Korean School Meal 1 (학교 급식, HakGyo GeupSik) | Aeri's Kitchen

curry powder

🥗Healthier: homemade curry spice blend

💰Cheaper: turmeric + cumin + coriander

Homemade blend allows control over spices and can be less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium version reduces sodium intake.

chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is a plant-based protein, while chickpeas are budget-friendly.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

Make Tteokgalbi by blending chopped onion, carrot, and garlic in a blender.

Add 1 lb ground beef to the blended vegetables and mix until dough-like.

Form golf ball-sized pieces of the mixture into patties.

Fry the patties in a slightly oiled pan on medium heat until browned.

For the cucumber side, slice 2 cups of seedless cucumber and season with salt and sugar, letting it sit for 10 minutes.

Slice onion thinly and mix with seasoning ingredients in a bowl.

After 10 minutes, combine cucumbers and onion with the sauce and sprinkle sesame seeds on top.

For the curry, chop potatoes, onion, carrot, and chicken into half-inch cubes.

Fry the chopped vegetables in a preheated pan with cooking oil and ⅛ tsp salt for 6 minutes on medium-high.

Fry the chicken in a separate pan with a pinch of salt and black pepper for 3 minutes on high.

Combine fried vegetables and chicken in a pot, add water, and boil for 5 minutes.

Reduce heat and stir in Korean curry powder, then add ⅓ cup frozen peas and cook for 3 more minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens