How terribly West London of me. Ra Ra Raaa. Haha. This is a really quick recipe, but don’t set your heart on making it until you’ve tracked down some Gochujang… which I can spell but can’t say.
I found it in my local Thai Supermarket, Nigella says that at a push you could substitute any other chilli paste, and as a last result you could make your own by fermenting red chillies, rice, soybeans and salt in a jar under your house like the Korean’s did in the old days… but who has the time?
This is a brilliantly quick and tasty recipe for 2, but I reckon you could serve 3 slightly smaller portions and not be hungry. You will need: 150g basmati or sushi rice, 250g turkey mince, 3 fat or 6 thin spring onions (chopped) 125g frozen peas, vegetable oil, rice wine, gochujang, honey, soy sauce, and coriander for scattering everywhere.
Start the rice cooking, following the instructions on the packet, and then boil the kettle.
In a mixing bowl whisk together 2 15ml tablespoons of gochujang, 1 tablespoon honey, 1 tablespoon of rice wine, and 2 tablespoons of soy sauce. This will make the most brilliant horror-film red sauce. Tip the turkey mince in to this sauce and stir it. Leave to steep for about 5 minutes.
While this is steeping chop up the spring onions and heat the wok. Put the frozen peas in a sieve and pour the boiling water over them – let all the water drain away. When the wok is hot add a teaspoon of vegetable oil and then the peas and spring onions.
Stir-fry the greens for 3 or 4 minutes and then add the turkey and the sauce. Stir-fry this for another 4 or 5 minutes. (By this time the rice should be done so you can strain it and get ready to serve up)
Make sure you’ve not washed the mixing bowl yet, pour in 2 tablespoons of rice wine and 4 tablespoons of water (I used it from the kettle because it was close and I’m clumsy) and swill out the saucy-winey residue from the bowl into the wok. Stir fry for about 30 seconds until piping hot. Serve immediately.
I made this two days running because I could only get the turkey mince in a 500g packet, and the second day I remembered to artistically scatter coriander over it – but it doesn’t really add anything to it and tastes just as good without.
This is an ideal recipe to cook after work, it’s quicker to make than read, it’s really filling and tastes delicious. And the gochujang lasts for ages so fill yer boots!
Kitchen, by Nigella Lawson (Chatto & Windus 2010, ISBN 9780701184605)