Korean-style keema

Korean-style keema

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  • 4
  • Easy
  • 20 minutes
  • 20 minutes
  • Woolworths Terra del Capo Sangiovese

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.


  • 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

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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