Baek Jong-won's Milk Curry
A unique curry by Baek Jong-won that uses only milk instead of water, delivering a rich, smooth flavor akin to a long-simmered broth. All ingredients are finely chopped and quickly cooked for a distinctive result.
Ingredients needed 3 servings
Recipe
Cooking tips
- Milk tends to form a skin or curdle if boiled too long, so make sure all ingredients are fully cooked before adding milk to avoid failure.
- Using minced pork instead of large chunks ensures better flavor distribution and a smoother texture, even with short cooking time.
- For children, skip the black pepper to keep the dish mild; for adults, sauté black pepper or cumin in oil to deepen the aroma and flavor.
- Both powdered and solid curry paste work well with milk—feel free to use any leftover curry paste you have at home.
Recommended for
- Those seeking a rich, hearty curry taste similar to a high-end restaurant, rather than a daily ordinary curry.
- Parents wanting to get picky eaters or kids who dislike large vegetable pieces to enjoy vegetables in a delicious way.
- Anyone needing a satisfying one-bowl meal that’s ready in minutes without long simmering.
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