Jung Ho-young's Japanese-style Curry Rice
Authentic Japanese-style curry rice with tender beef-like pork, sweet caramelized onions, and rich, smooth flavor enhanced by chicken stock and butter.
Ingredients needed 2 servings
Recipe
Cooking tips
- Using thin bulgogi-style pork instead of thick-cut pieces allows seasoning to penetrate faster and significantly reduces cooking time.
- Mixing equal parts of spicy and medium-spicy solid curry roux creates a balanced, crowd-pleasing flavor that’s both bold and rich.
- Never add solid curry roux directly to the pot—always dissolve it separately in a bit of hot broth first to avoid clumping and ensure even blending.
Recommended for
- Those who want to recreate the deep, creamy taste of professional-grade Japanese-style solid curry at home.
- Home cooks seeking a smooth, light curry without long hours of simmering meat.
- Fans of luxurious curry rice with the perfect harmony of buttery richness and a runny soft-boiled egg yolk.
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