It's time for another episode of Cooking with Shin! This time, Shin will show us how to make her favorite Korean comfort food, Yellow Curry and Rice, as seen in the K-drama Heirs. Follow along with her recipe as she shows us her step by step cooking techniques.


Curry Rice (카레 라이스)

0.5 ~1 lb. Beef stew meat, cut to bite-size chunks

1⁄2 teaspoon Turmeric powder

1 teaspoon Neutral-tasting oil (sunflower seed oil)

1⁄2 Medium-sized onion, cut to large dice

1 Russet potato, peeled and cut to bite-size chunks

2 Skinny carrots, peeled and cut to chunks

1 packet Korean curry / Japanese curry

1⁄2 Red bell pepper, core and seeds removed, cut to large triangles

1 Cup Broccoli, cut to small florets

(feel free to substitute with chicken or eliminate meat altogether)


1. Mix beef with turmeric powder. Set aside.

2. Prepare the vegetables. Onion, potato and carrot are considered to be the holy trinity of curry vegetables. Feel free to include other vegetables such as mushrooms and cauliflower, cleaned and cut to bite-size chunks like other vegetables.

3. In a heated stew pot, drizzle oil and add turmeric powder-coated beef. Sprinkle a
pinch of salt. Over medium-low heat, cook until beef turns brown. Stir occasionally
to brown all sides. Remove beef and set aside.

4. Add garlic and onion and sauté in the pot. There should be enough beef fat left to cook garlic and onion, but feel free to drizzle more oil if necessary.

5. When all garlic and onion pieces are well-coated and they start turning translucent, add potato and carrot pieces. Stir to coat all around, then add a bay leaf and water. Bring it up to a boil then simmer for 30 minutes to an hour, until potato pieces are

6. Mix in Korean curry powder from the packet. Add red bell pepper and broccoli. Bring it up to a boil and cook until red bell pepper and broccoli are cooked, but not completely soft. Remove from heat and serve with rice. You can also serve it with noodles and make it curry noodles.

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Make sure to tune into the Cooking with Shin channel to learn how to make other favorite Korean dishes like Green Tea Mochi and Japchae HERE.

Originally from Seoul, South Korea, Shin trained at the Institute of Culinary Education before working for some of New York City's finest Michelin starred restaurants including Jean Georges, Gilt, and Adour. In 2012, Shin began a career as an independent culinary instructor, focusing on Korean food and has been invited to teach at the Korea Society, the Natural Gourmet Institute, Whole Foods, the Bowery Culinary Center, Brooklyn Kitchen, the Jewish Community Center, and many other venues across New York City.

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