When I was young, my mom would always make us Korean style curry with rice and every time that would be on the menu, I would be super excited. Because that shit is delicious. Korean curry is probably one of the easiest types of curry to make, because you just have to add in some of the curry and no other seasonings are needed. It’s almost like an “instant” food. The taste is also very distinct from other types of curry – I would describe it as mild because it’s not as “strong” in flavour (I don’t necessarily mean mild to mean that it’s not spicy cause you can still get spicy Korean curry).
Now, I don’t know what the difference between Korean and Japanese curry are, but I used a Japanese curry brand for this recipe and it tasted just like I remember Korean curry to taste. So I think I can safely conclude that there really is no significant difference between Japanese and Korean curry (although I’m sure we’d each like to argue that “our’s is better”). The reason I used Japanese curry is because none of the Korean ones that I could find were vegan.
This is the brand that I used (this is vegan friendly, but contains palm oil):
In this video, I used mainly the ingredients I remember my mom using as a kid – potatoes, potatoes and onions. I also added some sweet potatoes because… well, they are delicious. Feel free to add some sort of protein in there such as beans or tofu if you prefer (it will make it last longer in your tummy!).
Here is the video of the recipe and the mukbang (eating show) that I did afterwards:
Vegan Korean/Japanese Curry Recipe Ingredients:
- Half a box (one of the square packages) of the Japanese Golden Curry Sauce Mix (pictured above).
- 1 onion
- 3 medium potatoes
- 3-4 medium carrots
- 2-3 sweet potatoes
- 3.5-5 cups water (depending on how liquidy you want it. The mixture will thicken much more over time and you can always add extra water later)