Nostalgic Gudasan Curry: Homemade Roux Recipe

Updated at: 07/02/2025

Transport yourself back to childhood with the comforting aroma and rich flavour of Gudasan Curry, a dish brimming with nostalgic charm. This isn't your average curry; it's a family heirloom, a taste of home passed down through generations, perfected over countless simmering pots. The secret lies in the homemade roux, a deep, complex base that elevates this curry to an entirely different level of deliciousness. Its unique blend of spices creates a symphony of warmth and flavour, perfectly balancing sweet, savoury, and subtly spicy notes.

Gudasan Curry is more than just a recipe; it's an experience. It's the lingering scent that evokes cherished memories, the satisfying warmth that settles in your soul. Are you ready to create your own batch of this magical curry and unleash its comforting embrace? Let's embark on a culinary journey and discover the step-by-step process of crafting the perfect nostalgic Gudasan Curry, starting with that essential homemade roux.

Tools Needed

  • Frying pan (20cm)
  • Stewing pot
  • Carrot peeler
  • Microwave

Ingredients

  • Chopped pork: 200g
  • Onion: 2
  • Potato: 2
  • Carrot: 1/2
  • Curry powder: 1 tablespoon
  • Wheat flour
  • Vegetable juice
  • Soy sauce
  • Ketchup
  • Sugar
  • Salt: 1 tablespoon + 1/2 teaspoon
  • Butter
  • Oil
  • Vinegar

Step-by-Step Instructions

Step 1. Prepare Ingredients and Sauté Vegetables

  • Cut onions in half. Cut one onion into 1cm wide skewers for filling. Peel and cut carrots into 1cm wide pieces. Peel potatoes and cut into 8 pieces (or 6 if small).
  • Heat oil in a frying pan. Fry onions until fragrant, then add carrots. Remove from pan.
  • Fry potatoes in a separate pan with a little oil until lightly coated, then remove.
  • Fry pork in the same pan until browned.
Cut onions in half. Cut one onion into 1cm wide skewers for filling. Peel and cut carrots into 1cm wide pieces. Peel potatoes and cut into 8 pieces (or 6 if small).Heat oil in a frying pan. Fry onions until fragrant, then add carrots. Remove from pan.Fry potatoes in a separate pan with a little oil until lightly coated, then remove.Fry pork in the same pan until browned.
Prepare Ingredients and Sauté Vegetables

Step 2. Simmer the Curry Base

  • Transfer the pork and the fried vegetables to a stewing pot. Add vegetable juice, soy sauce, ketchup, sugar, and salt. Bring to a boil, then reduce heat and simmer for 15 minutes.
Transfer the pork and the fried vegetables to a stewing pot. Add vegetable juice, soy sauce, ketchup, sugar, and salt. Bring to a boil, then reduce heat and simmer for 15 minutes.
Simmer the Curry Base

Step 3. Make the Roux

  • thinly slice the remaining half onion. Microwave covered with plastic wrap for 3 minutes until softened.
  • Heat oil in the frying pan. Add the microwaved onions and fry for 3 minutes until colored. Add butter, then flour, mixing well to prevent lumps.
  • Stir in curry powder (off the heat to prevent burning).
While the curry simmers, prepare the roux: thinly slice the remaining half onion. Microwave covered with plastic wrap for 3 minutes until softened.Heat oil in the frying pan. Add the microwaved onions and fry for 3 minutes until colored. Add butter, then flour, mixing well to prevent lumps.Stir in curry powder (off the heat to prevent burning).
Make the Roux

Step 4. Combine and Finish the Curry

  • Check if potatoes and carrots are cooked through. Add the prepared roux to the curry, adding a little broth at a time to thin the roux to desired consistency.
  • Simmer for 10 minutes, stirring gently. Taste and adjust seasoning with salt, sugar, vinegar, or more curry powder if needed. Turn off heat and let it sit for at least 30 minutes before reheating.
Check if potatoes and carrots are cooked through. Add the prepared roux to the curry, adding a little broth at a time to thin the roux to desired consistency.Simmer for 10 minutes, stirring gently. Taste and adjust seasoning with salt, sugar, vinegar, or more curry powder if needed. Turn off heat and let it sit for at least 30 minutes before reheating.
Combine and Finish the Curry

Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe

Tips

  • Using two pots makes the cooking process easier, although it requires more dishes.
  • Don't be afraid to make the roux a little thick; it will thin out when mixed into the curry.
  • The key to a good roux is to sprinkle flour on the fried onions to prevent sogginess.
  • Adding the roux at the end helps maintain the texture of the vegetables.
  • Allowing the curry to sit after cooking enhances the flavor.
  • Use vegetable juice that's not too sweet for the best flavor.

Nutrition

  • N/A

FAQs

1. Can I use store-bought curry powder instead of making the roux?

While possible, the homemade roux is key to Gudasan Curry's unique flavor. Store-bought powder will result in a different, less complex taste.

2. How long does the roux take to make?

The roux requires patience and takes about 20-30 minutes of constant stirring over low heat to achieve the desired depth of color and flavor.

3. Can I freeze leftover Gudasan Curry?

Yes! Gudasan Curry freezes beautifully. Allow it to cool completely before storing in airtight containers for up to 3 months.


So there you have it – your very own batch of nostalgic Gudasan Curry, a testament to the power of homemade goodness and cherished memories. The rich, flavorful roux is the heart of this recipe, transforming simple ingredients into a truly special dish. Enjoy the comforting warmth and savor each spoonful of this culinary heirloom.