Korean-style keema

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Keema, meaning ‘mince’, has become synonymous with many south-Asian spiced dishes made with mince (often lamb). I enjoy this Korean variation. You could use sriracha sauce instead of gochujang paste.

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

Cooking Instructions

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