This easy and flavorful Nigella Korean Keema is a quick and delicious one-pan meal perfect for busy days. With a mix of tender turkey, vibrant spring onions, and a spicy-sweet gochujang sauce, it’s a simple yet satisfying dish. You can easily swap ingredients based on what you have in your pantry for added flexibility.
Ingredients Needed:
- 150g basmati rice or sushi rice
- 250g minced turkey
- 6 thin or 3 fat spring onions, chopped
- 125g frozen petit pois (peas)
- 1 teaspoon vegetable oil or groundnut oil
- 2 x 15ml tablespoons Chinese rice wine
- 1–2 x 15ml tablespoons chopped fresh coriander
For the sauce:
- 2 x 15ml tablespoons gochujang (Korean red pepper paste)
- 1 x 15ml tablespoon honey
- 1 x 15ml tablespoon Chinese rice wine
- 2 x 15ml tablespoons soy sauce
How To Make Korean Keema?
- Cook the rice: Prepare the rice according to packet instructions or in a rice cooker. Boil water for the peas in the kettle.
- Make the sauce: Whisk together the gochujang, honey, rice wine, and soy sauce. Stir in the minced turkey and let it marinate for 5 minutes.
- Prepare the vegetables: Blanch the peas by pouring boiling water from the kettle over them in a sieve or colander, letting the hot water drain. Chop the spring onions.
- Stir-fry: Heat a wok or heavy-based frying pan over medium heat. Once hot, add the oil, then toss in the peas and spring onions. Stir-fry for 3-4 minutes.
- Add the turkey: Add the turkey with the sauce to the pan and stir-fry for 4-5 minutes until cooked through.
- Finish the dish: Add the rice wine and 4 tablespoons of water to the pan, scraping the sides of the bowl to get all the sauce. Stir-fry for another 30 seconds until piping hot.
- Serve: Serve the turkey mixture over the rice and scatter with chopped fresh coriander.
Recipe Tips:
- Let the Turkey Soak in the Sauce: Marinate the turkey in the sauce for at least 5 minutes before cooking. This helps it absorb all the delicious flavors.
- Make Sure the Oil is Hot Before Stir-Frying: Heat the oil well before adding the peas and spring onions. This way, the vegetables cook quickly and stay crisp and tasty.
- Blanch the Peas Correctly: Pour boiling water over the peas to soften them just a bit. This keeps them green, sweet, and tender without overcooking.
- Scrape the Pan for Extra Flavor: When you add the rice wine and water, scrape the pan to get all the stuck bits. These bits have extra flavor that adds depth to the dish.
- Serve Right Away for Best Flavor: This dish tastes best when it’s fresh and hot. Serving immediately keeps the rice, turkey, and veggies at their tastiest and best texture.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the leftover Korean Keema to room temperature, then store it in an airtight container in the fridge for up to 2-3 days.
- Freeze: Cool the dish completely before freezing it in an airtight container or freezer bag. It can be frozen for up to 1 month. Thaw in the fridge overnight, then heat it in a pan.
- Reheat: Heat in a pan over medium heat, stirring occasionally, for 5-7 minutes until fully hot.
Nutrition Facts:
- Calories: 600 kcal
- Total Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 70mg
- Sodium: 900mg
- Potassium: 600mg
- Total Carbohydrate: 70g
- Dietary Fiber: 7g
- Sugars: 10g
- Protein: 40g
Try More Nigella Lawson Recipes:
Nigella Korean Keema Recipe
Description
This easy and flavorful Nigella Korean Keema is a quick and delicious one-pan meal perfect for busy days. With a mix of tender turkey, vibrant spring onions, and a spicy-sweet gochujang sauce, it’s a simple yet satisfying dish. You can easily swap ingredients based on what you have in your pantry for added flexibility.
Ingredients
For the sauce:
Instructions
- Cook the rice: Prepare the rice according to packet instructions or in a rice cooker. Boil water for the peas in the kettle.
- Make the sauce: Whisk together the gochujang, honey, rice wine, and soy sauce. Stir in the minced turkey and let it marinate for 5 minutes.
- Prepare the vegetables: Blanch the peas by pouring boiling water from the kettle over them in a sieve or colander, letting the hot water drain. Chop the spring onions.
- Stir-fry: Heat a wok or heavy-based frying pan over medium heat. Once hot, add the oil, then toss in the peas and spring onions. Stir-fry for 3-4 minutes.
- Add the turkey: Add the turkey with the sauce to the pan and stir-fry for 4-5 minutes until cooked through.
- Finish the dish: Add the rice wine and 4 tablespoons of water to the pan, scraping the sides of the bowl to get all the sauce. Stir-fry for another 30 seconds until piping hot.
- Serve: Serve the turkey mixture over the rice and scatter with chopped fresh coriander.
Notes
- Let the Turkey Soak in the Sauce: Marinate the turkey in the sauce for at least 5 minutes before cooking. This helps it absorb all the delicious flavors.
- Make Sure the Oil is Hot Before Stir-Frying: Heat the oil well before adding the peas and spring onions. This way, the vegetables cook quickly and stay crisp and tasty.
- Blanch the Peas Correctly: Pour boiling water over the peas to soften them just a bit. This keeps them green, sweet, and tender without overcooking.
- Scrape the Pan for Extra Flavor: When you add the rice wine and water, scrape the pan to get all the stuck bits. These bits have extra flavor that adds depth to the dish.
- Serve Right Away for Best Flavor: This dish tastes best when it’s fresh and hot. Serving immediately keeps the rice, turkey, and veggies at their tastiest and best texture.
Nigella Korean Keema Recipe