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This quick Korean sausage mix has saved me countless times when I need something tasty and filling in just 15 minutes flat. When juicy sausages meet that sweet-spicy sauce, you get an amazing flavor combo that goes so well with a simple bowl of rice.
I stumbled on this idea while hunting for fast Korean-style meals to use up some day-old rice. Now my family asks for it all the time, and I love that I can tweak how hot it gets depending on who's eating with us tonight.
Ingredients
- Korean style Vienna Sausages or Mini Cocktail Sausages: These tiny protein bites have great texture and soak up all the yummy sauce thanks to their small size.
- Bell peppers: They bring bright colors, a nice snap, and natural sweetness. Mix different colors or stick with one - whatever looks good to you.
- Onion: This forms the tasty foundation that runs through everything. Go for sweet varieties if you want things milder.
- Garlic: You can't skip this for true Korean flavor. Always go with fresh chopped instead of the jarred stuff for the best smell and taste.
- Ketchup: This makes up the tangy-sweet base of your sauce. Grab a decent brand for better results.
- Gochujang: This spicy Korean pepper paste adds incredible depth. Put in more or less based on how much heat you like.
- Honey: This cuts through the spiciness with natural sweetness. The fancy stuff really does taste better here.
- Soy sauce: Brings that savory, salty kick. Try to find traditionally brewed kinds for the richest flavor.
- Sesame oil: Adds that nutty finish everyone loves. Make sure it's the dark toasted type for authentic taste.
- Sugar: Helps give your sauce that shiny, sticky coating. Plain white sugar does the job perfectly.
- Sesame seeds: Sprinkle these on top if you want - they look pretty and add a tiny bit of crunch.
Step-by-Step Instructions
- Prep the sausages:
- Make 3-5 shallow slices on just one side of each mini sausage. This lets them cook better and helps the sauce get inside. Don't cut too deep or they'll fall apart while cooking. I find it faster to slice four sausages at once.
- Mix the sauce:
- Stir together the ketchup, gochujang, honey, soy sauce, sesame oil and sugar until everything's well combined. You want a shiny, reddish sauce with no sugar granules left. You can make this up to a week ahead and keep it in the fridge.
- Sauté the aromatics:
- Warm up some vegetable oil in a big skillet over medium heat until it looks shimmery. Toss in onions and garlic, stirring them around for about 30 seconds until they smell good. You want them soft but not brown, since browning makes them taste bitter.
- Cook the vegetables:
- Throw in the bell peppers and stir-fry another 30 seconds. You want them to stay a bit crunchy for texture contrast. They'll start releasing their natural sweetness into the oil, making everything taste better.
- Add the sausages:
- Put the sliced sausages in the pan and stir-fry for about a minute until they start browning. Then put a lid on the pan and let them cook for 3 minutes. The steam inside will cook them evenly while keeping them juicy. Those cuts you made will let them puff up nicely.
- Finish with sauce:
- Pour your sauce mix over everything and stir well so it coats all the ingredients. Let it bubble gently for about 30 seconds until it gets thicker and glossier. The sugars will start to caramelize, giving it a beautiful shine. Sprinkle with sesame seeds if you want before serving it right away.
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Gochujang really steals the show in this dish. I found out how amazingly it transforms food a couple years back when trying Korean cooking, and now I always keep some in my fridge. Even my kids, who usually run from spicy food, gobble this up when I use the mild type.
Tasty Serving Ideas
This Korean sausage mix tastes amazing over plain white rice that soaks up all that sauce. For a full Korean meal, add some simple side dishes like kimchi, quick cucumber pickles, or seasoned spinach. It's also great as part of a bigger Korean BBQ spread at home, giving nice contrast to any grilled meats.
Easy Customizations
What's great about this dish is how flexible it is. Swap out bell peppers for things like broccoli pieces, sugar snap peas, or sliced carrots if you want. Make it spicier by adding a teaspoon of Korean red pepper flakes with the sauce. You can even use regular hot dogs, sliced sausage links, or plant-based options for vegetarians - just follow the same cooking steps.
Make Ahead Tips
Though this comes together fast, you can prep everything ahead to make dinner even quicker. Cut the slits in your sausages, mix up the sauce, and chop all veggies up to a day before. Keep everything separate in the fridge. When it's time to eat, just follow the cooking steps for an almost instant dinner. The finished dish heats up great in the microwave, so it's perfect for packed lunches too.
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Common Recipe Questions
- → What type of sausage works best for this dish?
Mini cocktail sausages, Korean-style Vienna sausages, or cut-up smoked frankfurters, knockwurst, or bratwurst are all great picks for this recipe.
- → Can I adjust the spice level in the sauce?
You bet! Just use less gochujang if you want it milder or add more if you love heat. Pick mild gochujang for a gentler kick.
- → How do I store and reheat leftovers?
Pop any extras in a sealed container and keep them in the fridge for up to 4 days. To warm up, toss in a pan with a splash of water or zap in the microwave until steamy.
- → What vegetables can I use as substitutes?
Don't have bell peppers? No problem! Try snap peas, carrots, or broccoli instead for a colorful and tasty stir fry mix.
- → Can I make this dish vegetarian?
Absolutely! Swap out the sausages for tofu chunks, tempeh slices, or any plant-based sausage alternatives you like.
- → What can I serve alongside this dish?
This stir fry tastes amazing with a side of fluffy jasmine rice or sticky rice. You can also serve it over some stir-fried noodles for a fuller meal.