Mild Curry for Kid
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.
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.