Creamy & Delicious Milk Curry (Baek Jong-won’s Recipe)
Did You Know About Milk Curry? Baek Jong-won’s Special Recipe Revealed!
Discover a unique curry recipe featuring the richness of milk. This ‘Milk Curry,’ originally created by Baek Jong-won for ‘Matnamui Gwangjang’ and detailed on his ‘Yolobang’ YouTube channel, offers a wonderfully smooth texture and delightful flavor profile distinct from traditional curries. It’s a fantastic way to enjoy curry and also helps utilize milk. Follow these easy, step-by-step instructions with helpful tips for beginners.
Curry Ingredients- Cooking oil, about 5 Tbsp (be generous!)
- Ground pork, about 1/2 cup (approx. 50g)
- Carrot, about 1/7 of a medium carrot
- Onion, about 1/2 of a medium onion
- Potato, about 1/4 of a medium potato
- Zucchini (or summer squash), about 1/8 of a medium one
- Milk, about 3 cups (720ml)
- Curry powder, 10 Tbsp (adjust to your preference)
- Coarse chili powder, about 1/3 Tbsp (for a hint of spice)
- Cooked rice, about 3 bowls (served warm)
- Scallions (green onions), a small amount for garnish
Cooking Instructions
Step 1
First, prepare the vegetables for the curry. Finely dice the onion, carrot, potato, and zucchini into roughly 0.5cm cubes. Cutting the vegetables small ensures they cook quickly and integrate well into the curry. Also, finely chop the scallions for garnish.
Step 2
Heat a generous amount of cooking oil in a deep pan or pot over medium-low heat. Add the diced onion and sauté until it becomes translucent and releases its sweet aroma – this step is crucial for flavor. Next, add the ground pork, breaking it apart with a spoon, and stir-fry until it’s no longer pink. Once the pork and onions are lightly browned, add the cubed potato and carrot. Stir-fry until the vegetables begin to soften slightly. Finally, add the zucchini and cook until it just starts to wilt.
Step 3
When the vegetables are partially cooked, add the coarse chili powder and stir-fry with the vegetables for about 30 seconds. Frying the chili powder in oil helps to remove its raw taste and deepen the flavor. After the chili powder is well combined, pour in the milk. As the milk begins to simmer, gradually add the curry powder, stirring continuously to prevent lumps. Keep stirring and simmering over medium-low heat until the curry thickens to your desired consistency. Once it reaches the right thickness, turn off the heat.
Step 4
Serve a generous portion of warm cooked rice in a bowl. Ladle the prepared milk curry generously over the rice. Garnish with the chopped scallions. Your delicious and creamy Baek Jong-won’s Milk Curry is now ready! Mixing it with the rice creates a wonderfully smooth and satisfying dish that will surprise your taste buds.
