An easy and rich pork curry made with store-bought curry roux. Sauté diced pork and onions, then simmer with water and roux. The secret ingredient, kimchi, adds a deep umami and acidity, creating an authentic taste in a short time. Adjust the flavor with soy sauce and mirin, and you'll have a delicious curry in no time. Give it a try!
Ingredients
Main Ingredients (2 servings)
- Diced Pork: 150g
- Onion: 1/4 piece
- Your favorite curry roux: 2 servings worth
- Secret Ingredient: 50g
- Warm Cooked Rice: as needed
Seasonings
- Vegetable Oil: 1 tbsp
- Soy Sauce: 1 tsp or more
- Mirin (Sweet Rice Wine): 2 tsp or more
- Salt: a pinch
- Water: 300ml
Steps
- Thinly slice 1/4 onion.
- Heat 1 tbsp vegetable oil in a frying pan.
- Add 150g diced pork and the onion to the frying pan, spreading them out.
- Once the meat changes color and the onion becomes tender, sprinkle with a pinch of salt.
- Add 300ml water.
- Wrap your favorite curry roux for 2 servings in plastic wrap, then crush it with your hands. This method allows you to dissolve the curry roux quickly without getting your hands dirty.
- Add the crushed curry roux to the pot and simmer until thickened.
- Add the secret ingredient (50g kimchi). The umami and acidity unique to fermented foods like kimchi add depth and cohesion to the curry.
- Taste and adjust the flavor with 1 tsp or more soy sauce and 2 tsp or more mirin (sweet rice wine).
- Once the flavors have melded, it's ready.
- Serve with warm cooked rice.
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