Spicy Gochujang Pork Curry Rice
Don’t Worry if You’re Low on Curry Powder! Boost Flavor with Gochujang!
I had all the ingredients ready for curry rice, only to realize I was terribly short on curry powder! I pondered what to do, and then thought, ‘Just as we add curry powder to gochujang seasoning, why not get help from gochujang for curry seasoning?’ That’s how this Gochujang Curry Rice was created. The savory depth of gochujang combines with the aromatic curry, perfectly compensating for the lack of curry powder.
Main Ingredients- Pork for curry, 300g
- Cooking wine (Cheongju), 1 Tbsp (to remove pork odor)
- Cooking oil, a little
- Minced garlic, 1/2 Tbsp
- Onion, 1 (sliced)
- Sweet potato, 1 (cubed)
- Carrot, 1/3 (cubed)
- Broccoli, a little (cut into bite-sized pieces)
- Gochujang (Korean chili paste), 2/3 Tbsp (for spicy and sweet umami)
- Cooked rice (warmed)
Cooking Instructions
Step 1
First, gently mix the pork cut for curry with 1 Tbsp of cooking wine and let it marinate briefly. This effectively removes any pork odor. Next, heat a little cooking oil in a pan. Add the marinated pork, minced garlic, and sliced onion, and stir-fry until the onion becomes translucent.
Step 2
Once the pork is no longer pink on the surface, add the cubed sweet potato, which is a firmer vegetable, and stir-fry together. When the sweet potato starts to soften slightly, add the star ingredient of this special recipe: 2/3 Tbsp of gochujang. Stir-fry the gochujang with the pork and sweet potatoes until everything is well combined. The gochujang will impart its delicious flavor.
Step 3
When the sweet potato is about half-cooked, add the cubed carrot and bite-sized broccoli pieces and stir-fry briefly. Once the vegetables are slightly tender, pour in enough water to cover all the ingredients. Now, cover the pan and let it simmer until all the ingredients are thoroughly cooked and tender. They should be easily pierced with a fork.
Step 4
After all the ingredients have cooked thoroughly, stir in the curry powder and dissolve it well. Simmer for a short while to allow the curry flavor to meld with the ingredients. Cooking on low heat during this stage can enhance the depth of flavor.
Step 5
If the curry is too thin, you can add a bit more water. Alternatively, you can make a slurry with potato starch or cornstarch and gradually add it to achieve your desired consistency. Today, I decided to skip this step and enjoy it as is.
Step 6
Serve the warm rice in a bowl, using a slightly smaller portion than usual. Generously ladle the homemade Gochujang Pork Curry Rice over the top. This delicious bowl will make you forget about the shortage of curry powder! The spiciness of gochujang and the aroma of curry combine for a truly unique and satisfying taste.
