Description

OTTOGI Curry Powder Mild 100g/1kg

Founded in May of ‘69, Ottogi’s first product was the Ottogi Curry and the first Korean made curry powder. Since then, Ottogi has improved to enrich the same great taste, with traditional, authentic spices that still remain true to Ottogi’s history.

With its rich yellow colour and soft texture, the quality of Ottogi Mild Curry has been well preserved, and continues to this day to satisfy people of all ages, around the world in providing a versitile, wholesome flavour.OTTOGI Curry still has a place in the spice drawer as it can add a unique taste to a variety of recipes. Curry powder can be used to season roasted vegetables, pureed soups, hummus, egg salad, and even popcorn. It will give an ordinary recipe a touch of warmth and depth.

Mild spiced for comfort, the Ottogi Curry Mild is made from an authentic blend of tropical spices that bring a well-known rich flavour. With a soft texture & traditional quality taste that is well preserved, the mild curry features a rich yellow colour from turmeric, is very soluble and easy to prepare. 100g is in the Sachet, so it is convenient to use for everyday meals. The 1kg is suitable for use in several guest dinners or food services industry even, which covers 50 people in a single 1kg package.

Korean Mild Curry on Rice

• 2 tablespoons OTTOGI Sesame Oil
• 1 pound boneless beef short ribs, cut into 1-inch cubes
• 1 medium onion, diced
• 2 medium carrots, peeled and cubed
• 2 small red or yellow potatoes, peeled and cubed
• 1/2 large sweet potato, peeled and cubed
• 3 cups water
• 100 grams of OTTOGI Mild Curry powder
• Finely chopped fresh chives, for garnish
• Steamed OTTOGI Taste Cooked Rice, for serving
• Kimchi, for serving

1. Warm the sesame oil over medium-high heat in a large pot or Dutch oven. Add the boneless beef short rib and diced onions, and sauté until the beef is nicely browned on all sides, 4 to 5 minutes.

2. Add the carrots, potatoes, sweet potatoes, water and curry powder to the pot and mix well. Bring to a boil and then turn down to a medium boil and let cook for another 8 to 10 minutes, or until the potatoes are cooked through. Serve over steamed rice and garnish with diced chives and with some kimchi on the side.