Kare sotbap (Korean curried pot rice)

Kare sotbap (Korean curried pot rice)

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)

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.

  • Serves icon Serves 4
  • Time icon Hands-on time 30 min. Simmering time 30 min

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.

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.

Nutrition: per serving

Calories
433kcals
Fat
11.8g (3.5g saturated)
Protein
10.4g
Carbohydrates
69g (5.5g sugars)
Fibre
4.8g
Salt
3.1g

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
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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Calories
433kcals
Fat
11.8g (3.5g saturated)
Protein
10.4g
Carbohydrates
69g (5.5g sugars)
Fibre
4.8g
Salt
3.1g

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Recipe By

Su Scott

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