Korean curry rice, or Kare Rice, is a beloved dish among Korean households, particularly adored by children. While similar to Japanese curry rice, it boasts a distinctive flavor profile with its slightly sweet, mildly spicy, and savory taste. The versatility of this dish allows for customization with different meat or vegetable choices. To make the curry, diced meat such as beef or chicken is cooked alongside vegetables such as potatoes, onions, and carrots. Many opt for instant curry mixes, which offer a convenient way to achieve a rich and complex flavor. Typically served over a bed of steamed rice, Korean curry rice pairs perfectly with side dishes such as the traditional kimchi or pickled radish. Moreover, leftover curry can be refrigerated for 3 to 4 days or frozen for up to 3 months, ensuring the taste of this delectable dish can be enjoyed time and time again.
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Choosing the Perfect Side Dishes for Korean Curry Rice
Korean curry rice, also known as Kare Rice, is a popular dish in Korean households, especially among children. Similar to Japanese curry rice, Korean curry rice has a unique flavor profile with slightly sweet, mildly spicy, and savory taste. This versatile dish can be made with different types of meat or vegetables, according to personal preferences. The curry is made by cooking diced meat, such as beef or chicken, with vegetables like potatoes, onions, and carrots. Instant curry mixes are commonly used in Korean curry rice, providing a convenient way to achieve a rich and complex flavor.
When serving Korean curry rice, it’s common to include side dishes to complement the main dish. The side dishes add variety and texture to the meal, enhancing the overall dining experience. Two popular traditional side dishes for Korean curry rice are kimchi and pickled radish, while there are also variations and vegetable side dishes that can be enjoyed alongside this delicious curry rice.
Traditional Side Dishes
Kimchi
Kimchi is a staple side dish in Korean cuisine and is often served with various meals, including Korean curry rice. This traditional fermented cabbage dish offers a tangy, spicy, and salty flavor that pairs well with the richness of the curry rice. Kimchi is made by fermenting cabbage with a mixture of seasonings such as chili peppers, garlic, ginger, and fish sauce. The fermentation process gives kimchi its distinct flavor and texture. It provides a refreshing and crunchy contrast to the creamy curry rice, making it an excellent addition to the meal.
Pickled Radish
Pickled radish, also known as danmuji, is another popular side dish that goes well with Korean curry rice. It is made by pickling yellow radish in vinegar and sugar, giving it a sweet and tangy flavor. The bright yellow color of pickled radish adds a vibrant touch to the meal, making it visually appealing. The crispy texture and refreshing taste of the pickled radish complement the robust flavors of the curry rice, creating a well-rounded dining experience.
Namul
Namul refers to various seasoned vegetable side dishes in Korean cuisine. There are many different types of namul, and they can be made with a variety of vegetables such as spinach, bean sprouts, or green beans. These side dishes are usually blanched or stir-fried and then seasoned with ingredients like soy sauce, sesame oil, garlic, and sesame seeds. Namul provides a light and refreshing contrast to the rich and flavorful curry rice, adding a healthy and balanced element to the meal.
Variations of Side Dishes
In addition to the traditional side dishes, there are also variations of side dishes that can be enjoyed with Korean curry rice. These variations offer different flavors and textures, allowing individuals to customize their meal according to their preferences.
Fried Egg
A simple and delicious variation of a side dish for Korean curry rice is a fried egg. The fried egg adds a creamy and rich element to the meal, complementing the flavors of the curry rice. The golden and slightly runny yolk provides a luscious sauce-like texture that can be mixed into the rice. The crispy edges of the fried egg add a delightful crunch, enhancing the overall dining experience.
Grilled Tofu
Grilled tofu is another great option for a side dish with Korean curry rice, especially for those who prefer a vegetarian or vegan option. The firm texture of grilled tofu provides a satisfying bite, and the smoky flavor from the grill adds depth to the dish. The mild flavor of tofu allows it to absorb the flavors of the curry rice, creating a harmonious combination of tastes. Grilled tofu is a versatile side dish that can be seasoned with various spices or sauces to add extra flavor and enhance the overall meal.
Stir-Fried Vegetables
Stir-fried vegetables are a versatile side dish that can be customized according to personal preferences. This side dish can include a mix of vegetables such as bell peppers, carrots, mushrooms, or zucchini. The vegetables are quickly cooked in a hot pan with oil and seasoned with soy sauce, garlic, and other spices. The vibrant colors and crunchy texture of the stir-fried vegetables provide a refreshing and nutritious addition to the meal. The combination of flavors from the curry rice and the stir-fried vegetables creates a well-balanced and satisfying dish.
Vegetable Side Dishes
For those looking for lighter and healthier side dishes to accompany their Korean curry rice, vegetable side dishes are a great option. These dishes incorporate various fresh vegetables and offer a range of flavors and textures that complement the curry rice.
Korean Spinach Salad (Sigeumchi Namul)
Korean Spinach Salad, also known as Sigeumchi Namul, is a popular vegetable side dish that pairs well with Korean curry rice. It is made by blanching spinach briefly and then seasoning it with soy sauce, sesame oil, garlic, and sesame seeds. The blanching process helps retain the vibrant green color of the spinach while maintaining its crispiness. The savory and nutty flavors from the seasonings elevate the taste of the spinach, providing a refreshing and nutritious addition to the meal.
Spicy Cucumber Salad (Oi Muchim)
Spicy Cucumber Salad, also known as Oi Muchim, is a refreshing and tangy vegetable side dish that adds a burst of flavor to Korean curry rice. This salad is made by thinly slicing cucumbers and marinating them in a mixture of vinegar, chili flakes, garlic, and sugar. The spicy and tangy flavors of the salad complement the rich and savory curry rice, providing a refreshing and cooling element to the meal. The crunchy texture of the cucumbers adds a delightful contrast, creating a well-balanced and satisfying dining experience.
Bean Sprout Salad (Kongnamul Muchim)
Bean Sprout Salad, also known as Kongnamul Muchim, is a light and nutritious side dish that pairs well with Korean curry rice. Bean sprouts are blanched briefly and then seasoned with soy sauce, sesame oil, garlic, and sesame seeds. The slight crunchiness of the bean sprouts adds a refreshing texture to the meal, while the seasonings provide a savory and nutty flavor. This side dish is simple yet flavorful, making it a popular choice to accompany Korean curry rice.
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Preparing Kimchi as a Side Dish
Ingredients:
- 1 Napa cabbage
- 1/2 cup Korean coarse sea salt
- 2 tablespoons Korean chili flakes
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon fish sauce
- 1 teaspoon sugar
Instructions:
- Cut the Napa cabbage into quarters and remove the core. Rinse the cabbage under cold water.
- Sprinkle the coarse sea salt evenly over each leaf of the cabbage, making sure to get into the crevices.
- Let the cabbage sit and sweat for about 2 hours, flipping it over halfway through.
- After 2 hours, rinse the cabbage thoroughly under cold water to remove excess salt. Squeeze out any excess water.
- In a mixing bowl, combine the chili flakes, minced garlic, minced ginger, fish sauce, and sugar. Mix well to form a paste.
- Coat each leaf of the cabbage with the chili paste, making sure to get into the crevices. Repeat for all quarters of the cabbage.
- Place the kimchi in an airtight container and let it ferment at room temperature for 24-48 hours.
- After fermentation, store the kimchi in the refrigerator for a few days before serving for optimal flavor.
Preparing Pickled Radish as a Side Dish
Ingredients:
- 2 large yellow radishes
- 1 cup white vinegar
- 1/4 cup sugar
- 1 teaspoon salt
Instructions:
- Peel and cut the yellow radishes into thin, rectangular slices.
- In a bowl, combine the white vinegar, sugar, and salt. Stir until the sugar and salt have dissolved.
- Place the radish slices in a glass container and pour the vinegar mixture over them, making sure they are fully submerged.
- Cover the container and let the radishes pickle in the refrigerator for at least 24 hours.
- Once pickled, the radishes are ready to be served as a side dish with Korean curry rice.
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Preparing Namul as a Side Dish
Ingredients:
- 2 cups of blanched vegetables (spinach, bean sprouts, or other preferred vegetables)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon sesame seeds
Instructions:
- If using spinach, blanch it in boiling water for about 1 minute. For bean sprouts, blanch them for about 3 minutes. For other vegetables, blanch them according to their specific cooking time.
- After blanching, drain the vegetables and rinse them under cold water to cool them down.
- Squeeze out any excess water from the vegetables and chop them into bite-sized pieces.
- In a mixing bowl, combine the soy sauce, sesame oil, minced garlic, and sesame seeds. Mix well to create a dressing.
- Add the blanched vegetables to the dressing and toss until they are evenly coated.
- Let the namul sit for a few minutes to allow the flavors to meld together before serving as a side dish.
Preparing Fried Egg as a Side Dish
Ingredients:
- 2 large eggs
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Instructions:
- Heat a non-stick frying pan over medium heat and add the vegetable oil.
- Crack the eggs into a bowl and whisk them until the yolks and whites are fully combined.
- Season the eggs with salt and pepper to taste.
- Pour the beaten eggs into the heated frying pan and let them cook for about 2-3 minutes, or until the edges start to set.
- Carefully flip the eggs and cook for an additional 1-2 minutes, or until the desired doneness is achieved.
- Remove the fried egg from the pan and place it on a plate to cool slightly before serving as a side dish with Korean curry rice.
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Preparing Grilled Tofu as a Side Dish
Ingredients:
- 1 block of firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon sesame seeds
- Salt and pepper to taste
Instructions:
- Press the tofu between paper towels or a clean kitchen towel to remove excess moisture.
- Cut the tofu into rectangular or square slices, about 1/2 inch thick.
- Season the tofu slices with salt and pepper to taste.
- In a small bowl, combine the soy sauce, sesame oil, minced garlic, and sesame seeds. Mix well to create a marinade.
- Place the tofu slices in a shallow dish and pour the marinade over them, making sure they are fully coated.
- Let the tofu marinate for at least 15 minutes, or up to an hour for more flavor.
- Preheat a grill pan or grill over medium heat.
- Grill the tofu slices for about 3-4 minutes on each side, or until they are golden brown and heated through.
- Remove the grilled tofu from the heat and let it cool slightly before serving as a side dish with Korean curry rice.
Preparing Bean Sprout Salad as a Side Dish
Ingredients:
- 2 cups bean sprouts
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon sesame seeds
- Salt to taste
Instructions:
- Rinse the bean sprouts thoroughly under cold water.
- Blanch the bean sprouts in boiling water for about 3 minutes.
- Drain the blanched bean sprouts and rinse them under cold water to cool them down.
- Squeeze out any excess water from the bean sprouts.
- In a mixing bowl, combine the soy sauce, sesame oil, minced garlic, sesame seeds, and salt. Mix well to create a dressing.
- Add the blanched bean sprouts to the dressing and toss until they are evenly coated.
- Let the bean sprout salad sit for a few minutes to allow the flavors to meld together before serving as a side dish with Korean curry rice.
With the perfect side dishes, Korean curry rice can be elevated to a whole new level. Whether you prefer traditional side dishes like kimchi and pickled radish or variations and vegetable side dishes like fried egg, grilled tofu, or bean sprout salad, there are plenty of options to choose from. These side dishes provide a variety of flavors, textures, and nutritional benefits that complement the rich and flavorful curry rice. By incorporating these side dishes into your Korean curry rice meal, you can create a well-rounded and satisfying dining experience.