Nigella's Korean Keema
Korean food is not unusual at our house. My youngest child, Bay was adopted from South Korea in the summer of 2000. Even before her arrival we started checking out Korean cuisine to learn more about our new daughters culture. After trying the wonderful flavors I became obsessed with learning how to cook some of these amazing dishes. I'm not an expert by any means but I do consider myself fairly well schooled in Korean cuisine.
After Bay came home we started opening our home to Foreign Exchange students from South Korea. We have had a total of 5 students but only one do we consider to be our oldest "daughter". Yejoo was with us the entire year of 2004 and I loved to try out my dishes on her. She was so sweet and said my dishes tasted just like her Omma's.
Yejoo and Bay
My absolute favorite Korean dish is Dak Bulgogi because I adore spicy food! All good spicy Korean food starts with Gochujang red pepper paste. When I saw Nigella's recipe for Korean Keema in her new cookbook Kitchen, I knew I had to try it! I have to say.....she didn't disappoint me...... actually I think it's genius! Keema is a Indian word meaning "minced meat" and is usually served as a curry with potatoes or peas. Nigella turned it around with all the traditional flavors of Korea and she was spot on! The only thing I did was add a couple of teaspoons of garlic because I've never seen a Korean recipe without it!
Korean Keema
adapted from Nigella Lawson
1 lb. ground turkey
12 green onions, chopped
2 cups frozen peas
2 teaspoons peanut oil
4 tablespoons rice wine
4 tablespoon cilantro, chopped
Sauce
4 tablespoons gochujang (red pepper paste)
2 tablespoons honey
2 tablespoons rice wine
4 tablespoons soy sauce
2 teaspoons garlic, chopped
Korean Rice or Basmati or sushi rice
In a large bowl whisk together sauce ingredients, stir in ground turkey. Set it aside to marinate for about 5 minutes.
Heat a wok or large skillet on high. While it's heating up pour boiling water over peas in a strainer or colander. When the wok is hot , add the oil and stir in the onions and peas. Stir fry for about 3-4 minutes.
Add the turkey with it sauce and stir fry until no longer pink. About 5 minutes.
Add 2 tablespoons rice wine with a little water to get all the juices left in the marinating bowl and add to the wok. Continue to cook for a couple of minutes.
Serve over rice and top with cilantro.
Serves 4
My whole family LOVED this! Way to go Nigella! I just wish Yejoo was here to taste it!
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