Monday, December 12, 2011

korean keema

i love pakistani keema with the blend of curry spices, and it's an easy dish to make. recently i borrowed nigella lawson's, Kitchen cook book, from a friend, and i found this recipe for korean keema. the component that makes it korean is koh-chu-jang (spicy korean hot pepper paste).

you can double the recipe to make enough for four people or nice leftovers.

Korean Keema

(Serves 2)

150g sushi rice (short grain)

250g turkey mince (or ground beef)

6 thin or 3 fat spring onions, chopped

125g frozen petite pois (peas)

1 tsp vegetable oil

2 tbsp rice wine

2 tbsp chopped fresh coriander (cilantro)

For the sauce:

2 tbsp gochujang

1 tbsp honey

1 tbsp rice wine

2 tbsp soy sauce

1. Cook the rice as instructed in a rice cooker.

2. Put a kettle on to boil for the peas later.

3. Whisk together the sauce ingredients, and stir in minced turkey. Leave to steep for about 5 minutes.

4. Heat a wok or heavy-based frying pan. While this is heating up, pour boiling water from the kettle over the frozen peas in a sieve or colander, letting the hot water drain away, thereby defrosting the peas. When the wok/pan is hot, add the oil, then the spring onions. Stir-fry for 3-4 minutes.

5. Add the turkey mince and its sauce, and stir fry for 4-5 minutes until cooked.

6. Add the peas and heat for 2-3 minutes.

7. Serve over rice and with a good scattering of chopped coriander.

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