1/2 Tbsp Oligosaccharide (or sugar)
- 1 Tbsp Mirin (cooking wine)
- 1 pinch Salt (to taste)
- Pinch of pepper (optional)
- Pinch of cooking oil (e.g., grapeseed oil)
Cooking Instructions
Step 1
First, lightly pat the beef dry with paper towels to remove excess moisture. Marinate it with mirin, salt, and pepper (optional) and set aside while you prepare the vegetables. For the tomato, make an ‘X’ cut on the bottom end; this will help in peeling after blanching. Dice the onion and carrot into roughly 1.5cm cubes. Slice the red cabbage into similar sized pieces. Remove the tough stems from the rehydrated shiitake mushrooms and slice them. Importantly, reserve the soaking liquid from the mushrooms as it will add depth of flavor.
Step 2
Heat 1-2 tablespoons of cooking oil in a deep pot over medium-high heat. Add the marinated beef and stir-fry until it’s browned on all sides. Add the diced onion and sauté until it becomes translucent. Next, add the carrots, potato, and red cabbage, stirring well to combine. Sauté for a few more minutes until they begin to soften slightly. Stir in the sliced shiitake mushrooms and cook for another minute until fragrant. Finally, add the quartered blanched tomato. Stir everything together. Pour in the reserved shiitake mushroom soaking liquid. This step is crucial for infusing the broth with the mushrooms’ rich umami.
Step 3
Once the mushroom liquid has slightly reduced, add the Baekse Curry roux (or your preferred curry powder). Break the roux into smaller pieces or measure out the powder, and stir continuously to prevent lumps and ensure it coats all the ingredients evenly. Add the corn kernels at this stage for a touch of sweetness and a delightful pop of texture.
Step 4
Pour in 3 cups of water and stir well to dissolve the curry roux or powder completely. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for about 10-15 minutes, or until the potatoes and carrots are tender. Stir occasionally to prevent sticking. Taste and adjust the seasoning with a pinch of salt if needed. Stir in the 1/2 tablespoon of oligosaccharide for a subtle sweetness and sheen. Turn off the heat.
Step 5
Ladle the hot curry into a serving bowl. Since this is for my son to enjoy later, I’ve portioned it into individual servings, let it cool, and then sealed them in zipper bags for freezing. He can simply reheat a portion for a delicious homemade meal anytime. Eat well and stay strong, my son!
