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Korean Keema

By Jasline N.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 0 Serves 2

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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