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Korean Curry Paste
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Korean Curry Paste + 2 Recipes

With this Korean Curry Paste, you can whip-up hearty rice dinners in less than 5 minutes.
Course: Easy
Servings: 6 servings


Korean Curry Paste

  • Korean curry powder - 1 package 100 grams
  • Onions - 2 medium-sized 1.5 cups
  • Carrot - 1 whole 1 cup
  • Minced pork or beef - 400 grams
  • Minced garlic - 1 Tablespoon
  • Salt - 1 teaspoon
  • Black pepper - few shakes

Curry Fried Rice

  • Short-grain rice - 1 cup
  • Curry Paste - 2 big spoonfuls just grab a lot, its ok!
  • Spinach - a handful optional
  • Fried egg - 1 optional

Curry with Rice

  • Curry paste - 3 big spoonfuls just grab a lot, its ok!
  • Water - ¾ cup
  • Ketchup - 1 Tablespoon don't use too much!
  • Rice - 1 serving


Make Curry Paste

  • Finely dice 2 onions and 1 carrot into small pieces. Then measure 1.5 cups and 1 cup respectively and set aside. Also mash up the minced pork (or beef) once more with your fingers.
  • Put a large frying pan on low heat. (Make sure it is on low heat!) Pour enough oil to cover the bottom of the pan. Place the minced meat in. Use a spatula to stir meat around to keep them from bunching up.
  • Once the meat has lost most of its pink, season the meat with a few shakes of black pepper.
  • Then add in the minced carrots and onions. Add in the minced garlic. Add in salt.
  • Stir around for about 15 minutes - or until you see that all of the liquid from the vegetables have dissipated (reference video). 
  • Add in the curry powder. Mix-in evenly. Pour out the paste into a mixing bowl and let it cool down. Then place into Tupperware and store in fridge
  • Curry Fried Rice
  • Place 1 cup of hot, cooked rice into the frying pan. Place 2 big scoops of the paste in. Then thoroughly mix into the rice. 
  • Turn on the frying pan. Throw-in spinach or other vegetable and mix into the rice.
  • Plate and top-off with a fried egg. 
  • Eat with a smile :)

Curry Fried Rice

  • Put frying pan on medium heat. 
  • Pour water into the frying pan. Then drop-in three scoops of the curry paste. Mix the two together. 
  • Then place 1 Tablespoon of ketchup into the curry. Mix that in as well.
  • Let curry boil for about 1 minute - so that the ketchup dissolves into the curry. 
  • Pour curry over some cooked, hot rice. 
  • Oh and don't forget the egg!


  • In the video, I accidentally edited out the part where I add 1 Teaspoon of salt when sautéing the carrots and onions. So add some salt then.
  • Don't use more than 1 Tablespoon of Ketchup - The vinegar taste form the ketchup may overpower the curry taste.
  • The paste will stay good for about 2 weeks - store in refrigerator.
  • See video below for more details