Curry rice Korean
|200 g||Natural Meat pork belly, diced|
|½ cup||potato, diced|
|¼ cup||carrot, diced|
|1 cup||pumpkin, diced|
|1 cup||bell pepper,diced|
|1 cup||My Choice onion, diced|
|1 cup||chicken stock|
|1 pack||OTTOGI curry mind|
|2 cup||cooked Cooking for Fun HomMali rice|
- Heat oil in a pan, sauté pork bell until cooked. Stir in potato and carrot for 2 minutes. Add water to cover the pork and vegetable, simmer for 30 minutes until pork is tender.
- Add onion, pumpkin and bell pepper and cook for 3-5 minutes. Add in OTTOGI curry mind cook slowly to allow the sauce thicken.
- Served with cooked rice.