Gluten-Free Korean Inspired Curry Rice

This Gluten-Free Korean Inspired Curry Rice is full of bold and delicious flavor. Hearty and warming, this curry rice is perfect for the chilly days ahead!

Is there anything more warming than a big bowl of curry? I don't think so! A few years ago, after college, one of Michael's best friends moved in with us. He is Korean and he introduced me to so many different types of food that I had never tried before! At that point, I was not an adventurous eater and was wary of trying new things. I remember one night when he brought home this giant bowl of Korean Curry that his mom had made, I tried it and instantly it became one of my favorites. I begged him to teach me how to make it so the next day he taught me his mom's recipe and I have been making it ever since.

Over the years I have tweaked this recipe some to make it plant-based, vegan, gluten-free, and paleo but the base remains the same. So I hope you enjoy this Korean Inspired Curry Rice as much as we do!

For some other great Asian-inspired dishes, check out this Thai Pad Pak, this Easy Vegan Kung Pao Tofu or this Vegan Sweet and Sour Tofu!

Jump to:

• What Makes this Korean Curry Rice the Best?
• Ingredient Notes
• Instructions
• Substitutions
• Variations
• FAQ's
• Equipment
• Storage
• Top tips
• Gluten-Free Korean Inspired Curry Rice
• Food safety

What Makes this Korean Curry Rice the Best?

What makes this Korean Curry Rice the best is that it is full of whole foods, gluten-free, and preservative-free. There are so many delicious vegetables in this curry dish that make it hearty and healthy. One of the best things about this Korean curry dish is how versatile it is. You can use whatever vegetables you have on hand and still make a delicious simmering curry.

Ingredient Notes

• Yellow Potatoes-The base of this Korean Inspired Curry is yellow potatoes. The yellow potatoes are hearty and hold a lot of starch so they help to thicken the curry and help to make it a full meal. Yellow potatoes hold less starch than russets which helps them hold their shape. We won't have to worry about these turning into mashed curry! If you are looking for lower-carb options, feel free to substitute the yellow potatoes with parsnips or rutabaga. You can even sub them for sweet potatoes if you like!
• Green Apple- The green apple in this recipe adds a slight sweetness to the dish. I honestly don't know if this is a traditional thing but when our friend taught us how to make it, his mom always added green apples to give the dish sweetness and crispness. We loved the flavor it added! Feel free to leave out the apple if you wish.
• Rice- This curry is traditionally served over rice. You can serve it over brown rice, white rice, or cauliflower rice. Whatever works best for you.
• Curry Block- This is the most important ingredient in this Korean Curry. In Korea, they most often use a curry powder but blocks are more common in America. You will most often find this brand or this brand in supermarkets. Note that the S&B brand is vegan but the Ottogi brand is not, and they both contain wheat. It is also heavier than traditional Korean Curries. I used this brand of curry from Edward and Son's. I found it at my local Sprouts but you can also order it online. It is vegan, gluten and wheat-free, and contains only whole, clean ingredients.

See the recipe card for the full ingredient list and quantities.

Instructions

• Dice the bell pepper, onion, and mushrooms and sauté until the onion is fragrant and tender and the mushrooms release the excess water. About 5 minutes.
• Add the diced potatoes, carrots, green apple, and vegetable broth. Bring to a boil and boil until the potatoes are fork-tender, about 10 minutes.

• Add the curry blocks and reduce to a simmer. Simmer for 10 minutes or until the curry block is dissolved and the curry is thickened.
• Serve warm in bowls over rice.

Hint: Always cut the vegetables in the same size to have everything cook properly and evenly.

Substitutions

• Sweet Potato - Feel free to make this Korean Curry rice with sweet potatoes instead of yellow potatoes.
• Spicy - If you want to make this vegan curry rice spicy, add diced jalapeno to the bell pepper, mushroom, and onion mixture. The jalapeno will help to bring some heat to this dish.
• Extra Protein - If you want to add additional protein to this vegan curry recipe, feel free to add some canned chickpeas to give it an additional boost.

Variations

Crockpot Instructions

• Add all the ingredients to a crockpot and cook on low for 4-6 hours or on high for 3-4 hours.
• Serve warm over rice of your choice

Instant Pot Instructions

• Press the Sauté function on the Instant Pot. Add the diced bell pepper, onion, and mushrooms and sauté until the onion is fragrant and tender and the mushrooms release the excess water. About 5 minutes.
• Add the potatoes, carrots, broth, and curry blocks to the Instant Pot and Press Pressure Cook, and set the timer for 10 minutes.
• Quick-release by turning the valve to venting to release the pressure.
• Press the Sauté function and stir in the green apples and let simmer for 10 more minutes. The additional simmer time will help to thicken the curry.

Check out this other delicious winter recipe here!

FAQ's

Equipment

Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.

• Dutch Oven
• Chef Knife
• Soup Bowls
• Wooden Utensils

Storage

Store this Korean Curry Rice in an airtight container in the fridge for up to 4 days. When storing, store the rice separately from the curry to prevent the rice from soaking up all of the sauce.

These ingredients don't stand up well to freezing.

Top tips

• Check and see if you have a local Asian market in your area. You should be able to find Curry blocks at any supermarket, however, you will be able to find more authentic and traditional ingredients at an Asian market.
• Serve this recipe over your rice of choice and try adding some kimchi as a side to enhance the dish. This is my favorite store-bought brand.
• There is no need to peel the potatoes in this recipe. As the curry cooks down, the potatoes are going to cook alongside it. Since we are not concerned about getting that fluffy, creamy mash, we can leave the skins on. It saves a step!

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.