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【Korean Curry 】Ottogi Curry Hot,Medium powder 100g

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Product Code: ottogi
Availability: In Stock
RM9.50

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OTTOGI KOREAN CURRY POWDER When it comes to Korean curry, Ottogi is the most well known brand. Among other sauces and packaged products, they are well known for producing ready to eat “3 mins Korean curry” as well as Korean curry powder. Guide : You can achieve a similar result by making a roux with butter and flour. It will take some practice. Basically you add butter and/or oil to a pan on medium heat. Add some curry powder but not so much that it makes a paste. Stirfry the curry powder for a minute of two. Add enough flour to soak up nearly all of the oil and lightly brown the flour. It only takes a minute of two. Add your stock or water. I use chicken stock and coconut milk (not cream). Add it slowly while whisking it until it thickens. Add garlic powder, onion powder and pepper flakes if you wish. If you get it too thin just add some potato starch or cornstarch mixed with a little water. I strongly prefer potato starch. Add your veggies and meat. Cook until they are tender. I stirfry mine first in another pan and then add them to the curry.



OTTOGI KOREAN CURRY POWDER When it comes to Korean curry, Ottogi is the most well known brand. Among other sauces and packaged products, they are well known for producing ready to eat “3 mins Korean curry” as well as Korean curry powder. Guide : You can achieve a similar result by making a roux with butter and flour. It will take some practice. Basically you add butter and/or oil to a pan on medium heat. Add some curry powder but not so much that it makes a paste. Stirfry the curry powder for a minute of two. Add enough flour to soak up nearly all of the oil and lightly brown the flour. It only takes a minute of two. Add your stock or water. I use chicken stock and coconut milk (not cream). Add it slowly while whisking it until it thickens. Add garlic powder, onion powder and pepper flakes if you wish. If you get it too thin just add some potato starch or cornstarch mixed with a little water. I strongly prefer potato starch. Add your veggies and meat. Cook until they are tender. I stirfry mine first in another pan and then add them to the curry.

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