Korean Curry Rice is so simple yet so comforting. You can make it with tons of veggies and your protein of choice. Beef is my go-to choice or with just veggies is great too!
Prepare your vegetables by dicing them into large pieces (1-inch pieces). Avoid dicing them too small, as they can break apart during the cooking process.
In a pot, heat your butter and saute the diced onion, carrot, and potato until fragrant and the onion is translucent. *If adding a protein, it can be added in this step.
Add the vegetable/beef stock and curry mix to the pot and stir thoroughly to break up the curry roux.
Simmer the curry on low-medium heat for 15-20 minutes or until the vegetables are fully cooked and the curry has thickened to a stew-like texture.
Serve the curry over white rice and enjoy!
