Sagwa-curry (Korean Apple Curry) · Choi In-seon

Name: Sagwa-curry (Korean Apple Curry) · Choi In-seon
Total time: 45 min
Yield: 4
Cuisine: Korean
Ingredients: 200 g Apple, past its best; 200 g Beef topside (udunsal); 100 g Aehobak (Korean courgette); 100 g Carrot; 100 g Potato; 100 g Onion; 50 g Minced garlic; 3 tbsp Olive oil; 1 tsp Salt; 1 tsp Ground black pepper; 100 g Curry powder; 1 L Cold water; 5 tbsp Soy sauce; Parsley flakes; Vegetables to garnish; Cooked white rice

Built for apples that have gone soft in the fridge and lost their crunch. Half the fried beef and vegetables are blended smooth with the curry powder to make the base, and the other half go back in whole at the end — so one pot gives you both a sauce and something to chew.

Quelle

Rezept von 최인선 · 👨‍🍳 Küchenchef · Choi In-seon — chef (셰프); Altoran's own video titles call him '최인선 셰프'

Namen von Köchinnen, Köchen und Creators erscheinen ausschließlich als Quellenangabe. More Recipes Please ist unabhängig und wird von ihnen weder unterstützt noch gesponsert.

MBN Altoran (알토란) — Published by MBN on Altoran's own channel (알토란 - 집밥 레시피, @Recipe_MBN), whose description carries the ingredient list and a 14-step method and credits it as 'Altoran episode 229, sagwa-curry, #최인선'; the channel's own titles elsewhere call him '최인선 셰프'. Broadcaster-published text, not a viewer's write-up. What marks his version out: it is written for a mealy, past-its-best apple rather than a crisp one; the apple is diced skin-on; and half the fried beef and vegetables are blended with the curry powder into the base while the other half returns whole at the end. His published text contradicts itself on four amounts — carrot, potato, apple and olive oil — and those conflicts are documented in the ingredient notes rather than silently reconciled.

Koch: 최인선

Zubereitung im Video

최인선

⏱ 45 Min.🍽 4 Portionen🔥 470 kcal🇰🇷 Südkorea🌶️

Laktosefrei

Zubereitung

Cut the apple in half.
💡 Reach for the sad one at the back of the fridge. His whole premise is 묵은 사과 — an apple gone mealy — because a crisp one stays in stubborn cubes instead of melting into the sauce.
Trim a little off the stem end, then cut a V into the core and lift the seeds out.
Dice the apple skin-on into 1 cm cubes — his figure.
💡 Leave the skin on. It carries most of the apple's pectin and aroma, and after blending you would never know it was there.
Heat 3 tbsp of olive oil in a wide pan.
Add the 200 g of beef topside and fry it over medium heat until it has lost its raw colour all over.
Drop to low heat and add the 50 g of minced garlic.
💡 The heat comes down before the garlic goes in, and that order matters. 50 g of garlic on medium heat scorches in under a minute and turns the whole pot bitter.
Season with 1 tsp of salt and 1 tsp of pepper.
Add the diced aehobak (100 g), carrot (100 g), potato (100 g), onion (100 g) and the diced apple, and fry until the onion turns translucent.
Pour in 5 tbsp of soy sauce and stir it through.
Scoop HALF of the fried mixture into a blender with 2 cups (400 ml) of the water. Leave the other half in the pan.
💡 This split is the entire idea of the recipe, so measure it by eye and be roughly fair. Blend the lot and you have soup; blend none and you have curry powder stirred into stew.
Add the 100 g of curry powder to the blender and blend until completely smooth.
Pour the blended curry base into the pan with the reserved half.
Add the remaining 3 cups (600 ml) of water and boil on high for 3 minutes — his figure.
💡 Stir the base the whole time it comes up. Blended curry powder is thick with starch and it will catch on the bottom of the pan the moment you turn your back.
Once the curry has reduced and thickened, return the reserved half of the fried beef and vegetables and warm them through. Serve over white rice with parsley and garnish vegetables scattered over.
💡 The reserved half only needs warming — it was already cooked in step 8. Boil it again and you have destroyed the texture contrast the whole recipe was engineered to produce.

💡 Tipps

Beginner's mistake: using a good crisp apple because the mealy one looks past it. Backwards — a fresh apple stays in hard cubes and tastes sour against the curry, while a soft one collapses into sweetness. This is a recipe for the fruit bowl's rejects.
His published list and his own steps disagree on the carrot, potato, apple and olive oil — the ingredient table says 1½ carrots, 1½ potatoes, 1 apple and 5 tbsp of oil while the method says half, half, half and 3 tbsp. The gram weights (100 g each) and the oil the steps actually use are followed here. Nothing has been quietly averaged.
No topside? Any lean stewing beef works — it is diced small and fried, not braised, so the cut matters far less than usual. Chicken thigh is a fine swap too and needs no change in timing.
Korean curry powder already contains flour and salt, which is why 100 g thickens 1 L of water on its own with no roux. Do not substitute Indian curry powder one-for-one — it will not thicken and it will be far too strong.