I grew up eating S&B Japanese curry, but in the past year I learned about Ottogi Korean curry, which is a cut above. We made this recipe while on vacation: https://www.maangchi.com/recipe/curry-rice In this recipe, Maangchi calls for 100 g of Korean curry powder, which is the standard packet size for Ottogi curry powder. We used the spicy version.
Our modifications: for the meat, we used 1/2 lb of hand-shredded roast turkey breast from last night’s dinner. For vegetables, we added 1 Russet potato, 2 small-medium carrots, 1 medium onion, and we tossed in a handful of baby spinach towards the end of cooking. The next time, we may try reducing the veggies and protein by 1/2 cup to have more liquidly sauce to drizzle over rice. We served the curry sauce over jasmine rice. (Apr. 2024)
Cooking Adventures 