Shared Recipe

Chadolbagi Mexican-Style Curry

Name: Chadolbagi Mexican-Style Curry
Cook time: 25 min
Yield: 2인분
Ingredients: Chadolbagi (thinly sliced beef brisket) 200g; Onion 1 (medium size, about 150g); Potato 1 (medium size, about 120g); Carrot 1/2 (about 70g); Cooking oil 1 tbsp; Butter 10g (optional but recommended); Curry powder (powdered or block type) 3–4 tbsp (or 60–80g); Water 500ml; Salt about 1/2 tsp (to taste, adjust as needed); Black pepper a pinch; Soy sauce 1 tbsp; Sugar 1 tsp (to balance tomato acidity, adjust as needed); Korean red pepper flakes (gochugaru) or chili powder 1–2 tsp (to adjust spiciness); Ketchup or tomato sauce 3 tbsp; Commercial stock seasoning (such as Dashida) 1/2–1 tsp; Smoked duck 50–70g (for topping, optional); Minced garlic 1 tbsp (if available, to boost flavor); Paprika powder 1 tsp (if available, to enhance Mexican-style color and aroma); Lime or lemon juice 1 tsp (optional but recommended, for a refreshing finish); Chopped cilantro or scallions a little (for garnish, optional); 2 bowls of cooked rice (to serve with the curry)

A fusion curry that combines the rich, nutty flavor of chadolbagi (thinly sliced beef brisket) with Mexican-style chili aroma and a tomato base. Compared to typical Japanese curry, it’s more spice-forward, slightly spicy, and well-balanced with acidity and sweetness for a clean, non-greasy finish.

25 min

2 servings

750kcal

Medium

Chadolbagi (thinly sliced beef brisket) 200g
Onion 1 (medium size, about 150g)
Potato 1 (medium size, about 120g)
Carrot 1/2 (about 70g)
Cooking oil 1 tbsp
Butter 10g (optional but recommended)
Curry powder (powdered or block type) 3–4 tbsp (or 60–80g)
Water 500ml
Salt about 1/2 tsp (to taste, adjust as needed)
Black pepper a pinch
Soy sauce 1 tbsp
Sugar 1 tsp (to balance tomato acidity, adjust as needed)
Korean red pepper flakes (gochugaru) or chili powder 1–2 tsp (to adjust spiciness)
Ketchup or tomato sauce 3 tbsp
Commercial stock seasoning (such as Dashida) 1/2–1 tsp
Smoked duck 50–70g (for topping, optional)
Minced garlic 1 tbsp (if available, to boost flavor)
Paprika powder 1 tsp (if available, to enhance Mexican-style color and aroma)
Lime or lemon juice 1 tsp (optional but recommended, for a refreshing finish)
Chopped cilantro or scallions a little (for garnish, optional)
2 bowls of cooked rice (to serve with the curry)

CurryFusionKoreanMexican-styleChadolbagiRice bowlSpicy

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