Symfony Profiler

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      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "RECIPE-Korean-Curry-Rice-Kare-Rice"
    +title: "[RECIPE] Korean Curry Rice (Kare Rice)"
    +url: "https://mykoreankitchen.com/korean-curry-rice/"
    +body: """
      Ingredients\n
      \n
      ```\n
      \n
      <span style="color:#323232;">250 g beef chuck steak (or your choice of meat), (8.8 ounce), diced\n
      </span><span style="color:#323232;">1 Tbsp sweet rice wine (mirin)\n
      </span><span style="color:#323232;">3/4 cup water , to mix with the curry powder\n
      </span><span style="color:#323232;">100 g Korean curry powder (3.5 ounce)\n
      </span><span style="color:#323232;">2 Tbsp cooking oil\n
      </span><span style="color:#323232;">200 g onion (7 ounce), peeled and cut into large cubes\n
      </span><span style="color:#323232;">70 g salted butter (2.5 ounce)\n
      </span><span style="color:#323232;">150 g potato (5.3 ounce), peeled and cut into large cubes\n
      </span><span style="color:#323232;">120 g carrot (4.2 ounce), peeled and cut into large cubes\n
      </span><span style="color:#323232;">4 cups water\n
      </span><span style="color:#323232;">steamed rice , to serve\n
      </span>\n
      ```\n
      \n
      Instructions\n
      \n
      ```\n
      \n
      <span style="color:#323232;">In a bowl, marinate the meat with sweet rice wine (mirin), then set it aside for 5 minutes.\n
      </span><span style="color:#323232;">In a small jug, combine 3/4 cup of water with the Korean curry powder. Mix well until you achieve a smooth, well-blended mixture.\n
      </span><span style="color:#323232;">Preheat a large pot (e.g. dutch oven) over medium-high heat. Then, add the cooking oil and sauté the onions until they turn golden brown.\n
      </span><span style="color:#323232;">Add the previously marinated meat to the pot and stir. Cook the meat until it reaches a medium level of doneness, with a slight hint of pink in the center.\n
      </span><span style="color:#323232;">Add the butter to the pot and stir until it completely melts and evenly incorporates into the dish.\n
      </span><span style="color:#323232;">Add the potato and carrot pieces to the pot, and then pour in 4 cups of water.\n
      </span><span style="color:#323232;">Bring the pot to a boil over medium-high heat. Continue cooking uncovered for about 30 minutes, periodically skimming off any bubbles or foam that may form on the surface and discarding them. Stir occasionally to prevent sticking.\n
      </span><span style="color:#323232;">Finally, add the prepared curry powder mixture to the pot and stir it in until the curry thickens, which should take around 1 minute.\n
      </span><span style="color:#323232;">Serve the curry on a bed of steamed rice with a variety of side dishes to complement the flavors. Some popular side dishes include kimchi, radish kimchi, pickled radish, and a refreshing pickled cucumber. You can store any leftover curry in an airtight container in the refrigerator for 3 to 4 days, or freeze it for up to 3 months.\n
      </span>\n
      ```
      """
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    -titleTs: "'curri':3 'kare':5 'korean':2 'recip':1 'rice':4,6"
    -bodyTs: "'1':15,283 '100':30 '120':69 '150':58 '2':37 '2.5':56 '200':41 '250':2 '3':333,343 '3.5':35 '3/4':21,111 '30':238 '4':80,218,335 '4.2':72 '5':104 '5.3':61 '7':44 '70':52 '8.8':12 'achiev':124 'add':144,157,187,205,262 'airtight':327 'around':282 'asid':102 'bed':290 'beef':4 'blend':129 'boil':227 'bowl':90 'bring':222 'brown':156 'bubbl':244 'butter':55,189 'carrot':71,209 'center':186 'choic':9 'chuck':5 'combin':110 'complement':301 'complet':197 'contain':328 'continu':233 'cook':39,146,167,234 'cube':51,68,79 'cucumb':318 'cup':22,81,112,219 'curri':28,33,118,265,277,287,324 'cut':48,65,76 'day':336 'dice':14 'discard':254 'dish':204,299,307 'done':177 'dutch':136 'e.g':135 'even':200 'final':261 'flavor':303 'foam':246 'form':249 'freez':338 'g':3,31,42,53,59,70 'golden':155 'heat':142,232 'high':141,231 'hint':181 'includ':308 'incorpor':201 'ingredi':1 'instruct':87 'jug':109 'kimchi':309,311 'korean':32,117 'larg':50,67,78,133 'leftov':323 'level':175 'marin':91,160 'may':248 'meat':11,93,161,169 'medium':140,174,230 'medium-high':139,229 'melt':198 'minut':105,239,284 'mirin':20,98 'mix':25,120 'mixtur':130,267 'month':344 'occasion':257 'oil':40,147 'onion':43,151 'ounc':13,36,45,57,62,73 'oven':137 'peel':46,63,74 'period':240 'pickl':312,317 'piec':210 'pink':183 'popular':305 'pot':134,164,192,213,224,270 'potato':60,207 'pour':216 'powder':29,34,119,266 'preheat':131 'prepar':264 'prevent':259 'previous':159 'radish':310,313 'reach':172 'refresh':316 'refriger':331 'rice':18,84,96,293 'salt':54 'sauté':149 'serv':86,285 'set':100 'side':298,306 'skim':241 'slight':180 'small':108 'smooth':126 'steak':6 'steam':83,292 'stick':260 'stir':166,194,256,272 'store':321 'surfac':252 'sweet':17,95 'take':281 'tbsp':16,38 'thicken':278 'turn':154 'uncov':235 'varieti':296 'water':23,82,114,221 'well':121,128 'well-blend':127 'wine':19,97"
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    +magazine: App\Entity\Magazine {#266
      +icon: Proxies\__CG__\App\Entity\Image {#247 …}
      +name: "cooking@lemmy.world"
      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
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    +slug: "RECIPE-Korean-Curry-Rice-Kare-Rice"
    +title: "[RECIPE] Korean Curry Rice (Kare Rice)"
    +url: "https://mykoreankitchen.com/korean-curry-rice/"
    +body: """
      Ingredients\n
      \n
      ```\n
      \n
      <span style="color:#323232;">250 g beef chuck steak (or your choice of meat), (8.8 ounce), diced\n
      </span><span style="color:#323232;">1 Tbsp sweet rice wine (mirin)\n
      </span><span style="color:#323232;">3/4 cup water , to mix with the curry powder\n
      </span><span style="color:#323232;">100 g Korean curry powder (3.5 ounce)\n
      </span><span style="color:#323232;">2 Tbsp cooking oil\n
      </span><span style="color:#323232;">200 g onion (7 ounce), peeled and cut into large cubes\n
      </span><span style="color:#323232;">70 g salted butter (2.5 ounce)\n
      </span><span style="color:#323232;">150 g potato (5.3 ounce), peeled and cut into large cubes\n
      </span><span style="color:#323232;">120 g carrot (4.2 ounce), peeled and cut into large cubes\n
      </span><span style="color:#323232;">4 cups water\n
      </span><span style="color:#323232;">steamed rice , to serve\n
      </span>\n
      ```\n
      \n
      Instructions\n
      \n
      ```\n
      \n
      <span style="color:#323232;">In a bowl, marinate the meat with sweet rice wine (mirin), then set it aside for 5 minutes.\n
      </span><span style="color:#323232;">In a small jug, combine 3/4 cup of water with the Korean curry powder. Mix well until you achieve a smooth, well-blended mixture.\n
      </span><span style="color:#323232;">Preheat a large pot (e.g. dutch oven) over medium-high heat. Then, add the cooking oil and sauté the onions until they turn golden brown.\n
      </span><span style="color:#323232;">Add the previously marinated meat to the pot and stir. Cook the meat until it reaches a medium level of doneness, with a slight hint of pink in the center.\n
      </span><span style="color:#323232;">Add the butter to the pot and stir until it completely melts and evenly incorporates into the dish.\n
      </span><span style="color:#323232;">Add the potato and carrot pieces to the pot, and then pour in 4 cups of water.\n
      </span><span style="color:#323232;">Bring the pot to a boil over medium-high heat. Continue cooking uncovered for about 30 minutes, periodically skimming off any bubbles or foam that may form on the surface and discarding them. Stir occasionally to prevent sticking.\n
      </span><span style="color:#323232;">Finally, add the prepared curry powder mixture to the pot and stir it in until the curry thickens, which should take around 1 minute.\n
      </span><span style="color:#323232;">Serve the curry on a bed of steamed rice with a variety of side dishes to complement the flavors. Some popular side dishes include kimchi, radish kimchi, pickled radish, and a refreshing pickled cucumber. You can store any leftover curry in an airtight container in the refrigerator for 3 to 4 days, or freeze it for up to 3 months.\n
      </span>\n
      ```
      """
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        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "RECIPE-Korean-Curry-Rice-Kare-Rice"
    +title: "[RECIPE] Korean Curry Rice (Kare Rice)"
    +url: "https://mykoreankitchen.com/korean-curry-rice/"
    +body: """
      Ingredients\n
      \n
      ```\n
      \n
      <span style="color:#323232;">250 g beef chuck steak (or your choice of meat), (8.8 ounce), diced\n
      </span><span style="color:#323232;">1 Tbsp sweet rice wine (mirin)\n
      </span><span style="color:#323232;">3/4 cup water , to mix with the curry powder\n
      </span><span style="color:#323232;">100 g Korean curry powder (3.5 ounce)\n
      </span><span style="color:#323232;">2 Tbsp cooking oil\n
      </span><span style="color:#323232;">200 g onion (7 ounce), peeled and cut into large cubes\n
      </span><span style="color:#323232;">70 g salted butter (2.5 ounce)\n
      </span><span style="color:#323232;">150 g potato (5.3 ounce), peeled and cut into large cubes\n
      </span><span style="color:#323232;">120 g carrot (4.2 ounce), peeled and cut into large cubes\n
      </span><span style="color:#323232;">4 cups water\n
      </span><span style="color:#323232;">steamed rice , to serve\n
      </span>\n
      ```\n
      \n
      Instructions\n
      \n
      ```\n
      \n
      <span style="color:#323232;">In a bowl, marinate the meat with sweet rice wine (mirin), then set it aside for 5 minutes.\n
      </span><span style="color:#323232;">In a small jug, combine 3/4 cup of water with the Korean curry powder. Mix well until you achieve a smooth, well-blended mixture.\n
      </span><span style="color:#323232;">Preheat a large pot (e.g. dutch oven) over medium-high heat. Then, add the cooking oil and sauté the onions until they turn golden brown.\n
      </span><span style="color:#323232;">Add the previously marinated meat to the pot and stir. Cook the meat until it reaches a medium level of doneness, with a slight hint of pink in the center.\n
      </span><span style="color:#323232;">Add the butter to the pot and stir until it completely melts and evenly incorporates into the dish.\n
      </span><span style="color:#323232;">Add the potato and carrot pieces to the pot, and then pour in 4 cups of water.\n
      </span><span style="color:#323232;">Bring the pot to a boil over medium-high heat. Continue cooking uncovered for about 30 minutes, periodically skimming off any bubbles or foam that may form on the surface and discarding them. Stir occasionally to prevent sticking.\n
      </span><span style="color:#323232;">Finally, add the prepared curry powder mixture to the pot and stir it in until the curry thickens, which should take around 1 minute.\n
      </span><span style="color:#323232;">Serve the curry on a bed of steamed rice with a variety of side dishes to complement the flavors. Some popular side dishes include kimchi, radish kimchi, pickled radish, and a refreshing pickled cucumber. You can store any leftover curry in an airtight container in the refrigerator for 3 to 4 days, or freeze it for up to 3 months.\n
      </span>\n
      ```
      """
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      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "RECIPE-Korean-Curry-Rice-Kare-Rice"
    +title: "[RECIPE] Korean Curry Rice (Kare Rice)"
    +url: "https://mykoreankitchen.com/korean-curry-rice/"
    +body: """
      Ingredients\n
      \n
      ```\n
      \n
      <span style="color:#323232;">250 g beef chuck steak (or your choice of meat), (8.8 ounce), diced\n
      </span><span style="color:#323232;">1 Tbsp sweet rice wine (mirin)\n
      </span><span style="color:#323232;">3/4 cup water , to mix with the curry powder\n
      </span><span style="color:#323232;">100 g Korean curry powder (3.5 ounce)\n
      </span><span style="color:#323232;">2 Tbsp cooking oil\n
      </span><span style="color:#323232;">200 g onion (7 ounce), peeled and cut into large cubes\n
      </span><span style="color:#323232;">70 g salted butter (2.5 ounce)\n
      </span><span style="color:#323232;">150 g potato (5.3 ounce), peeled and cut into large cubes\n
      </span><span style="color:#323232;">120 g carrot (4.2 ounce), peeled and cut into large cubes\n
      </span><span style="color:#323232;">4 cups water\n
      </span><span style="color:#323232;">steamed rice , to serve\n
      </span>\n
      ```\n
      \n
      Instructions\n
      \n
      ```\n
      \n
      <span style="color:#323232;">In a bowl, marinate the meat with sweet rice wine (mirin), then set it aside for 5 minutes.\n
      </span><span style="color:#323232;">In a small jug, combine 3/4 cup of water with the Korean curry powder. Mix well until you achieve a smooth, well-blended mixture.\n
      </span><span style="color:#323232;">Preheat a large pot (e.g. dutch oven) over medium-high heat. Then, add the cooking oil and sauté the onions until they turn golden brown.\n
      </span><span style="color:#323232;">Add the previously marinated meat to the pot and stir. Cook the meat until it reaches a medium level of doneness, with a slight hint of pink in the center.\n
      </span><span style="color:#323232;">Add the butter to the pot and stir until it completely melts and evenly incorporates into the dish.\n
      </span><span style="color:#323232;">Add the potato and carrot pieces to the pot, and then pour in 4 cups of water.\n
      </span><span style="color:#323232;">Bring the pot to a boil over medium-high heat. Continue cooking uncovered for about 30 minutes, periodically skimming off any bubbles or foam that may form on the surface and discarding them. Stir occasionally to prevent sticking.\n
      </span><span style="color:#323232;">Finally, add the prepared curry powder mixture to the pot and stir it in until the curry thickens, which should take around 1 minute.\n
      </span><span style="color:#323232;">Serve the curry on a bed of steamed rice with a variety of side dishes to complement the flavors. Some popular side dishes include kimchi, radish kimchi, pickled radish, and a refreshing pickled cucumber. You can store any leftover curry in an airtight container in the refrigerator for 3 to 4 days, or freeze it for up to 3 months.\n
      </span>\n
      ```
      """
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      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "RECIPE-Korean-Curry-Rice-Kare-Rice"
    +title: "[RECIPE] Korean Curry Rice (Kare Rice)"
    +url: "https://mykoreankitchen.com/korean-curry-rice/"
    +body: """
      Ingredients\n
      \n
      ```\n
      \n
      <span style="color:#323232;">250 g beef chuck steak (or your choice of meat), (8.8 ounce), diced\n
      </span><span style="color:#323232;">1 Tbsp sweet rice wine (mirin)\n
      </span><span style="color:#323232;">3/4 cup water , to mix with the curry powder\n
      </span><span style="color:#323232;">100 g Korean curry powder (3.5 ounce)\n
      </span><span style="color:#323232;">2 Tbsp cooking oil\n
      </span><span style="color:#323232;">200 g onion (7 ounce), peeled and cut into large cubes\n
      </span><span style="color:#323232;">70 g salted butter (2.5 ounce)\n
      </span><span style="color:#323232;">150 g potato (5.3 ounce), peeled and cut into large cubes\n
      </span><span style="color:#323232;">120 g carrot (4.2 ounce), peeled and cut into large cubes\n
      </span><span style="color:#323232;">4 cups water\n
      </span><span style="color:#323232;">steamed rice , to serve\n
      </span>\n
      ```\n
      \n
      Instructions\n
      \n
      ```\n
      \n
      <span style="color:#323232;">In a bowl, marinate the meat with sweet rice wine (mirin), then set it aside for 5 minutes.\n
      </span><span style="color:#323232;">In a small jug, combine 3/4 cup of water with the Korean curry powder. Mix well until you achieve a smooth, well-blended mixture.\n
      </span><span style="color:#323232;">Preheat a large pot (e.g. dutch oven) over medium-high heat. Then, add the cooking oil and sauté the onions until they turn golden brown.\n
      </span><span style="color:#323232;">Add the previously marinated meat to the pot and stir. Cook the meat until it reaches a medium level of doneness, with a slight hint of pink in the center.\n
      </span><span style="color:#323232;">Add the butter to the pot and stir until it completely melts and evenly incorporates into the dish.\n
      </span><span style="color:#323232;">Add the potato and carrot pieces to the pot, and then pour in 4 cups of water.\n
      </span><span style="color:#323232;">Bring the pot to a boil over medium-high heat. Continue cooking uncovered for about 30 minutes, periodically skimming off any bubbles or foam that may form on the surface and discarding them. Stir occasionally to prevent sticking.\n
      </span><span style="color:#323232;">Finally, add the prepared curry powder mixture to the pot and stir it in until the curry thickens, which should take around 1 minute.\n
      </span><span style="color:#323232;">Serve the curry on a bed of steamed rice with a variety of side dishes to complement the flavors. Some popular side dishes include kimchi, radish kimchi, pickled radish, and a refreshing pickled cucumber. You can store any leftover curry in an airtight container in the refrigerator for 3 to 4 days, or freeze it for up to 3 months.\n
      </span>\n
      ```
      """
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      +title: "cooking"
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        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +domain: Proxies\__CG__\App\Entity\Domain {#1924 …}
    +slug: "RECIPE-Korean-Curry-Rice-Kare-Rice"
    +title: "[RECIPE] Korean Curry Rice (Kare Rice)"
    +url: "https://mykoreankitchen.com/korean-curry-rice/"
    +body: """
      Ingredients\n
      \n
      ```\n
      \n
      <span style="color:#323232;">250 g beef chuck steak (or your choice of meat), (8.8 ounce), diced\n
      </span><span style="color:#323232;">1 Tbsp sweet rice wine (mirin)\n
      </span><span style="color:#323232;">3/4 cup water , to mix with the curry powder\n
      </span><span style="color:#323232;">100 g Korean curry powder (3.5 ounce)\n
      </span><span style="color:#323232;">2 Tbsp cooking oil\n
      </span><span style="color:#323232;">200 g onion (7 ounce), peeled and cut into large cubes\n
      </span><span style="color:#323232;">70 g salted butter (2.5 ounce)\n
      </span><span style="color:#323232;">150 g potato (5.3 ounce), peeled and cut into large cubes\n
      </span><span style="color:#323232;">120 g carrot (4.2 ounce), peeled and cut into large cubes\n
      </span><span style="color:#323232;">4 cups water\n
      </span><span style="color:#323232;">steamed rice , to serve\n
      </span>\n
      ```\n
      \n
      Instructions\n
      \n
      ```\n
      \n
      <span style="color:#323232;">In a bowl, marinate the meat with sweet rice wine (mirin), then set it aside for 5 minutes.\n
      </span><span style="color:#323232;">In a small jug, combine 3/4 cup of water with the Korean curry powder. Mix well until you achieve a smooth, well-blended mixture.\n
      </span><span style="color:#323232;">Preheat a large pot (e.g. dutch oven) over medium-high heat. Then, add the cooking oil and sauté the onions until they turn golden brown.\n
      </span><span style="color:#323232;">Add the previously marinated meat to the pot and stir. Cook the meat until it reaches a medium level of doneness, with a slight hint of pink in the center.\n
      </span><span style="color:#323232;">Add the butter to the pot and stir until it completely melts and evenly incorporates into the dish.\n
      </span><span style="color:#323232;">Add the potato and carrot pieces to the pot, and then pour in 4 cups of water.\n
      </span><span style="color:#323232;">Bring the pot to a boil over medium-high heat. Continue cooking uncovered for about 30 minutes, periodically skimming off any bubbles or foam that may form on the surface and discarding them. Stir occasionally to prevent sticking.\n
      </span><span style="color:#323232;">Finally, add the prepared curry powder mixture to the pot and stir it in until the curry thickens, which should take around 1 minute.\n
      </span><span style="color:#323232;">Serve the curry on a bed of steamed rice with a variety of side dishes to complement the flavors. Some popular side dishes include kimchi, radish kimchi, pickled radish, and a refreshing pickled cucumber. You can store any leftover curry in an airtight container in the refrigerator for 3 to 4 days, or freeze it for up to 3 months.\n
      </span>\n
      ```
      """
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      +name: "cooking@lemmy.world"
      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "RECIPE-Korean-Curry-Rice-Kare-Rice"
    +title: "[RECIPE] Korean Curry Rice (Kare Rice)"
    +url: "https://mykoreankitchen.com/korean-curry-rice/"
    +body: """
      Ingredients\n
      \n
      ```\n
      \n
      <span style="color:#323232;">250 g beef chuck steak (or your choice of meat), (8.8 ounce), diced\n
      </span><span style="color:#323232;">1 Tbsp sweet rice wine (mirin)\n
      </span><span style="color:#323232;">3/4 cup water , to mix with the curry powder\n
      </span><span style="color:#323232;">100 g Korean curry powder (3.5 ounce)\n
      </span><span style="color:#323232;">2 Tbsp cooking oil\n
      </span><span style="color:#323232;">200 g onion (7 ounce), peeled and cut into large cubes\n
      </span><span style="color:#323232;">70 g salted butter (2.5 ounce)\n
      </span><span style="color:#323232;">150 g potato (5.3 ounce), peeled and cut into large cubes\n
      </span><span style="color:#323232;">120 g carrot (4.2 ounce), peeled and cut into large cubes\n
      </span><span style="color:#323232;">4 cups water\n
      </span><span style="color:#323232;">steamed rice , to serve\n
      </span>\n
      ```\n
      \n
      Instructions\n
      \n
      ```\n
      \n
      <span style="color:#323232;">In a bowl, marinate the meat with sweet rice wine (mirin), then set it aside for 5 minutes.\n
      </span><span style="color:#323232;">In a small jug, combine 3/4 cup of water with the Korean curry powder. Mix well until you achieve a smooth, well-blended mixture.\n
      </span><span style="color:#323232;">Preheat a large pot (e.g. dutch oven) over medium-high heat. Then, add the cooking oil and sauté the onions until they turn golden brown.\n
      </span><span style="color:#323232;">Add the previously marinated meat to the pot and stir. Cook the meat until it reaches a medium level of doneness, with a slight hint of pink in the center.\n
      </span><span style="color:#323232;">Add the butter to the pot and stir until it completely melts and evenly incorporates into the dish.\n
      </span><span style="color:#323232;">Add the potato and carrot pieces to the pot, and then pour in 4 cups of water.\n
      </span><span style="color:#323232;">Bring the pot to a boil over medium-high heat. Continue cooking uncovered for about 30 minutes, periodically skimming off any bubbles or foam that may form on the surface and discarding them. Stir occasionally to prevent sticking.\n
      </span><span style="color:#323232;">Finally, add the prepared curry powder mixture to the pot and stir it in until the curry thickens, which should take around 1 minute.\n
      </span><span style="color:#323232;">Serve the curry on a bed of steamed rice with a variety of side dishes to complement the flavors. Some popular side dishes include kimchi, radish kimchi, pickled radish, and a refreshing pickled cucumber. You can store any leftover curry in an airtight container in the refrigerator for 3 to 4 days, or freeze it for up to 3 months.\n
      </span>\n
      ```
      """
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        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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      Ingredients\n
      \n
      ```\n
      \n
      <span style="color:#323232;">250 g beef chuck steak (or your choice of meat), (8.8 ounce), diced\n
      </span><span style="color:#323232;">1 Tbsp sweet rice wine (mirin)\n
      </span><span style="color:#323232;">3/4 cup water , to mix with the curry powder\n
      </span><span style="color:#323232;">100 g Korean curry powder (3.5 ounce)\n
      </span><span style="color:#323232;">2 Tbsp cooking oil\n
      </span><span style="color:#323232;">200 g onion (7 ounce), peeled and cut into large cubes\n
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      </span><span style="color:#323232;">150 g potato (5.3 ounce), peeled and cut into large cubes\n
      </span><span style="color:#323232;">120 g carrot (4.2 ounce), peeled and cut into large cubes\n
      </span><span style="color:#323232;">4 cups water\n
      </span><span style="color:#323232;">steamed rice , to serve\n
      </span>\n
      ```\n
      \n
      Instructions\n
      \n
      ```\n
      \n
      <span style="color:#323232;">In a bowl, marinate the meat with sweet rice wine (mirin), then set it aside for 5 minutes.\n
      </span><span style="color:#323232;">In a small jug, combine 3/4 cup of water with the Korean curry powder. Mix well until you achieve a smooth, well-blended mixture.\n
      </span><span style="color:#323232;">Preheat a large pot (e.g. dutch oven) over medium-high heat. Then, add the cooking oil and sauté the onions until they turn golden brown.\n
      </span><span style="color:#323232;">Add the previously marinated meat to the pot and stir. Cook the meat until it reaches a medium level of doneness, with a slight hint of pink in the center.\n
      </span><span style="color:#323232;">Add the butter to the pot and stir until it completely melts and evenly incorporates into the dish.\n
      </span><span style="color:#323232;">Add the potato and carrot pieces to the pot, and then pour in 4 cups of water.\n
      </span><span style="color:#323232;">Bring the pot to a boil over medium-high heat. Continue cooking uncovered for about 30 minutes, periodically skimming off any bubbles or foam that may form on the surface and discarding them. Stir occasionally to prevent sticking.\n
      </span><span style="color:#323232;">Finally, add the prepared curry powder mixture to the pot and stir it in until the curry thickens, which should take around 1 minute.\n
      </span><span style="color:#323232;">Serve the curry on a bed of steamed rice with a variety of side dishes to complement the flavors. Some popular side dishes include kimchi, radish kimchi, pickled radish, and a refreshing pickled cucumber. You can store any leftover curry in an airtight container in the refrigerator for 3 to 4 days, or freeze it for up to 3 months.\n
      </span>\n
      ```
      """
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          ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
          \n
          Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
          ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
          \n
          Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
          \n
          ---\n
          \n
          **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
          \n
          We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
          \n
          ### TAGS:\n
          \n
          - [QUESTION] - For questions about cooking.\n
          - [RECIPE} - Share a recipe of your own, or link one.\n
          - [MEME] - Food related meme or funny post.\n
          - [DISCUSSION] - For general culinary discussion.\n
          - [TIP] - Helpful cooking tips.\n
          \n
          ### FORMAT:\n
          \n
          ```\n
          \n
          <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
          </span>\n
          ```\n
          \n
          ---\n
          \n
          ### Other Cooking Communities:\n
          \n
          [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
          \n
          [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
          \n
          [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
          \n
          [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
          \n
          ---\n
          \n
          While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
          \n
          1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
          2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
          3. Spam, self promotion, trolling, and bots are not allowed\n
          4. Shitposts and memes are allowed until they prove to be a problem.\n
          \n
          Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
          """
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      +slug: "RECIPE-Korean-Curry-Rice-Kare-Rice"
      +title: "[RECIPE] Korean Curry Rice (Kare Rice)"
      +url: "https://mykoreankitchen.com/korean-curry-rice/"
      +body: """
        Ingredients\n
        \n
        ```\n
        \n
        <span style="color:#323232;">250 g beef chuck steak (or your choice of meat), (8.8 ounce), diced\n
        </span><span style="color:#323232;">1 Tbsp sweet rice wine (mirin)\n
        </span><span style="color:#323232;">3/4 cup water , to mix with the curry powder\n
        </span><span style="color:#323232;">100 g Korean curry powder (3.5 ounce)\n
        </span><span style="color:#323232;">2 Tbsp cooking oil\n
        </span><span style="color:#323232;">200 g onion (7 ounce), peeled and cut into large cubes\n
        </span><span style="color:#323232;">70 g salted butter (2.5 ounce)\n
        </span><span style="color:#323232;">150 g potato (5.3 ounce), peeled and cut into large cubes\n
        </span><span style="color:#323232;">120 g carrot (4.2 ounce), peeled and cut into large cubes\n
        </span><span style="color:#323232;">4 cups water\n
        </span><span style="color:#323232;">steamed rice , to serve\n
        </span>\n
        ```\n
        \n
        Instructions\n
        \n
        ```\n
        \n
        <span style="color:#323232;">In a bowl, marinate the meat with sweet rice wine (mirin), then set it aside for 5 minutes.\n
        </span><span style="color:#323232;">In a small jug, combine 3/4 cup of water with the Korean curry powder. Mix well until you achieve a smooth, well-blended mixture.\n
        </span><span style="color:#323232;">Preheat a large pot (e.g. dutch oven) over medium-high heat. Then, add the cooking oil and sauté the onions until they turn golden brown.\n
        </span><span style="color:#323232;">Add the previously marinated meat to the pot and stir. Cook the meat until it reaches a medium level of doneness, with a slight hint of pink in the center.\n
        </span><span style="color:#323232;">Add the butter to the pot and stir until it completely melts and evenly incorporates into the dish.\n
        </span><span style="color:#323232;">Add the potato and carrot pieces to the pot, and then pour in 4 cups of water.\n
        </span><span style="color:#323232;">Bring the pot to a boil over medium-high heat. Continue cooking uncovered for about 30 minutes, periodically skimming off any bubbles or foam that may form on the surface and discarding them. Stir occasionally to prevent sticking.\n
        </span><span style="color:#323232;">Finally, add the prepared curry powder mixture to the pot and stir it in until the curry thickens, which should take around 1 minute.\n
        </span><span style="color:#323232;">Serve the curry on a bed of steamed rice with a variety of side dishes to complement the flavors. Some popular side dishes include kimchi, radish kimchi, pickled radish, and a refreshing pickled cucumber. You can store any leftover curry in an airtight container in the refrigerator for 3 to 4 days, or freeze it for up to 3 months.\n
        </span>\n
        ```
        """
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    +body: "Have you ever made it with tofu or seitan instead of beef? And how different is Korean curry powder than typical curry powder from the grocery store?"
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