Golden curry. I made it with spicy and solid curry
*Golden curry has a variety of spicy flavors, including spicy and medium spicy flavors, but I recommend you buy spicy because it has a little bit of spicy taste in it for Koreans
*You can replace 1 serving with 40g of powder curry

Place 1T (7g) of butter in a rice cooker. If you leave it at room temperature, it'll melt on its own, so I took it out early

First, cut 60 grams of potatoes, 40 grams of onions, and 30 grams of carrots into 1cm-wide dice and put them in a rice cooker. Cut it into small pieces until it's fully cooked

Slice 50g of beef or 50g of pork or 2 sausages (50g) into pieces and add.
*Pork and chicken are all good for sausages

Take out a pack of solid curry and use only one of the four pages.
*One serving per piece

Put the rest in a zipper bag and store it in the refrigerator. If you don't think it's going to take a long time, keep it frozen

Stir 200g of hot water that has just been boiled in a pot. Please reheat it for 9 minutes
*It's okay if the solid curry doesn't melt

Cut 40g of zucchini into 1cm wide pieces

After reheating, add 25g of chopped zucchini and milk, stir well, and reheat again for 9 minutes
*If there's any solid curry left, untie it

a ready appearance

Put it in a wide plate with rice and pepper and enjoy it