Mild Korean Curry

Yesterday, my four-year-old asked for the same kimbap he ate on his school picnic.
As I heated up his rice and drizzled it with a little salt and perilla oil,
I remembered how food has a way of holding memories—almost like the “core memories” from “Inside Out”. The dishes we grew up with stay with us forever, and now I’m slowly passing my own childhood flavors on to my son. [ blog article ]

Today’s recipe is one of those comforting dishes : a mild, smooth Korean curry loaded with caramelised onions. and the best part? Kids don’t even notice they’re in there.

If you follow the cooking order, you won’t need extra seasoning. The natural sweetness of the onions and the savory base create a curry that’s gentle enough for little ones but satisfying enough for adults. My son finished a whole bowl without a pause.

Below is the full recipe so you can try it at home too.
Hope your little one enjoys it just as much as mine did.

Got questions? The Q&A below might help!

Korean Curry Q&A

Q. Why do we deglaze the pot? What does it do?

Deglazing lifts the browned bits stuck on the bottom of the pot. These bits are full of flavor and add depth to the curry. A splash of cooking wine or water brings them back into the sauce,
making the curry richer and more complex.

Q. My curry keeps sticking to the bottom. What should I do?

Keep the heat medium–low and stir now and then so it doesn’t catch. Korean curry thickens as it cooks, so gentle stirring prevents sticking and keeps the vegetables cooking evenly.

Q. How can I adjust the thickness of the curry?

Add water little by little until you reach your preferred consistency. If it becomes too thin, simply simmer it a bit longer to thicken again.

Q. The cooking time seems long. Can I shorten it?

The total time depends on the size of the vegetables and the heat level. Smaller pieces cook faster, and medium heat speeds up the process but be careful not to burn the curry.
For the best texture and sweetness, take your time with the onion caramelisation.

Q. Can I use different proteins instead of pork loin?

Absolutely! Chicken (thigh or breast), beef, sausages, or even tofu work well. You can also sear the protein separately and serve it as a topping if you prefer a cleaner texture in the curry.

Q. What does the onion purée do for the curry?

Blending the caramelised onions makes the curry smoother, sweeter, and deeper in flavor.
It also hides the onions completely—perfect for kids who don’t like finding chunks.

Q. Is tuna extract necessary?

Not at all. It’s optional, but 1 small teaspoon at the end adds a gentle umami boost. If you don’t have it, the curry will still be delicious.

Mild Curry for Kid

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Course Main Course

Cuisine Korean

Servings 4 people

Ingredients

  

✦ Main

• 100 g mild Korean curry powder Ottogi
• 270 g onions thinly sliced
• 400 g pork loin can substitute chicken or beef
• 180 g carrots diced
• 300 g potatoes diced
• 50 g peas
• 2 tbsp cooking oil
• 1 tbsp cooking wine cheongju
• 30 g unsalted butter
• 1 tsp tuna extract optional

✦ Stock

• 750 ml water adjust as needed

✦ Notes

• You can also sear the protein separately and place it on top instead of mixing it in.
• Sausages, chicken drumsticks, beef, or pork all work well.

Instructions

 

✦ Cooking

• [Medium–High heat | 8–10 min]
Heat 1 tbsp oil in a deep pot and sear the pork loin
until browned on the outside.
• [Medium heat | 10 min – caramelise]
Remove the pork and add the onions. Sauté until softened.
• [Deglaze]
Add 1 tbsp cooking wine and deglaze the pot,
scraping up any browned bits.
Cook until the onions take on a golden-brown color.
• Add the butter and cook until the onions turn a deep brown
and come together softly.
Remove from the pot and blend into an onion purée.
• [Medium heat | 2 min]
Add 1 tbsp oil to the pot and sauté the carrots and potatoes.
Add a splash of water to deglaze while cooking.
• [Low heat | 1 min]
Add the curry powder and stir to coat.
• [Medium–Low heat | 15 min]
Pour in the water, add the pork and onion purée, and mix well.
When the vegetables are nearly cooked, add the peas.
Simmer until the curry thickens.
Add 1 tsp tuna extract at the end and bring to a brief boil.

✦ Serving

• Serve with warm rice and kimchi.

Video

Notes

[ TIPS ]

▶ Cooking time may vary depending on vegetable size and heat level.

▶ Add water as needed to adjust the consistency.

▶ Deglazing lifts the browned bits from the pot, adding deeper flavor. Once you master it, your cooking will level up.

▶ Stir now and then so it doesn’t catch on the bottom.

▶ I skipped the garlic for my child, but adding 1/2 tbsp of minced garlic gives wonderful depth.

Keyword caramelized, carrot, comfort, curry, easy, onion, pork, potatoes

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If you want to see the exact cooking process,
Watch the full video recipe on my YouTube channel!
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