…….Nigella’s ‘Korean keema’.
Perfect for those days when you need a quick family meal, that fills tummies, but is tasty and a little spicy.
We enjoyed this, but I’d definitely add more Gochujang next time.
Serves 2, generously.
150g Basmati rice
250g turkey mince
6 thin, or 3 fat spring onions, chopped
125g frozen peas
1 tsp veg. oil
2 tbsp rice wine
1-2 tbsp chopped fresh coriander
for the sauce:
2 tbsp Gochujang (red pepper paste)
1 tbsp honey
1 tbsp rice wine
2 tbsp soy sauce
Cook yer rice as you would normally do!
Whisk together the sauce ingredients and stir in the minced turkey, leave to steep for about 5 mins.
Heat a wok. While it’s heating up, pour boiling water over the peas which are in a colander (to defrost them)
When the wok is hot add the oil then the peas and spring onions and stir-fry for 3-4 mins.
Add the turkey mince and sauce and stir-fry for 4-5 mins until cooked.
Add the rice wine along with 4 tbsp water to swill out the residue sauce from the meat-steeping bowl, pour into the pan and fry for a further 30 seconds until everything is piping hot.
Serve over the rice sprinkled with fresh coriander.
Marks out of ten? 8
Would I make it again? Yes.
Would I do anything differently? I’d add more of the spicy pepper paste – we like spicy in this family!