seoultown bookAnd my Korean journey continues with a delightful host, Debbie Lee. She has a cookbook titled: Seoultown Kitchen: Korean Pub Grub to Share with Family and Friends. Seriously, Pub Grub… seems to fit right in after the All Woman and Springtime now doesn’t it? Now if I were just dressed in a short plaid skirt and fishnets the journey would be complete… or we’d all lose our appetites!! But back to Debbie… you might remember her from The Next Food Network Star on the Food Network. She currently operates a snack bar ahn-joo (www.ahnjoo.com) in Glendale, CA. Obviously snack food or “pub grub” are her specialties. I can’t get to Glendale, but good news for me – she tells us how to do it ourselves!

What I love: The pictures are amazing. The recipes mostly quick and easy. Did I mention there is a whole chapter dedicated to pork belly?

The recipe I made to share was the Curry Burger Rice in the A Round Table of Ground chapter. I’m not leading with a photo though because mine looked a little like the chunky stuff that comes back up after a pub crawl and not something that you’d voluntarily eat during… just to be honest. But it tasted like HEAVEN and it was totally easy. I made the curry up until the point that you stir in the yogurt on Sunday and refrigerated it until later in the week. That evening I came home, reheated the curry, made some rice & grilled the burgers. We had a wonderful, made from scratch meal in about 30 minutes that evening.

Ready for the pic? Don’t say I didn’t warn you… just keep thinking… It is delicious. Even the family loved it and they are not ordinarily curry eaters. I’m sharing how I made it, which might make Debbie cringe… if you want yours to look & taste better, I suggest that you check out her book and make it her way 🙂

curry burgers and rice

1 pound ground beef
sea salt & pepper to taste
4 cups rice

For the curry:

2 T sesame oil
1 large onion, cut into large dice
1 c baby carrots
2 russett potatoes, 1 inch cubes
1 quart veg stock
salt & pepper
1 box Japanese or Korean curry blocks
1 c Greek yogurt
1 c frozen peas
On Sunday: Step 1: Heat a large stockpot over medium-high heat. Add the sesame oil and warm for 1 minute. Add the onion and brown for a few minutes. Add the carrots and potatoes and saute for another 4 to 5 minutes. Add the stock and season with salt and pepper. Bring to a boil and then reduce the heat to medium low. Cover and simmer 20 to 30 minutes, until the potatoes are fork tender. I added the peas once it was warm and heated them as well.
During the week – make rice. make burgers. heat curry until warmed through and add yogurt. Tada!

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