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Kare Bap

I know Sunday is supposed to be the beginning of a week, but for me, Monday is. It always has been. It is the day I always decide to do something new; like I’m going on a diet! I’m going to read more books! I’m going to clean up! etc. Since I binged all the way through last week, I decided enough is enough! ha ha

Whenever I make fresh rice for dinner or something, I always try to find a way to make something delicious with the leftover rice the next day. Kare Bap is a great one to make with leftover rice!

I used short grain rice and Japanese curry powder. Japanese curry powder is different from Indian curry powder. The color’s yellow and it’s got a very unique scent, too.

Unlike the traditional way, I used curry powder to season the rice instead of making it with curry blocks. You might have seen these curry blocks at grocery stores. They usually make thick gravy type of curry, but I wanted to make it kind of like fried rice.

Print Recipe
Kare Bap
Course Main Dish
Servings
Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 cup beef cut into thin strips or small chunks
  • 1 red pepper sliced thinly
  • 2 tablespoons Japanese curry powder
  • cup ¼water
  • 3 cups short grain rice
  • salt and pepper to taste
Course Main Dish
Servings
Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 cup beef cut into thin strips or small chunks
  • 1 red pepper sliced thinly
  • 2 tablespoons Japanese curry powder
  • cup ¼water
  • 3 cups short grain rice
  • salt and pepper to taste
Instructions
  1. Heat oil in large pan. Add the beef and red pepper and stir until the beef is cooked. Add the curry powder, stirring. Add the water and stir until the curry powder is well mixed in water. Add the rice, stirring well until it is coated evenly with curry powder. Season with salt and pepper to taste.
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