Ttukdak Hyung's Super Simple Rice Cooker Curry

Name: Ttukdak Hyung's Super Simple Rice Cooker Curry
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 medium onion, thinly sliced; 150g beef for curry; 1 pat of butter (about 15g); 2–3 servings of curry powder (or solid curry block); 1 shot of espresso (about 30ml); 2 cups water; a pinch of pepper; 2 eggs (for scrambled eggs); 2 bowls of cooked white rice

A rich, deep-flavored curry made in a rice cooker by combining onions, beef, curry powder, and espresso—delivering the taste of a professional restaurant.

35 min Difficulty Very easy Rice bowls

Main ingredients

onionbeefbuttercurry powderespressopepperegg

Ingredients needed 2 servings

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onion beef butter curry powder espresso pepper egg

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1 medium onion, thinly sliced

150g beef for curry

1 pat of butter (about 15g)

2–3 servings of curry powder (or solid curry block)

1 shot of espresso (about 30ml)

2 cups water

a pinch of pepper

2 eggs (for scrambled eggs)

2 bowls of cooked white rice

Recipe

Lay a thin layer of thinly sliced onions and cut beef into bite-sized pieces on the inner pot of the electric rice cooker.
Add one pat of butter, curry powder, one shot of espresso, and the measured amount of water in sequence on top.
Sprinkle a few grinds of pepper to reduce any raw odor, then gently stir to mix the ingredients. Press the regular white rice cooking button.
While the rice cooker is preparing the curry, scramble the eggs in a pan—whisking continuously to create soft, moist scrambled eggs.
Place cooked rice in a serving bowl, arrange the scrambled eggs neatly beside it, and generously pour the rich, finished rice cooker curry over the top for plating.

Add sliced onions, beef, butter, curry powder, espresso, water, and pepper all at once into the rice cooker.
Press the regular white rice cooking function to cook under pressure until fully tender.
Serve the richly finished curry alongside rice and scrambled eggs on a plate.

Cooking tips

Adding espresso or strong black coffee to the curry enhances a slightly bitter depth, mimicking the complex flavor of a long-simmered homemade curry.
The pressure cooking process melts the onions into a jam-like consistency, maximizing their natural sweetness and significantly improving the curry’s overall quality.
Using brown rice instead of white rice for diet purposes still results in a deeply flavorful curry sauce that pairs beautifully.

Recommended for

Students or homemakers who found it tedious to stand by the stove and constantly stir while simmering curry.
Those who want to experience the heavy, deep flavor of a genuine curry house using just simple ingredient combinations.
People looking for a unique Western-style curry with subtle buttery notes and aromatic coffee undertones.