Description OTTOGI Spicy Curry 190g [Ready Meals] 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’s Spicy 3-min Curry has been well preserved since it started back in ‘81. To this day, Ottogi have continued to satisfy people of all ages around the world in providing a versitile, wholesome flavour with a delicious mix of vegetables such as potatoes, carrots and onion. Slightly hotter than the Medium Curry, Ottogi’s Curry (Spicy) still holds the rich flavor & authentic spices such curry powder. Quick and easy to prepare, simply boil or microwave the inner pouch to enjoy a delicious quality mix of vegetables in a rich, tropically spiced sauce that is nutrious and ready to eat in just 3 minutes. Delicious and satisfying Ottogi’s Spicy 3-min Curry ready meals are No refrigeration needed, making these shelf-stable meals ideal for work or travel. Ready in just 3 minute, Ottogi’s Spicy 3-min Curry meals are quick and convenient options at lunch or dinner. Tastes great on its own, or add your favorite vegetables for a delicious custom meal. Korean Curry on Rice – 2 tablespoons OTTOGI sesame oil – 1 pound boneless beef short ribs, cut into 1-inch cubes – 1/2 medium onion, diced – 1 medium carrots, peeled and cubed – 2 small red or yellow potatoes, peeled and cubed – 1/2 large sweet potato, peeled and cubed – 1/2 cups water – 1 OTTOGI Spicy 3-min Curry – 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 OTTOGI Spicy 3-min Curry 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.
