Easiest Guide To Make A Spicy Korean Curry With Indian Spices!

Making a steamy bowl of spicy Korean curry with Indian spices might sound a little difficult initially. However, let me tell you something.

Being from a middle-class Indian household, I have always tried to find comfort and make do with things that I can find at home. The staples, I mean. And while some of them might taste different from the authentic Korean spices, most of them actually check the box. 

If you are new to mixing these two cuisines together but don’t know how to make it right, or how to take the first step, then I have you covered! 

In today’s blog, I will be sharing with you one of the Korean-Indian fusion dishes that is really close to my heart. Not because of how easy it is to make, but because of the comfort it brings. 

So, keep reading to know about how to make a spicy Korean curry with Indian spices… 

Can You Make A Spicy Korean Curry With Indian Spices?

A Korean Curry (also called Kare) is basically a dish where you serve steaming hot rice with a curry made primarily with vegetables and your preferred source of protein in a rich and comforting broth. 

When I first heard about this dish, I genuinely thought that this is the meal that I have had literally everyday growing up as a child. But just with a Korean twist. 

So, is it possible to make a spicy Korean curry with Indian spices that are lying in your kitchen cabinet? Yes, you can! And that too very comfortably.  

This is mainly because it has a flavor profile that’s already a fusion in itself: it is milder, slightly sweet, and often uses a packaged roux or curry powder base rather than an elaborate spice blend. 

And that’s not all! 

You might be supposed to know that you have a natural bridge to Indian spices since the standard Korean curry spice mixes already include some familiar ingredients. These are:

• Turmeric. 

• Cumin. 

• Coriander. 

• Onion. 

• Garlic. 

• Fenugreek. 

So, for example, if you don’t have a Korean curry powder or a pre-made roux, you can simulate that base by using Indian spices just like I did. For that, you just need to adjust proportions, and layer in sweetness, aromatics, and a mild heat. 

What I realized is that I just need to respect the Korean curry’s lean toward gentle spice (not blazing hot) and its slightly sweet-savory balance. In other words, the Indian spices should add the spiciness to the curry. But, you should not make the dish “masaledaar” as per say. 

What Are The Indian Alternatives To Korean Spices?

While I do know where I can source my Korean spices and ingredients from now, I had absolutely no clue initially. So, I had experimented for a few months, trying to get the Korean flavor profile right. 

Which is how I know about the right Indian spices that can be a great alternative to their Korean counterparts. 

Here’s a list that you should check out:

Korean Curry Flavor Component	Typical Korean Ingredient	Indian Available Alternative(s)
Yellow color, mild curry base	Turmeric (in curry powder)	Turmeric powder (Indian)
Warm aromatics, base spiciness	Cumin, coriander, fenugreek, onion, garlic	Cumin (jeera), coriander powder, fenugreek seeds, onion/garlic paste
Heat / chili	Some Korean curry powders have mild red pepper	Kashmiri red chili (for color), cayenne or Indian red chili (for heat)
Sweetness balance	Added sugar in some curry blocks	A touch of brown sugar, jaggery, or honey
Savory / umami depth	Yeast extract, soy sauce, MSG in packaged roux	Soy sauce or tamari, mushroom powder, a pinch of MSG (optional)
Thickness / roux-like body	Roux block (flour + fat)	Add a small amount of all-purpose flour or chickpea flour (besan) + butter/oil

Note: According to Yeji’s Kitchen Stories, Korean curry evolved from Japanese curry, which itself was influenced historically by British and Indian curry systems. Therefore, your Indian spice substitutions simply nudge it back toward its roots. 

How To Make A Spicy Korean Curry With Indian Spices?

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Using Indian spices to make the Korean curry has another advantage that most people tend to forget. You see, Indian spices also give you control overheat level, sourcing, freshness, and flavor. This is because you know your spices better than that of another country. 

Now that you are aware of the fact that you can totally make a spicy Korean curry with Indian spices that are already there in your kitchen, let me tell you how exactly you can do that. 

Here is a step-by-step recipe of making a spicy Korean curry with Indian spices in the easiest way possible. Also, please note that the quantity I have mentioned in this blog is to make 4 servings. 

Here’s the recipe:

Ingredients (With Indian-Spice Alternatives)

• 300 g meat (chicken, pork, beef, or tofu) cut into bite-size pieces 

• 1 large onion, chopped 

• 2 medium potatoes, peeled & diced 

• 1 medium carrot, sliced 

• 2 cloves garlic, minced 

• 1 Tbsp ginger, minced 

• 2 Tbsp oil or butter 

• ½ tsp cumin seeds 

• 1 Tbsp homemade “Korean-style curry powder” (see below) 

• ½ tsp garam masala (optional, for aroma) 

• 1 Tbsp cornflour (or all-purpose flour) 

• 3 cups water or stock 

• ⅓ tsp Kashmiri red chili (or to taste) 

• ½ tsp turmeric 

• 1 Tbsp soy sauce 

• 1 Tbsp brown sugar or jaggery 

• Salt to taste 

• (Optional) A splash of milk, cream, or coconut milk for creaminess 

• Fresh coriander / chopped spring onion to garnish 

For the “Korean-style curry powder” (makes enough for this recipe)

• 1 tsp turmeric 

• ½ tsp cumin powder 

• ⅛ tsp fenugreek (optional, ground) 

• 1 tsp coriander powder 

• ¼ tsp onion powder (optional) 

• Pinch of mild chili powder (for color) 

Mix these together. And yes, you can scale as needed. 

How To Make:

• Heat oil / butter + cumin seeds: In a heavy-bottomed pot, warm oil or butter. Add cumin seeds and let them sputter briefly. 

• Saute aromatics: Add chopped onion and sauté until translucent. Add garlic + ginger and cook for 1 minute more. 

• Brown the meat: Add your protein, stir, and cook until lightly seared on all sides. 

• Add vegetables: Stir in the potatoes and carrot; cook briefly. 

• Mix the spice: Sprinkle your homemade curry powder mix, turmeric, Kashmiri chili, and, optionally, garam masala. Stir well to coat meat and vegetables, letting the raw spices bloom for 30 seconds. 

• Make a roux/thickener: In a small bowl, mix cornflour (or flour) with little water to make a slurry. Add this to the pot and stir. 

• Mix liquid + sugar + soy sauce: Pour in water or stock. Add soy sauce and brown sugar. Stir to combine well. 

• Simmer: Bring to a gentle boil, then reduce heat and simmer for ~15–20 minutes (or until vegetables are tender and meat is cooked). If too thin, simmer uncovered to thicken. 

• Adjust & finish: Taste and adjust salt, heat (add more chili if needed), and sweetness. If you like creamy texture, stir in a splash of milk, cream, or coconut milk toward the end and simmer for 2 more minutes. 

• Serve: Serve over steamed rice (short-grain or jasmine). Garnish with coriander or spring onions. Pair with kimchi or pickled radish if you like.