How to make Volcano seafood curry

Name: Volcano seafood curry
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4
Cuisine: Korean
Ingredients: Chungjungone Curry Queen (Seafood) Curry powder; rice; Spice Powder; onion; potato; carrot; Zucchini Zucchini; seafood; broccoli; cooking oil; salt; pepper pepper

by Cooking Tree 2022-07-12

written by Cooking Tree 2022-07-12

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Cooking Tree will show you how to make a homemade version of this delectable recipe for Volcano seafood curry.

I made a curry with plenty of vegetables and seafood~ Not just curry, but Volcano Curry!!

I decorated it in the shape of a volcano haha I couldn’t stop laughing while taking pictures and editing.

When I make curry, I make a lot of curry queen seafood! Perfect for your taste! It looks different if you decorate the usual curry with a little more fun~??^^ Have fun watching it~♪

Follow along with the 📝 recipes below👇🏾👇🏾

Volcano seafood curry
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Rating: 5.0/5
( 85 voted )

Serves: 4 Prep Time: 40 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Chungjungone Curry Queen (Seafood) Curry powder
rice
Spice Powder
onion
potato
carrot
Zucchini Zucchini
seafood
broccoli
cooking oil
salt
pepper pepper

Instructions

Dice carrots, onions, zucchini, and potatoes into small cubes.
Put the sliced vegetables in an oiled pan, season with salt and pepper and fry separately.
It doesn't matter if you stir-fry them together, but if you stir-fry them separately, it's even more delicious!
Season the seafood with salt and pepper and fry
Put all the stir-fried vegetables on top of the fried seafood.
Add water and curry powder in Chungjungone Seafood Curry and bring to a boil.
Put the rice in a triangular shape and press down firmly.
I used the Kono coffee dripper!
Place the rice in the middle of the bowl, put the curry on the side, and sprinkle the curry on the top of the rice.
Sprinkle the seafood broth sauce and spice powder contained in Cheongjeongwon Curry Queen on top.
Garnish with blanched broccoli.

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