Grilled Egg Korean Curry!
This is an amazing recipe to bookmark for quick weekday dinners!
It’s very simple to make – plus the flavor is incredible! I call it the perfect recipe for people who “hate to cook”. You know who they are in your family - heh!
Now, you may ask - does Korean curry taste different to Japanese curry? The answer is no. The two types are nearly identical in taste – with only slight differences depending on the brand.
Now, I grew up eating Japanese S&B Golden Curry. And it’s still one of my favorite curries to make at home.
But recently, I’ve found a new winner! It is Chung Jung One’s Kareh-Yuhwang (카레여왕) – which translates to Curry Queen in Korean (image below).
Theses curry packets are so good! Not only does it come with curry powder. It also includes a liquid broth base - which ensures a deep flavor.
(And no, this is not a sponsored post! Just happy to share must-try products from Korean marts)
Now, this recipe will work with any Korean or Japanese curry powder. Remember to check the back of the packaging so you know exactly how much water to add.
Cooking Notes for Grilled Egg Korean Curry:
This recipe will create enough for 4 servings.
Remember to add some salt and vinegar to the water when you hardboil eggs. This makes them much easier to peel.
We will stir-fry hardboiled eggs (yes, it sounds strange) to get contrast in texture and color.
Alternatively, you can go for soft-boiled eggs. Simply reduce the boiling time of the eggs from 11 to 7 minutes. Then add them into the curry once the sauce is done.
Also, feel free to throw in any type of mushroom, protein or other vegetables into the curry. I kept it simple and used Enoki Mushrooms. But add more if you’d like!
Alrighty Neighbors - I know you’ll dig this recipe! Give it a try yourself and then share it with friends or family members who “hate cooking".
Also, if you make this curry, tag us on IG. We love seeing pictures of your dishes in the morning – makes us happy!
- Daniel out 🕺
Ingredients
Fresh Ingredients
- 6-8 Eggs
- 1.5 Onions
- 3 cloves Garlic
- Small handful of Enoki Mushroom (Or other mushroom)
When Making Curry
- 2-3 pinches Salt (For seasoning when stir-frying)
- 2 cups* Water (*Check your curry packaging)
- 1 packet of Korean Curry Powder
Curry Garnish
- Few shakes Sesame Seeds (optional, garnish)
- Few pinches Green Onion (optional, garnish)
Instructions
Hardboil Egg & Prep Ingredients
- Place some water into a pot. Add ½ Tablespoon of Salt & few splashes of Vinegar into the water. Bring it to a boil. Once its boiling, carefully place in 6-8 eggs. Set a timer for 11 minutes.
- While you wait, thinly slice the onions (1 & ½ onions). Then, thinly slice 3 cloves of garlic. Next, cut the base off the enoki mushrooms and measure a small handfuls worth. Set it aside
- After 11 minutes, drain the eggs and rinse them under cold running water to cool them down. Then, peel each one.
Make Curry
- Place some oil into a large frying pan and place it on medium-low heat. Once the oil is hot, add in the garlic slices. Once the garlic is sizzling in the oil, add in the hardboiled eggs. (Note: There will be some oil splatter when you add the eggs - so be careful!)
- Carefully stir-fry the eggs around with the garlic pieces for 1 minute. Once you see slight browning on the surface of the eggs, add in the onion slices. Next, add in your mushroom slices as well.
- Then season everything with 2-3 big pinches of salt. Stir-fry until the onions start to turn translucent.
- Now, check the back of your curry package - and add-in the recommended amount of water. For our brand, it was 2 standard cups (500 ml).
- After you add in the water, add-in the Korean curry powder mix. Give it a few stirs so it mixes into the water evenly.
- Give it 1-2 minutes to gently cook and thicken up. Afterwards, turn off the heat.
- Scoop some curry over a plate of hot rice. Garnish with few shakes of sesame seeds and green onions. Bon Appetit!
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