Main ingredients 🥩
Ground beefCurry rouxDried chili peppersFresh creamButterTteokgalbiMozzarella cheeseEgg yolk
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.
🙋 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.
Ingredients needed 🛒2 servings
- Ground beef 250g
- Water 1L
- Curry roux 200g
- Vietnamese dried chili peppers, as needed
- Fresh cream 120g
- Butter 45g
- Rice 1 bowl
- Tteokgalbi 1 piece
- Mozzarella cheese, as needed
- Egg yolk 1 piece
Recipe 🍳
- In a coated pan without adding oil, add 250g of ground beef and sauté until all moisture has evaporated and it is thoroughly browned.
- When the meat begins to release its oil, pour in 1L of water and add halved dried chili peppers. Bring to a boil to infuse the broth with a spicy flavor.
- Once the broth is sufficiently infused with heat, carefully remove the dried chili peppers.
- Reduce the heat to low, add 200g of curry roux, and stir until completely dissolved without lumps.
- Add 120g of fresh cream, bring to a vigorous boil, then reduce to low heat again. Add 45g of butter, stirring until melted, to finish the curry sauce.
- Thaw the tteokgalbi, then grill in a pan until both sides are golden brown.
- In an oven-safe bowl or ddukbaegi (earthenware pot), place a serving of rice. Make a slight indentation in the center for the egg yolk, then generously ladle the curry sauce over the rice.
- Place the grilled tteokgalbi on top of the curry, and sprinkle generously with mozzarella cheese.
- Place in a preheated oven (or microwave) and cook until the cheese is completely melted and golden. Finish by placing an egg yolk in the center.
- In a pan without oil, sauté ground beef until dry, then add water and dried chili peppers to make a spicy broth.
- To the broth after removing the peppers, add curry roux, fresh cream, and butter in that order, and simmer to make the curry sauce.
- In a heatproof bowl, layer rice, curry sauce, grilled tteokgalbi, and cheese in order; heat in an oven or microwave, then top with an egg yolk to finish.
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.
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