Quick Korean Stir Fry (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1.10 lbs mini cocktail sausages or Korean-style Vienna sausages (you can swap with sliced frankfurt, knockwurst, or smoked bratwurst)
02 -
2 bell peppers, whatever color you like, chopped into small chunks
03 -
1 small onion, cut into thin strips
04 -
1 garlic clove, finely chopped
05 -
1 tablespoon neutral oil or veggie oil
06 -
½ teaspoon sesame seeds (sprinkle on top if you want)
→ Sauce Ingredients
07 -
3 tablespoons ketchup
08 -
1 tablespoon gochujang, pick hot or mild based on what you like
09 -
1 tablespoon maple syrup or honey
10 -
1 tablespoon light soy sauce or regular soy sauce
11 -
0.5 tablespoon sesame oil
12 -
2 teaspoons cane sugar or white granulated sugar
# Steps to Follow:
01 -
Cut 3-5 light marks on one side of each mini sausage with a sharp knife. Don't go too deep. Time-saver tip: bunch up 4 sausages and cut them all at once. Put them aside for now.
02 -
Mix together ketchup, gochujang, honey, soy sauce, sesame oil, and sugar in a small bowl. Stir it all up and set it aside.
03 -
Put your large pan on medium heat and add the vegetable oil. Toss in onions and garlic, cooking them for about 30 seconds.
04 -
Throw in your chopped bell peppers and cook them with everything else for another 30 seconds.
05 -
Drop the sausages into the pan and cook for a minute while stirring. Cover with a lid and let them cook for 3 more minutes.
06 -
Pour your sauce mix into the pan and stir everything together until all bits are coated. If you want, sprinkle sesame seeds on top. Take the pan off the heat.
# Additional Tips:
01 -
You can keep any extras in the fridge for up to 4 days in a sealed container. When you want to eat them again, pop them in the microwave for 2-3 minutes or warm them in a pan with a splash of water.
02 -
Better not freeze this dish as your bell peppers will turn soggy.