![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Kare sotbap (Korean curried pot rice)
- Published: 5 Apr 23
- Updated: 25 Mar 24
Korea-born food writer Su Scott shares her recipe for kare sotbap, Korean curry rice. Serve this comfort food dish with kimchi, and a fried egg if you’re extra hungry.
![Kare sotbap (Korean curried pot rice)](https://www.deliciousmagazine.co.uk/wp-content/uploads/2023/04/960-CurriedPotRice-e1680700839936-768x997.jpg)
Recipe taken from Rice Table: Korean Recipes and Stories to Feed the Soul by Su Scott (Quadrille £27).
Check out Su’s step-by-step recipe for Bibimbap.
Ingredients
- 300g white short-grain rice
- 300ml chicken stock or water (for vegetarians)
- 1 tbsp soy sauce
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp black peppercorns
- ¼ tsp fenugreek seeds
- ½ tsp kashmiri chilli powder
- 1 tsp ground turmeric
- 2 tbsp vegetable oil
- ½ onion, finely sliced
- 20g unsalted butter
- 3 garlic cloves, finely chopped
- 200g tomatoes, skinned and roughly chopped
- 1 tsp golden granulated sugar
- 2 tsp sea salt flakes
- 100g frozen peas
- 2 tsp chopped chives
Method
- Put the rice in a bowl and wash thoroughly. Once the water starts to run clear, fill the bowl with cold water and soak the rice for 30 minutes, then drain using a fine sieve. In a small jug, measure out the stock or water and mix with the soy sauce.
- Meanwhile, put the coriander and cumin seeds, peppercorns and fenugreek in a small pan and toast over a low heat for a minute or so. Grind them to a fine powder using a spice grinder or pestle and mortar. Stir in the chilli powder and turmeric.
- Heat the vegetable oil in a heavy-based lidded saucepan over a low heat. Add the onion and a good pinch of salt, then cook gently for 10-15 minutes, stirring frequently, until browned. Add a tiny splash of water if you feel they are cooking too fast.
- Melt in the butter, stir in the garlic and the spice mix and cook for 1-2 minutes, then add the tomatoes, sugar and salt. Cook for 5 minutes. Stir in the drained rice and the stock mixture. Put on the lid and simmer for 10 minutes over a low-medium heat, then turn the heat down as low as it can go. Add the peas, return the lid to the pan and cook for a further 8 minutes to steam. Turn off the heat and let it sit for 10 minutes with the lid firmly left on.
- Carefully open the lid and give it a gentle stir with a rice paddle or wooden spoon to mix it all up – you should notice a slightly crunchy crust at the bottom of the pan. Divide the rice among bowls and scatter with chives.
- Recipe from April 2023 Issue
Nutrition
- Calories
- 433kcals
- Fat
- 11.8g (3.5g saturated)
- Protein
- 10.4g
- Carbohydrates
- 69g (5.5g sugars)
- Fibre
- 4.8g
- Salt
- 3.1g
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/09/Sep24-footer-cover-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
Surprisingly delicious. Can easily see why it’s a comfort dish.