My Mom’s Korean Curry Rice Is My Favorite Comfort Food

It’s hearty, flavorful, and so cozy.

By
Cynthia Christensen
Cynthia Christensen
Cynthia Christensen
Cynthia Christensen has not only worked in James Beard nominated bakeries, she has also worked with James Beard finalist chefs and butchers in both restaurants and private chef environments.
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Published May 08, 2025
Cynthia Christensen
A serving of Korean curry rice with chunks of meat, potatoes, carrots, and curry sauce next to steamed rice

Simply Recipes / Shilpa Iyer 

There are meals that wrap you in warm memories like a beloved blanket, and for me, my mother’s Korean curry rice is that dish. It starts with a humble block of S&B curry mix and transforms into something deeply comforting.

My mother always fortified the curry sauce with beef broth and used seared stew meat in her curry rice, simmering it until tender before adding vegetables. One of her best tricks was using frozen pearl onions—a little hack I still swear by. Sometimes I get fancy and splurge on ribeye or beef filet, but the heart of the dish remains the same.

It’s my number-one comfort food, and I’m thrilled to share it with you.

Two plates of rice served with Korean curry having carrots, potatoes, and meat, accompanied by a spoon and fork on the side

Simply Recipes / Shilpa Iyer 

Tips for Making Korean Curry Rice

  • I use S&B Golden Curry blocks, just like my mom did. It is a complete, ready-to-use curry mix that includes a flour roux for thickening. Some other Japanese curry blocks, like Vermont Curry (I know, weird name for a Japanese product), are much sweeter, but S&B is straight curry, no sweetness. 
  • Back in the day, you could only find curry blocks at the Asian market, but I often find them now at my local grocery store. They come in a variety of spice levels from mild to extra-hot. Start at your spice comfort level, and next time try going up in heat.
  • Although you can use grocery store prepared stew meat, I prefer to buy a small chuck roast and cut it up myself so that I can ensure that I don't have too much fat or connective tissue. You can also use pork or chicken, but my mom always used beef, so that’s what I use.
  • Carrots and potatoes are traditional additions to Korean curry, but my mom would always add in half a bag of frozen pearl onions. If you don't have the frozen pearl onions, you can substitute one medium diced onion and sauté it with the beef.
A serving of Korean curry rice with chunks of vegetables and meat

Simply Recipes / Shilpa Iyer 

More Korean Favorites

Korean Curry Rice

Prep Time 15 mins
Cook Time 60 mins
Total Time 75 mins
Servings 4 servings
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Ingredients

  • 1 pound beef chuck roast or stew meat (or upgrade to ribeye or filet for a luxurious twist)

  • Salt and freshly ground black pepper, to taste

  • 2 tablespoons vegetable oil

  • 4 cups beef broth

  • 1 large russet potato, peeled and diced into 1-inch chunks

  • 2 carrots, peeled and fat ends sliced into 1/2-inch coins and skinny ends into 1 to 2-inch pieces

  • 1 cup frozen pearl onions (no need to thaw)

  • 1 (3.5-ounce) package S&B Golden Curry Sauce Mix

  • 3 cups cooked white rice, for serving (1 cup uncooked)

Method

  1. Prepare the meat:

    Remove any excess fat or connective tissue and cut the meat into 1-inch chunks (if not already cubed). Season the beef with salt and pepper.

  2. Sear the beef:

    Heat the oil in a large pot or Dutch oven over medium-high heat. Add the beef and sear until browned on all sides, about 5 to 10 minutes total.

  3. Simmer:

    Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then lower the heat to maintain a gentle simmer. Cover and cook until the beef is tender and easily pierced with a knife, about 30 minutes.

  4. Add the vegetables and curry mix:

    Add the potatoes, carrots, and pearl onions to the pot. Turn up the heat to bring the a simmer, then cook, uncovered, until the vegetables are fork-tender, about 15 minutes.

    Break the curry block into pieces and stir it into the pot until fully dissolved. Continue cooking, stirring occasionally, until the sauce thickens, another 5 to 10 minutes.

  5. Serve:

    Ladle the curry over bowls of fluffy white rice to serve.

    Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the sauce thickens too much.

    This curry also freezes well for up to 3 months. I place mine in freezer-safe deli containers, leaving at least an inch on the top for expansion. Allow to thaw all day or overnight in the refrigerator before reheating.

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Nutrition Facts (per serving)
553 Calories
22g Fat
58g Carbs
30g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 553
% Daily Value*
Total Fat 22g 28%
Saturated Fat 7g 35%
Cholesterol 71mg 24%
Sodium 1066mg 46%
Total Carbohydrate 58g 21%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 30g
Vitamin C 11mg 53%
Calcium 80mg 6%
Iron 5mg 27%
Potassium 1028mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.