This easy Korean Keema recipe by Nigella is a flavorful, quick dish that combines savory minced turkey with spicy gochujang sauce. Perfect for a simple weeknight dinner, it’s packed with fresh spring onions and peas, served over warm rice, and topped with fragrant coriander. You can adjust the spice level to suit your taste!
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