Korean Keema

I’ve mentioned gochujang (Korean spicy red pepper paste) in a couple of previous posts (namely here and here) but I’m honestly extremely surprised that I’ve never posted this recipe before as it is one that falls into my stable , so to speak, of things oft cooked.

This is adapted from Nigella’s Kitchen, not to be confused with the more traditional, although also very good keema found in Feast.


Korean Keema
serves 2

250g turkey mince
3 fat spring onions, finely chopped
125g frozen petis pois
1 tsp groundnut oil
2 tbsp shaoxing wine
2 tbsp fresh coriander, chopped
150g sushi rice
For the sauce

3 tbsps gochujang
1 ½ tbsp honey
1 ½ tbsp shaoxing wine
3 tbsp light soy sauce
1 clove of garlic, crushed

In a bowl whisk together the sauce ingredients.

Stir in the turkey mince and set aside to marinate while you get on with the rest of the preparation.

Rinse the rice in a colander until the water runs clear then place in a medium saucepan with the same volume of water plus about 10%. Bring to a boil, then reduce the heat to low, cover with a tight fitting lid and cook for around 20 minutes on the lowest heat possible (a simmer mat may be handy here although sadly mine doesn’t work too well).

After the rice has been simmering for about 10 minutes, heat a wok over a high heat. While it's heating up pour boiling water over the peas in a colander. When the wok is hot, add the oil and stir in the onions and peas (be aware that it may spit a bit because of the wet peas). Stir fry for 3-4 minutes.

Add the turkey and sauce and stir fry until the mince is coloured and no longer pink. This will take about 5 minutes.

Add 2 tablespoons rice wine with 4 tbsp water to the marinating bowl, swirl around to get all the residue and add to the wok. Continue to cook for a couple of minutes.

Serve the rice in a bowl with the sauce spooned over and top with some chopped coriander.