Mild curry dish popular in Korea, includes ingredients you can find in your local grocery store and Korean/Asian market. The 'Ottogi' version of the curry simply leaves out the meat, making this a great dish for vegetarians. Feel free to add bell peppers. It is important to note that the curry powder used in this recipe is a pre-made mixture and not regular curry powder you can buy in every supermarket. I personally use Assi brand Korean products in my kitchen. For this recipe, I used 'Assi curry powder, mild-hot.' Serve over rice.

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Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir pork in hot oil until completely browned, 5 to 7 minutes.

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  • Heat 2 tablespoons olive oil in a large pot; cook and stir onion, potatoes, and carrots in the hot oil until the vegetables begin to soften, 5 to 7 minutes. Stir pork into the vegetable mixture.

  • Pour water into the pot, reduce heat to low, and place a cover on the pot; cook at a simmer until the potatoes are tender, but not yet falling apart, about 20 minutes.

  • Remove pot from heat and stir curry powder into the pork mixture until completely dissolves. Return pot to heat and continue cooking until the sauce is thick and the onions are translucent, 20 to 30 minutes more.

Nutrition Facts

303 calories; protein 17.6g 35% DV; carbohydrates 27.9g 9% DV; fat 13.6g 21% DV; cholesterol 36.2mg 12% DV; sodium 59.5mg 2% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
12/11/2018
I added a heaping Tbsp of Better than bouillon vegetable base to the 4 cups of water. I prefer it to the chicken and it added a lot of flavor. Thanks to the other review that the Korean curry powder contains a thickening agent, I added my curry powder (no thickening agent) to the pot when I added water and vegetable base. Gave it some time to absorb into veggies. Used 2 Tbsp of cornstarch to thicken . I tried 2 Tbsp of curry powder but might use a little less next time. It was good and enjoyed it. Read More
(2)
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/11/2018
I added a heaping Tbsp of Better than bouillon vegetable base to the 4 cups of water. I prefer it to the chicken and it added a lot of flavor. Thanks to the other review that the Korean curry powder contains a thickening agent, I added my curry powder (no thickening agent) to the pot when I added water and vegetable base. Gave it some time to absorb into veggies. Used 2 Tbsp of cornstarch to thicken . I tried 2 Tbsp of curry powder but might use a little less next time. It was good and enjoyed it. Read More
(2)
Rating: 4 stars
03/16/2018
I did some research before making this as I could not find the Korean curry powder recommended in the recipe. It turns out it is a mixture of spices and thickeners. So I substituted 1 tbsp. Mild Curry Powder from allrecipes and 2 tbsp flour. We thought it was good but a little bland as we are used to hotter curries. I will make this again but add 2 or more tbsp. of mild curry powder next time. Read More
(1)