Japanese/Korean Curry

I haven't cooked in so long! (wifey material? ha...) The bf's mom gave me 2 potatoes and a packet of curry, so I decided to make a huge pot of it to last the week. If you haven't had Japanese/Korean curry, it's so good. It's smells amazing, and it's not too spicy. The sauce is thick and tastes very warm and comforting. I'm not sure what makes it either Japanese or Korean, because they look exactly the same to me.

It's one of the easiest things to make! These are the ingredients I used, you can mix it up and add whatever you'd like. A Little Bit Of Evrything likes to put garlic and jalapenos in hers, so it's all your preference.

Ingredients:
1 Box of Golden Curry Sauce Mix (hot)
2 Idaho potatoes
2 Onions
5 Carrots
1 lb of beef chunks

Start by boiling 6 cups of water because it can take a while.

Chop the onions, potatoes and carrots. You want all of the ingredients to be around the same size. That helps them cook more evenly. So I cut them around the size of the beef chunks.

Cook the beef in a pan until they are cooked through. The box said to cook the onions and beef together, but my pan isn't large enough.

Then I cooked the onions until they were slightly transparent.

Throw the cooked beef, cooked onions, potatoes and carrots into the pot of boiling water!

The curry packet comes in a pack of 2.

I like my curry flavorful, so I threw the entire box in (2 packets). You can choose to use less and just refrigerate the unused portions.

Stir so the curry block melts, then simmer with a lid for about 15 minutes. Look how much it makes!

Serve over short grain rice, and chow down!