KOREAN KEEMA

INGREDIENTS
200 grams minced pork
1 tablespoon oil
¼ cup peeled and minced onion (about ¼ of an onion)
1½ to 2 cups vegetables (mix of cabbage, mushrooms, frozen peas, frozen carrot)
½ cup water
1 tablespoon cornstarch, dissolved in 2 tablespoons water
Coriander and/or spring onion, finely chopped (for garnish, optional)
Marinade
2 tablespoons gochujang
1½ tablespoons light soy sauce
1 tablespoon sake / cooking wine
½ tablespoon honey
METHOD

1. Mix minced pork with marinade ingredients. Set aside to marinate for 15 minutes.
2. Heat the oil in a frying pan over medium-high heat. Add in the onion and sauté until onion has softened and turned translucent. Add in the pork and spread it out into a thin layer. Cook for a few minutes then break it up into small pieces.
3. Stir in the vegetables and cook for a few minutes until the vegetables have softened slightly. Add water and bring to a boil. Cover and simmer until the vegetables have softened.
4. Stir in the cornstarch water bit by bit until the gravy has thickened into desired consistency. Serve with rice and sunny side egg and garnish with coriander and/or spring onion.

FULL RECIPES

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