How to make Korean-style Keema
Korean keema is a delicious dish made with minced turkey, sesame oil, soy sauce, oyster sauce, and chilli sauce. It’s a tasty blend of savoury and spicy flavours, with tender meat that’s perfectly served over steamed rice. Garnished with green onions, it’s a satisfying and comforting meal with a Korean twist.
This recipe is easy to follow, perfect for busy nights, and surely one to add to your favourites. It’s a dish that will become a family favourite, as it’s a dinner recipe you’ll love. It incorporates simple ingredients easily found in your cupboard and can be cooked in batches and divided into portions for later use.
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Korean keema is ready in a matter of minutes, making it a fantastic dish for soothing hangovers. This keema is both speedy and delicious, with its quick preparation time and delightful flavours. It’s an ideal choice for those lazy evenings when you crave something comforting yet convenient.
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What is Keema?
Originating in South Korea, Korean Keema is a fusion of traditional Indian Keema, typically made with minced meat such as chicken, lamb, or beef, vibrant vegetables, and bold Korean spices. Keema can be served in various ways; some prefer it with rice or wrapped in lettuce leaves while others enjoy it with bread like naan or roti. This fusion delicacy has gained popularity worldwide, seamlessly blending Korean and Indian culinary influences.
In restaurants, you may encounter Keema served as Keema curry or Keema masala, both versions equally delightful. Fortunately, you can easily recreate this flavorful dish at home. Just follow this simple recipe and enjoy it with your loved ones.
Why this recipe works
This Korean keema recipe is a hit because it blends Korean flavours like sesame oil and soy sauce with the classic keema dish. It’s versatile, so you can enjoy it over rice or in wraps. Plus, it’s quick to make, perfect for busy days. With its delicious taste and easy preparation, it’s sure to become a favourite in your kitchen!
Ingredients to make Korean Keema
- Minced meat: Pick turkey, beef, or pork, whatever you like best or have on hand.
- Sunflower oil: This helps cook the minced meat without it sticking to the pan and gives it a nice, neutral taste.
- Sesame oil adds a nutty flavour to your dish and makes it smell amazing. It’s a favourite in Korean cooking!
- Soy sauce: This adds a tasty, savoury taste to your sauce, making it delicious and rich.
- Oyster sauce: It brings a sweet and savoury taste to your sauce, making everything taste even better!
- Chilli sauce or paste: Add some chilli sauce or paste for a spicy kick that balances out all the flavours.
- Green onions: Sprinkle these on top to add a fresh, colourful touch to your dish.
- Long-grain white rice: This is the perfect base for your meal. It cooks nice and fluffy, ready to soak up all those delicious flavours!
Substitutions
- Minced meat: You can substitute minced chicken, lamb, or even plant-based alternatives like tofu or tempeh for minced turkey, beef, or pork.
- Sunflower oil: Other neutral oils like vegetable oil, canola oil, or grapeseed oil can be used.
- Sesame oil: If you don’t have sesame oil, you can substitute it with peanut oil, almond oil, or even a small amount of toasted sesame seeds for a similar nutty flavour.
- Soy sauce: Tamari sauce or liquid amino acids are good alternatives to soy sauce, especially if you’re looking for a gluten-free option.
- Oyster sauce: Hoisin sauce or a combination of soy sauce and a touch of sugar can be used as a substitute for oyster sauce.
- Chilli sauce or paste: Sriracha sauce, sambal oelek, or crushed red pepper flakes can add a spicy kick similar to chilli sauce or paste.
- Green onions: Chopped fresh parsley or cilantro can be used as substitutes for green onions to add a fresh flavour and colour to the dish.
- Long-grain white rice: Jasmine rice, basmati rice, or even brown rice can be substituted for long-grain white rice.
Variations
Here are some friendly variations for making Korean keema that you might enjoy:
- Vegetarian Korean Keema: If you’re a fan of vegetarian dishes, swap out the minced meat for crumbled tofu or cooked lentils. You’ll still get all those delicious Korean flavours, just without the meat!
- Korean BBQ Keema: Marinate your minced meat in a mix of soy sauce, garlic, ginger, and brown sugar before cooking. It’ll give your keema that mouthwatering Korean BBQ taste that you’ll love.
- Kimchi Keema: Throw some chopped kimchi into your keema, it’ll give it that extra zing and take the dish to the next level.
- Sweet and Sour Korean Keema: Fancy something a bit different? Add some pineapple chunks and bell peppers to your keema for a delicious sweet and sour twist. Finish it off with a splash of rice vinegar and honey for that perfect balance of flavours.
- Korean Keema Bowl: If you’re looking for a wholesome meal, serve your keema over a bed of cooked rice and top it with sliced avocado, shredded carrots, cucumber, and a drizzle of spicy mayo. It’s a bowl full of goodness that you’ll want to dive into!
- Korean Keema Tacos: Who doesn’t love tacos? Fill your tacos with Korean keema, shredded lettuce, diced tomatoes, and a dollop of sour cream or Greek yoghurt. Garnish with chopped cilantro and a squeeze of lime for a burst of fresh flavour.
So go ahead and pick your favourite variation – with Korean keema, the possibilities are endless, and the choice is all yours!
How to make this recipe
Ready to cook up a yummy dinner? You’ll love our easy Korean-style keema recipe! It’s quick to make and packed with flavour, making it a hit with the whole family. Whether you’re busy or just craving something tasty, this recipe’s for you. Give it a try and see how delicious Korean cooking can be!
Take a look at this step-by-step guide to making this delicious homemade recipe. The photos make it easy to follow along.
Heat 2 tablespoons of sunflower oil in a pan over medium heat. Add the minced meat and cook for about 15-20 minutes, until browned and fully cooked. Use a spatula to break up the meat as it cooks.
In a small bowl, mix sesame oil, soy sauce, oyster sauce, and chilli sauce to create the sauce. If you want juicier meat, double the amounts of these sauce ingredients.
Once the meat is cooked, pour the sauce over it and stir thoroughly to coat the meat evenly.
Let it cook for a few more minutes to let the flavours meld together.
Serve the Korean keema over steamed rice and garnish with green onions.
A full list of ingredients and instructions can be found in the recipe card below.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Add a splash of water or broth when reheating to retain moisture. For longer storage, freeze leftovers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
What drinks go well with Korean Keema?
Here are some drink options to consider:
- Green Tea: A light and soothing green tea can balance the spiciness of this dish and refresh your palate.
- Iced Water: Sometimes, simple is best. A glass of cold water can help cool down your mouth if the dish is particularly spicy.
- Soda: A fizzy soda like cola or lemon-lime soda can provide a sweet contrast to the spicy hints.
- Beer: A cold beer, whether light or a Korean lager like Hite, can be a refreshing choice with Korean Keema.
- Soju: If you’re looking for a Korean alcoholic beverage, soju is a popular option. It’s a clear spirit with a relatively mild taste that can pair nicely with spicy dishes.
- Makgeolli: This traditional Korean rice wine has a slightly sweet and milky taste that can balance the spice of this recipe.
- Cucumber or Citrus-Infused Water: These infused waters can provide a refreshing and cooling contrast to the dish’s flavours.
- Yoghurt Drink: A yoghurt-based drink like Ayran or Lassi can provide a creamy and cooling effect to counteract the spiciness.
- Sikhye: This sweet rice beverage from Korea can be a delightful and unique pairing with Korean Keema.
Recipe FAQS
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RECIPE
INGREDIENTS
- 500g minced meat turkey (beef or pork will do as well)
- 2 tbsp sunflower oil
For making the sauce
- 4 tbsp sesame oil
- 4 tbsp soy sauce
- 4 tbsp oyster sauce
- 4 tbsp chilli sauce or paste
Extra:
- Green onions for garnish
- Steamed rice to serve
Ingredients for making the rice
- 1 cup of long-grain white rice
- 2 cups of water
INSTRUCTIONS
- Heat the sunflower oil in a pan over medium heat.
- Add the minced meat and cook until browned and cooked through, breaking it up with a spatula as it cooks, around 15 -20 minutes.
- In a small bowl, combine the sesame oil, soy sauce, oyster sauce, and chilli sauce or paste to make the sauce. If you prefer juicier meat, double the quantities of the sauce ingredients.
- Once the meat is cooked, pour the sauce over the meat and stir well to coat the meat evenly.
- Cook for a few more minutes, allowing the flavours to blend.
- Serve the Korean keema over steamed rice and garnish with green onions.
- Rinse the Rice: Place the rice in a fine-mesh sieve and rinse under cold water until it runs clear to remove excess starch.
- Soak the Rice (Optional): If you have time, soak the rice in water for about 30 minutes to improve texture.
- Cook the Rice: In a saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium-high heat.
- Reduce Heat and Simmer: Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until the water is absorbed and the rice is tender.
- Let it Steam: Remove from heat and let it sit, covered, for 5 minutes to steam and fluff up the rice.
How to prepare the meat
How to make the rice?
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Storage
Refrigerator: Leftover Korean Keema can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating: When reheating, add a splash of water or broth to prevent it from drying out.
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Korean Keema
Equipment
- Large Skillet
- wooden spoon
- Knife and Cutting Board
- Rice Cooker (optional): If you’re serving the Korean Keema with rice, a rice cooker can simplify the process of cooking fluffy, perfectly steamed rice.
Ingredients
- 500g minced meat turkey (beef or pork will do as well)
- 2 tbsp sunflower oil
For making the sauce
- 4 tbsp sesame oil
- 4 tbsp soy sauce
- 4 tbsp oyster sauce
- 4 tbsp chili sauce or paste
Extra:
- Green onions for garnish
- Steamed rice to serve
Ingredients for making the rice
- 1 cup of long-grain white rice
- 2 cups of water
Instructions
How to prepare the meat
- Heat the sunflower oil in a pan over medium heat.2 tbsp sunflower oil
- Add the minced meat and cook until browned and cooked through, breaking it up with a spatula as it cooks, around 15 -20 minutes.500g minced meat
- In a small bowl, combine the sesame oil, soy sauce, oyster sauce, and chili sauce or paste to make the sauce. If you prefer a juicier meat, double the quantities of the sauce ingredients.4 tbsp sesame oil, 4 tbsp soy sauce, 4 tbsp oyster sauce, 4 tbsp chili sauce or paste
- Once the meat is cooked, pour the sauce over the meat and stir well to coat the meat evenly.
- Cook for a few more minutes, allowing the flavors to blend together.
- Serve the Korean keema over steamed rice and garnish with green onions.Green onions for garnish
How to make the rice?
- Rinse the rice: Place the rice in a fine-mesh sieve or colander and rinse it under cold water until the water runs clear. This helps remove excess starch from the rice.1 cup of long-grain white rice
- Soak the rice (optional): If you have time, you can soak the rice in water for about 30 minutes. Soaking can help improve the texture of the cooked rice, but it’s not necessary if you’re short on time.
- Cook the rice: In a saucepan with a tight-fitting lid, combine the rinsed rice and 2 cups of water. Bring the mixture to a boil over medium-high heat.2 cups of water
- Reduce heat and simmer: Once the water reaches a boil, reduce the heat to low and cover the saucepan with the lid. Allow the rice to simmer for about 15-20 minutes, or until all the water has been absorbed and the rice is tender.
- Let it steam: Once the rice is cooked, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes. This allows the rice to steam and become fluffy.
- Fluff and serve: After the steaming period, remove the lid and fluff the rice gently with a fork to separate the grains. Serve the steamed rice as a side dish or as a base for your favorite recipes.
