I've written before about my nagging feelings of guilt about not making enough use of all the amazing Asian ingredients around me... I'm doing better now (thanks to Bill! Awesome Thai-style pumpkin last night, from Bill's Everyday Asian) but I've had a recipe from Nigella's latest book, Kitchen, bookmarked to try for ages: Korean Keema.
Nigella writes how she has discovered a new ingredient, a Korean chilli paste called Gochujang. I suspect that this means that all UK supermarkets will now be stocking this, such is the merchandising power of Nigella! Anyway, I managed to lay my hands on a tub in a little Japanese shop here (the shop underneath the Gadong branch of Excapade for any readers in Brunei) and thought I'd give it a try.
This is indeed a quick and easy meal. It took about 10 minutes from start to finish once the ingredients were assembled:
For the sauce - Chinese rice wine, soy sauce, honey and Gochujang.
Aside from this, all that was needed was minced turkey (although I used chicken), frozen peas, and fresh coriander. Brunei seems to be all sold out of coriander this week so I didn't bother, but next time I'll make sure to use some.
My blog-friend Anna has very kindly typed out the recipe which can be found here, on her lovely blog. I completely agree with Anna that I think I'd use a touch more of the Gochujang if I made it again, although what I felt was lacking was any kind of chilli heat. The paste is described as 'Hot Pepper Paste' but despite its unusual smoky flavour (almost liquorice-like as Nigella describes it), it packs very little punch. This would make it great for the chilli-haters, but as we certainly don't fall into that category next time I'll be adding plenty of chopped fresh chilli to the dish.
Served with plain Jasmine rice and a side of garlicky kailan, this made a speedy and healthy supper.