Best Vegetables for Korean Curry

Vegetables are really important to add to the curry for texture, flavor, and color. You can really add whatever you want, but there are some other options that are commonly used in Korea. The most popular vegetable combination is onion, potato, and carrot. 

Vegetables added to curry should be cut into med to large medium pieces unless it’s something like garlic chives (부추) or garlic which is usually sliced or minced.

• Potato: Potato adds some starch and creamy texture to the curry.
• Garlic Chives (부추): Garlic chives add color and fragrance to the curry and should be added at the end of the curry cooking process right before serving.
• Bell Peppers (피망): Bell peppers add a sweet, crisp burst of flavor which helps to break up the heaviness of the curry.
• Onions: Onions can be caramelized at the beginning of the cooking process to add a sweet flavor. When making curry, the more onions, the better the flavor. 
• Carrots: Carrots add sweetness and a tender texture. They also add color and give curry that iconic curry look.
• Garlic: Garlic is added for flavor. It can be stir-fried in oil or the fat from the meat in the beginning of the cooking process.
• Mushrooms: Various kinds of mushrooms can be added to your curry. Mushrooms add umami and a plush texture to the curry.
• Corn: Corn is one of my favorite additions to curry. Corn adds a burst of sweetness and breaks up the heaviness of curry.
• Korean Squash (애호박): Zucchini or squash should be added at the end of the cooking process and only simmered shortly, or it will become mushy. It adds color and texture.
• Green Onion: Green onion adds a color contrast and fresh aromatic flavor. Add sliced green onion right before serving your curry.
• Tomato: Tomato should have the skin removed before being added to the curry. Do this by scoring the bottom of the tomato with a knife and then blanching for 10 seconds in boiling water. After blanching, place the tomato into ice water immediately. Blanching the tomato makes the skin peel off very easily. If you keep the skin on the tomato, it has a less desirable texture. Tomato adds sweetness and color to the curry.