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Korean-style keema

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Korean-style keema

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Korean-style keema

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

500 g Woolworths pork mince
2 T canola oil
1 medium onion, very finely chopped
2 baby cabbages, finely shredded
150 g frozen peas
1 cup weak chicken stock
1 T cornflour, mixed with 2 T water
100 g spring onions, thinly sliced
20 g fresh coriander, torn
jasmine rice, for serving
4 free-range eggs, fried, for serving (optional)

For the marinade, mix:

4 T Woolworths gochujang paste
2 - 3 T soya sauce
2 T mirin or dry sherry
1 - 2 T honey
1 garlic clove, grated

Method

1. Mix the mince with the marinade and allow to stand for 20 minutes.

2. Heat the oil in a suitable non-stick pan. Add the onion and cook very gently until very soft and pale golden. Add the mince and stir- fry for 5–7 minutes, until just cooked.

3. Add the vegetables and soften for about 5 minutes. Stir in the stock and simmer, covered, for a few minutes until just tender.

4. Gradually stir in the cornflour and until slightly thickened. Check the seasoning. Sprinkle with spring onion and coriander and serve with jasmine rice. If you like, top each serving with a fried egg.

Find more mince recipes here.

Photographs: Toby Murphy
Production: Brita du Plessis
Food Assistant: Kate Ferreira