Korean Keema

The moment I saw this recipe over at Joyce’s blog, I knew I have to make it. Both X and I are huge fan of one-dish rice meals – he loves it because it’s easy to eat and I can simply scoop it on top of rice, meaning less dishes for him to wash up later; I love it because it incorporates vegetables and meat into one dish and every mouthful is always bursting with flavours. I especially love this one because gochujang is one of my favourite condiments!

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I have made this dish twice since I saw it over at Joyce’s blog and I’ve noted a few things:

Marinating
I marinated the pork hours before hand for the first attempt while for the second attempt, I marinated the pork for only 15 minutes (I used this 15-minute period to chop my vegetables). I didn’t note any significant difference in terms of taste and texture, so I guess you can marinate ahead of time or simply do it when you are about to cook this dish.

Add-Ons
I like to grab whatever vegetables I have on hand and threw into the frying pan. Cabbage, mushrooms, carrot, peas etc are good addition and make a more wholesome dish. I also like to fry some sunny side eggs to go with this dish – mixing the oozy yolk with the sauce into the rice is pure bliss!

Water
The first time I added the amount of water stipulated in Joyce’s recipe and X felt that there’s not enough gravy. So I added more for my second attempt and it was just the right amount for both of us to drench the rice.

This dish is definitely going to be my go-to recipes when I have no idea what to cook – the prep work is minimal and it takes no more than 15 minutes to cook this dish, making this perfect for a weeknight dinner.

By the way, do you know that gochujang is low in calorie and rich in protein, vitamin B2 and vitamin C? It is also rich in capsaicin, which supposedly increases metabolism and fat burning processes (yay!) And with its unique combination of salty, spicy and sweet, gochujang makes a delicious condiment and hence makes this dish simply irresistible.

But seriously, don’t take my word for it, make this yourself and let me know what you think!

Step-by-step Photos
1) Mix the pork marinade ingredients together.	2) Add in minced pork.
3) Mix well and set aside for 15 minutes. Chop your vegetables during this time.	4) Heat oil in a frying pan and sauté a little onion.
5) Add in the minced pork and spread into a thin layer.	6) Fry for a few minutes then break the meat up into small pieces.
7) Stir in your desired vegetables and then water. Cover and simmer until the vegetables are cooked.	8) Thicken with a little cornstarch mixture and you are done!

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Korean Keema

By Jasline N.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

0.511.523

INGREDIENTS

 

• ▢ 200 grams minced pork
• ▢ 1 tablespoon oil
• ▢ 1/4 cup peeled and minced onion, about 1/4 of an onion
• ▢ 1 1/2 to 2 cups vegetables, mix of cabbage, mushrooms, frozen peas, frozen carrot
• ▢ 1/2 cup water
• ▢ 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• ▢ Coriander and/or spring onion, finely chopped (for garnish, optional)

Marinade

• ▢ 2 tablespoons gochujang
• ▢ 1 1/2 tablespoons light soy sauce
• ▢ 1 tablespoon sake / cooking wine
• ▢ 1/2 tablespoon honey

INSTRUCTIONS

• Mix minced pork with marinade ingredients. Set aside to marinate for 15 minutes.
• 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.
• 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.
• 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.

NOTES

- This recipe makes a more saucy gravy, if you prefer a drier meat mixture, reduce water to 1/4 cup and omit the cornstarch mixture.
- Adapted from Kitchen Flavours

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