Nigella's Korean Keema (with Lamb Mince and Eggs) recipe
Nigella's Korean Keema is quick to make but has plenty of depth, thanks to the soy, gochujang and rice wine sauce. Delicious with any rice but particularly sushi rice.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at hotcooking.co.uk.
Ingredients
- 150g rice (basmati, brown, sushi)
- 2 tbsp gochujang
- 1 tbsp honey (or ½ tablespoon, see notes)
- 1 tbsp Chinese rice wine
- 2 tbsp soy sauce
- 250g mince (lamb or turkey)
- 125g frozen petit pois
- 6 thin (or 3 fat) spring onions
- 1 tsp vegetable oil (or groundnut)
- 2 tbsp Chinese rice wine
- 4 tbsp water (optional, I don't add this)
- 2 tsp chilli oil
- 2 eggs
- 1-2 tbsp chopped fresh coriander
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Korean Keema | Nigella's Recipes | Nigella Lawson
nigella.com
Quick Keema Rice with Lamb Mince Recipe - Tilda Rice
tilda.com
10-min Easy Korean Egg Rice with Soy Sauce and Sesame
gracefulflavors.com
Korean Calamari | Nigella's Recipes | Nigella Lawson
nigella.com
Masala Lamb and Potato Keema with Rice
quitelike.com
Lamb keema
andy-cooks.com
Korean Beef
kosher.com
Easy Lamb Keema | Recipe | Simply Beef & Lamb
simplybeefandlamb.co.uk