Caramelized Onion Curry Rice
Chef Baek Jong Won’s Secret: Making Rich and Sweet Caramelized Onion Curry Rice
Wow! This is incredibly delicious. It tastes like a truly original curry. Caramelized Onion Curry Rice, made by slowly and patiently stir-frying onions until they turn a beautiful caramel color. The name is a bit long, but it’s actually very easy to make! The sweetness of the onions harmonizes perfectly with the curry’s aroma for an unforgettable taste.
Ingredients- 200g beef (curry cut or stewing beef)
- 1 medium onion
- 1 medium potato
- 1/2 carrot
- 1 packet of curry roux (or your preferred type)
- Cooking oil (like grapeseed or canola oil), as needed
Cooking Instructions
Step 1
Peel the potatoes and cut them into 2cm cubes. If they’re too small, they might break apart during cooking, so aim for a medium size.
Step 2
Peel the carrot and slice it into 0.5cm thick rounds. Alternatively, you can use a mandoline slicer to create thin shreds, which is even easier.
Step 3
Peel the onion and slice it into thick strips. Since onion is the star ingredient for this curry, don’t be shy with the amount!
Step 4
Prepare your beef or seafood for the curry. Curry-cut beef or stewing beef works well, or you can opt for seafood for a richer seafood curry.
Step 5
Here’s where this recipe differs from others. Heat a generous amount of cooking oil in a pan over low heat. Add the sliced onions and stir-fry them very slowly. It’s crucial to cook them for an extended period until they turn a deep, rich caramel color without burning. Chef Baek Jong Won recommends about 40-50 minutes. Keep stirring until the onions become soft and almost translucent, reaching a deep golden-brown hue. This slow cooking process maximizes the onion’s natural sweetness.
Step 6
After such a long sauté, the onions will be soft and mushy. This stage is the secret to achieving the curry’s profound depth of flavor.
Step 7
Once the onions have reached a deep caramel color, add the prepared beef (or seafood), potatoes, and carrots. Stir-fry everything together until the ingredients are cooked through. Cook until the beef is no longer pink and the vegetables are slightly tender.
Step 8
When you feel the ingredients are sufficiently cooked, pour in the water. You can refer to the amount of water recommended on your curry roux package.
Step 9
Even before adding the curry powder, you’ll notice a yellowish hue developing from the caramelized onions. This is the magical start of the color and flavor that these special onions bring to the dish!
Step 10
As the ingredients simmer and cook in the water, the curry’s yellow color deepens further. It might look like you’ve already added the curry powder! The power of onions is truly remarkable.
Step 11
You can use any type of store-bought curry roux, whether it’s solid blocks or powder. Choose the one that suits your taste preference.
Step 12
Now, add the curry powder (or blocks) and stir well to dissolve. Ensure there are no lumps and that it’s evenly mixed.
Step 13
Simmering the curry after adding the roux will result in the delicious curry rice we all know and love. You’ll be amazed by the hidden benefits and deep flavor from the onions! The taste is simply phenomenal.
Step 14
Pack the warm rice firmly into a bowl. Then, invert the bowl onto a plate and gently lift it to create a perfectly shaped mound of rice. Pressing the rice down ensures it holds its shape well.
Step 15
Finally, ladle a generous amount of the finished curry over the rice. Enjoy this visually appealing and incredibly delicious original curry rice!
