Korean Keema
Prep time
Cook time
Total time
Yield: Serves 2
  • 200 grams minced pork
  • 1 tablespoon oil
  • ¼ cup peeled and minced onion (about ¼ of an onion)
  • 1½ to 2 cups vegetables (mix of cabbage, mushrooms, frozen peas, frozen carrot)
  • ½ cup water
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons water
  • Coriander and/or spring onion, finely chopped (for garnish, optional)
  • 2 tablespoons gochujang
  • 1½ tablespoons light soy sauce
  • 1 tablespoon sake / cooking wine
  • ½ tablespoon honey
  1. Mix minced pork with marinade ingredients. Set aside to marinate for 15 minutes.
  2. Heat the oil in a frying pan over medium-high heat. Add in the onion and sauté until onion has softened and turned translucent. Add in the pork and spread it out into a thin layer. Cook for a few minutes then break it up into small pieces.
  3. Stir in the vegetables and cook for a few minutes until the vegetables have softened slightly. Add water and bring to a boil. Cover and simmer until the vegetables have softened.
  4. Stir in the cornstarch water bit by bit until the gravy has thickened into desired consistency. Serve with rice and sunny side egg and garnish with coriander and/or spring onion.
Naggy Notes
- This recipe makes a more saucy gravy, if you prefer a drier meat mixture, reduce water to ¼ cup and omit the cornstarch mixture.
- Adapted from Kitchen Flavours
Recipe by Foodie Baker at https://www.foodiebaker.com/korean-keema/