Korean Keema (30-Minute Spicy Ground Meat)
A fiery Korean twist on Indian keema! Ground meat stir-fried with gochujang, soy sauce, and sesame oil for bold flavor. Perfect over rice or in lettuce wraps.
Servings: 4
Calories: 706kcal
Equipment
- 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
- 1 lb ground turkey (or lamb/beef/pork for richer flavor)
- 2 tablespoon sunflower oil (or any neutral oil)
- 4 tablespoon sesame oil
- 4 tablespoon soy sauce (or tamari for gluten-free)
- 4 tablespoon oyster sauce (or hoisin for sweetness)
- 4 tablespoon chili sauce or paste (gochujang or sriracha)
For Serving:
- Green onions for garnish
- Steamed rice to serve (or cauliflower rice for low-carb)
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. Add the minced meat and cook until browned and cooked through, breaking it up with a spatula as it cooks, around 15 -20 minutes.2 tablespoon sunflower oil, 1 lb ground turkey
- 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.
- How to make the rice: Rinse the rice under cold water in a fine-mesh sieve until the water runs clear. (Optional: soak for about 30 minutes to improve texture.)Add the rinsed rice and water to a saucepan with a tight-fitting lid.1 cup of long-grain white rice, 2 cups of water
- Bring to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes until the water is absorbed and the rice is tender.Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
- Serve the Korean keema over steamed rice and garnish with green onions. While plain rice is fine, this meal becomes even more satisfying when served with a healthy vegetable fried rice side dish to add extra color and nutrients to your plate.Green onions for garnish, Steamed rice to serve
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
