Jang Ho-jun's Spicy Oven Meat Curry
A Japanese-style oven curry made with plenty of meat and no vegetables, enhanced with a spicy chili broth and fresh cream.
Ingredients needed 2 servings
Recipe
Cooking tips
- Instead of ground beef, you can use beef shank cut into bite-sized pieces and simmered in water to make a broth for a deeper flavor.
- Adding the butter at the very end of the curry sauce preparation over low heat maximizes its signature rich aroma.
- If dried chili peppers are unavailable, you can substitute fresh Cheongyang chili peppers; in that case, you don't need to remove them and can continue boiling them.
- The finished curry tastes even better when refrigerated for about a day to age, then reheated; it becomes thicker and more flavorful.
Recommended for
- For those who dislike vegetables and want a curry rich in meaty umami.
- For those who want to easily enjoy a unique, restaurant-quality oven curry at home.
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