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143 recipes found.

A rich Indian-style chicken curry made without water, using the flavors of onion, tomato, and fresh cream with added spices.

Chuncheon-style dakgalbi with sweetness and consistency adjusted using store-bought fruit drink

A one-pan fried rice inspired by Baek Jong-won, where curry powder is directly sautéed in oil to maximize aroma and enhanced with ketchup for a savory depth.

A professional-style dry curry made by mixing curry powder with tomato sauce and tonkatsu sauce, then simmered with milk for a thick, rich texture.

Authentic Indian-style curry with tender chicken marinated in yogurt, enriched with the rich flavors of butter and fresh tomatoes.

A chewy tteok made from rice paper and string cheese, cooked in a rich, spicy Roze sauce with a savory and slightly sweet flavor profile.

A rich, savory version of Chuncheon-style chicken galbi with no heaviness, recreated using marinated onions and one tablespoon of curry powder for that signature restaurant depth of flavor.

A festive favorite skewer fritter featuring tender shrimp and sweet, spicy green onions, marinated with curry powder and mirin to eliminate fishy odor.

A crispy seafood pancake made with curry powder, potato starch, and an ice water batter that eliminates fishy odors and achieves a deep-fried texture.

Coating tofu with a mixture of potato starch and curry powder, then pan-frying until golden brown to create a deliciously chewy texture and subtle curry aroma—this is a standout tofu pancake dish.

A smooth and rich butter egg curry made by simmering curry powder and chicken stock in a base of butter and milk.

A rich and delicate milk curry rice that doubles the creaminess by adding milk to a classic curry base, delivering a luxurious, smooth flavor.