This curry dish uses the same vegetables as the spicy chicken stew (dakdoritang). So with the left over vegetables I made curry the next night.
1 tablespoon sesame oil
1/2 pound beef cubed
1 large or 2 small carrots, 1-1.5″ pieces
1/2 large onion, diced
1 potato, big chunks
3 cups water
1/2 box, or 4 cubes of S&B Golden Curry Hot Sauce Mix
1. heat sesame oil in a medium pot, sauté beef cubes and onion in medium-high heat.
2. add carrots, potatoes, water and curry mix and bring to a boil, then cook for 10 minutes in medium boil.
3. serve over steamed rice with side of kimchi.