Korean Keema
Korean Keema is a flavorful and spicy Korean twist on the traditional Indian Keema dish. It typically consists of ground meat (commonly beef or pork) cooked with various aromatic spices and vegetables such as onions, garlic, and bell peppers. Korean Keema can be enjoyed on its own, served over rice, or wrapped in lettuce leaves for a delicious and satisfying meal.
Servings: 4
Calories: 706kcal
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
- 500 g minced meat turkey (beef or pork will do as well)
- 2 tablespoon sunflower oil
For making the sauce
- 4 tablespoon sesame oil
- 4 tablespoon soy sauce
- 4 tablespoon oyster sauce
- 4 tablespoon 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 tablespoon 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.500 g 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 tablespoon sesame oil, 4 tablespoon soy sauce, 4 tablespoon oyster sauce, 4 tablespoon 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.
Video
Notes
Step-by-Step Guide: You’ll find a helpful step-by-step guide to making this recipe on my blog.
Substitutions &Twists: I've listed some great substitutions and variations in the post above so that you can customise the dish to your liking.
Storage: Keep any leftover Korean-style keema in an airtight container in the fridge for up to 3-4 days.
Nutrition
Calories: 706kcal | Carbohydrates: 43g | Protein: 27g | Fat: 46g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 1790mg | Potassium: 494mg | Fiber: 1g | Sugar: 2g | Vitamin A: 102IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 3mg
