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!
