Nigella Korean Keema Recipe [GUIDE]

Let me tell you how I stumbled across this dish. It was one of those cold, bone-chilling evenings when I found myself doing what I often do-curled up under a worn throw blanket, scrolling through recipe videos for comfort more than inspiration. Then Nigella appeared-calm, velvet-voiced, whisk in hand. and began introducing a dish she called "Korean Keema." The name alone grabbed me. I grew up with a grandmother who made Indian keema (minced meat spiced and simmered until it wrapped you up like a wool shawl) but here was Nigella giving it a Korean twist. My curiosity was fully piqued.

Korean Keema is Nigella’s bold, loving mash-up of cuisines. At its heart, it’s ground meat-beef or pork-cooked in a rich, dark, spicy-sweet sauce that fuses the deep umami of gochujang (Korean chili paste) with the earthy warmth of keema’s traditional spices. The result? A dish that’s fiery and comforting, familiar yet new-like hearing a childhood lullaby played on an electric guitar.

Nigella, in her classic fashion, keeps it unfussy. This is not one of those recipes that makes you feel like you’re auditioning for a cooking show. It’s homey, quick and meant to be eaten in your softest sweatpants.

Nigella Korean Keema Recipe

Ingredients Needed

Before you even think about turning on the stove, let’s talk pantry. Nigella’s Korean Keema is a weeknight savior which means the ingredients are either already in your kitchen or deserve to be permanent residents.

Here’s What You’ll Need

• 500g ground beef or pork. I’ve tried both but pork gives it a slight sweetness that plays beautifully with the gochujang.
• 2 tablespoons gochujang – This Korean fermented chili paste is the soul of the dish. It’s like sriracha’s moodier, more complex cousin.
• 1 tablespoon soy sauce. For salt and depth.
• 1 tablespoon mirin or rice wine. Sweetness and a hint of acidity.
• 1 teaspoon sesame oil. Just a drizzle but it adds that unmistakable toasted nuttiness.
• 4 spring onions (scallions). Chopped finely; both white and green parts get used.
• 2 garlic cloves – Finely minced. I sometimes add three because I like to flirt with the idea of vampire protection.
• Fresh ginger (about a thumb’s worth) – Grated.
• A handful of frozen peas. Optional but they pop nicely both in texture and color.
• Cooked rice, to serve – Nigella recommends short-grain, sticky rice. I once used jasmine and no one kicked me out of the kitchen.

Optional toppings? Fried egg, sesame seeds, a few sprigs of cilantro. Or go rogue. I once added pickled red onions and no regrets were had.

Equipment Needed

One of the reasons I love this recipe is that it doesn’t call for a countertop full of gadgets. It’s refreshingly simple.

• A large frying pan or wok – Non-stick works beautifully here but I’ve used a cast iron pan on a moody Sunday and it delivered.
• A wooden spoon or spatula. For breaking up the meat.
• Chopping board and a good knife. Because nobody ever said ’Wow, I loved mincing garlic with a butter knife.’
• Grater or microplane – For the ginger, unless you’re into peeling and mincing tiny knobs by hand (I’m not).
• Rice cooker or pot for the rice. Optional but vital unless you’re serving the keema on toast (which I have also done and it slaps).

Instructions To Make Nigella Lawson’s Korean Keema

Here’s where the magic happens. Picture this: you’ve got some Billie Holiday playing low in the background, a glass of red on the countertop and you’re in your kitchen. a little messy, a lot cozy. Let’s make this happen.

1. Start by heating your pan. Add a little neutral oil (or sesame oil if you’re feeling bold from the start). Not too much-we want to cook the aromatics, not drown them.
2. Add the chopped spring onions, garlic and ginger. Sauté them gently until they soften and release that heavenly smell that makes you feel like someone somewhere loves you.
3. In goes the ground meat. Break it up with your spoon and let it brown. I once rushed this step and ended up with gray, sad meat. Don’t do that. Give it a few good minutes to get golden and caramelized in spots.
4. Time for the sauce. Stir in your gochujang, soy sauce, mirin and a splash of water. Mix until the meat is coated in this deep red, glossy wonder. It should smell intoxicating at this point.
5. Toss in the peas. They don’t need long. just enough to heat through and bring a pop of green and sweetness.
6. Simmer for a few more minutes. The sauce should thicken and cling lovingly to the meat. Turn off the heat and finish with a drizzle of sesame oil.
7. Spoon it over warm rice. Add a fried egg if you’re inclined. I highly recommend it. The runny yolk makes a little sauce of its own.
8. Devour. Ideally with a spoon and minimal interruptions.

What I Learnt

This recipe taught me that fusion food doesn’t have to feel like a gimmick. Korean Keema isn’t about forcing two cultures into the same bowl; it’s about finding where they naturally overlap. The shared love for bold, comforting flavors. The way rice, meat and spice are universal building blocks of home cooking.

It also reminded me of how food can surprise you. I didn’t expect to find myself nostalgic and curious at the same time-thinking of my grandmother’s keema and wondering what she’d say about this punchier, chili-laced cousin. (She probably would have added potatoes and insisted I eat seconds.)

I also learned that a jar of gochujang in the fridge is a kitchen power move. It’s one of those ingredients that rewards you with complex flavor even when you’ve only got 15 minutes and low patience.

FAQs

What Makes Nigella Lawson’s Korean Keema Recipe Different From A Traditional Keema?

Nigella’s Korean Keema puts a fun spin on the classic by using Korean ingredients like gochujang (fermented chili paste) and soy sauce, which adds a spicy, umami-packed depth to the dish. The usual minced meat (beef or lamb) is cooked with ginger, garlic, and a touch of sweetness, giving it that perfect balance of heat and richness that you wouldn’t typically find in a standard keema.

Can I Make Nigella’s Korean Keema Recipe With Chicken Instead Of Beef Or Lamb?

Absolutely! You can swap the beef or lamb for chicken mince if you prefer a lighter version. It won’t have quite the same rich flavor, but the spicy and savory gochujang sauce will still shine through. Just make sure to cook the chicken through until it’s nice and golden to keep the texture interesting!

Is It Hard To Find The Ingredients For Nigella’s Korean Keema Recipe?

Not really! While some of the Korean ingredients like gochujang might seem exotic at first, you can easily find them in most well-stocked supermarkets or Asian grocery stores. Soy sauce, ginger, garlic, and ground meat are all pretty standard pantry staples. Once you get your hands on that gochujang, you’ll be hooked on its unique flavor-it’s like a magical umami bomb!