Whenever I want something warm and comforting and quick, I always gravitate towards one of my favorite college meals that I would make in bulk to last me a good week: Korean-style curry. This is one of the few Korean dishes that anybody can make with minimal prepping and ingredients. To be honest, it’s just as easy to make as instant ramen but just a tad bit longer with a few more ingredients. In college, my roommate and I were busy studying (sometimes) so we would literally just throw everything in a pot—chunks of steak, diced potatoes, carrots, onion, and curry. Come back 20 minutes and dinner was ready to go. Oh, those were the glory days. Anyway, I chose to make Korean curry because most of the ingredients include basic produce you can find anywhere. Even better, I just happened to receive a special gift from WWOOF KOREA and their new CSA (Community Supported Agriculture) project that they have going on right now. Thanks to their coordinator, Joon Lee, I was able to try out an awesome sample box containing a slew of organic ingredients where you really can’t find anywhere else in Korea. Organic potatoes, carrots, onions, eggs, garlic, apples, broccoli, etc. With all this great stuff, I knew curry would be the ideal dish to incorporate all this fresh, fantastic goodness. As for the dish itself, the curry turned out fine as usual (it’s hard to screw up curry), but I was disappointed that my local grocery (ahem, convenient store) didn’t have the Japanese brands Vermont or Golden Curry that I usually work with. Instead, I had to opt out for the Ottogi brand powdered curry that just doesn’t have the kick, robustness, and balanced spices of the aforementioned. Overall, the meal was made that much better knowing that the ingredients were fresh, organic, and sustainable, which is a winning combination every time!
For more information on how you can get involved in WWOOF Korea and the CSA program, check out the following link and support them by clicking “like.”
Official Webpage: http://wwoofkorea.org/home/
Servings: 4 people
Prep time: 15 minutes
Cook time: 20 minutes
- 1 (100 gram) packet Ottogi Korean curry powder (or block form is okay)
- 2 potatoes, diced
1 small onion, diced
- 2 carrots, diced
- 1 cup mushroom of choice
- 1/2 cup broccoli
- 1/2 Fuji apple, diced (optional)
- sesame seeds or mozzarella cheese (optional)
- 4, 5 cups water
1. Cut vegetables into 1/2-inch cubed pieces or into desired sizes, set aside.
2. Stir fry the “hard” vegetables in a non-stick skillet or frying pan with 1 tbsp olive or canola oil, 3 or 4 minutes at most. Optional: to shave off cooking time, you can simply add the powdered curry and hard vegetables in the boiling pot, mix well to settle the curry.