Korean Egg Curry Rice is the ultimate comfort food made from grilled (pan-fried) eggs, sweet onions, red pepper, mushrooms, and Japanese curry blocks.
I first saw this Korean Egg Curry Rice on an episode of **Stars’ Top Recipe at Fun-Staurant**, where the Korean actress, Park Solmi, was inspired by Indian egg curry to make this dish.
Ingredients
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* 6-8 eggs hardboiled * 2 tbsp oil * 2 onion, medium chunkily chopped * 1 red bell pepper chunkily chopped * 12 mushrooms (4 cups sliced/250g) * 4 garlic, minced * ½ tbsp ginger, grated (10g, 1 nub) * 3 Japanese curry block cubes (I used the Golden Curry brand) * 2 cups water (480ml) * green onions (optional garnish)
Instructions
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1. Boil 6-8 eggs for 10 mins until hardboiled. Drain and cool with tap water. Peel and set aside. While the eggs cook, prep your vegetables. 2. In a cast-iron skillet, add 2 tbsp oil and grill (pan-fry) the boiled eggs on high heat until golden or golden brown. Do this on both sides or all four sides. Once the eggs are mostly golden-brown on the surface, add 2 medium chunkily chopped onions and drizzle in more oil if necessary. Sauté the onions for several minutes. 3. Add 1 chunkily chopped red bell pepper, 12 sliced mushrooms, and 4 minced garlic cloves and ½ tbsp grated ginger. Stir fry until the mushrooms have softened. 4. Pour in 2 cups water and add 3 Japanese curry cube blocks. Stir until the curry blocks have completely dissolved and the sauce has thickened. 5. Garnish with chopped green onions if desired.
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RECIPE LINK: [https://londonishungry.com/korean-egg-curry-rice/](https://londonishungry.com/korean-egg-curry-rice/)
Korean Egg Curry Rice is the ultimate comfort food made from grilled (pan-fried) eggs, sweet onions, red pepper, mushrooms, and Japanese curry blocks.
I first saw this Korean Egg Curry Rice on an episode of **Stars’ Top Recipe at Fun-Staurant**, where the Korean actress, Park Solmi, was inspired by Indian egg curry to make this dish.
Ingredients
​
* 6-8 eggs hardboiled
* 2 tbsp oil
* 2 onion, medium chunkily chopped
* 1 red bell pepper chunkily chopped
* 12 mushrooms (4 cups sliced/250g)
* 4 garlic, minced
* ½ tbsp ginger, grated (10g, 1 nub)
* 3 Japanese curry block cubes (I used the Golden Curry brand)
* 2 cups water (480ml)
* green onions (optional garnish)
Instructions
​
1. Boil 6-8 eggs for 10 mins until hardboiled. Drain and cool with tap water. Peel and set aside. While the eggs cook, prep your vegetables.
2. In a cast-iron skillet, add 2 tbsp oil and grill (pan-fry) the boiled eggs on high heat until golden or golden brown. Do this on both sides or all four sides. Once the eggs are mostly golden-brown on the surface, add 2 medium chunkily chopped onions and drizzle in more oil if necessary. Sauté the onions for several minutes.
3. Add 1 chunkily chopped red bell pepper, 12 sliced mushrooms, and 4 minced garlic cloves and ½ tbsp grated ginger. Stir fry until the mushrooms have softened.
4. Pour in 2 cups water and add 3 Japanese curry cube blocks. Stir until the curry blocks have completely dissolved and the sauce has thickened.
5. Garnish with chopped green onions if desired.
RECIPE LINK: [https://londonishungry.com/korean-egg-curry-rice/](https://londonishungry.com/korean-egg-curry-rice/)
That’s looks yummy thanks for sharing recipe
I just saved this post. That looks absolutely delicious.