Korean Potato and Sausage Stir-Fry

Name: Korean Potato and Sausage Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: korean
Ingredients: Potato 2 piece; Sausage 150 g; Soy sauce 1 tbsp; Ketchup 1 tbsp; Sugar 1 tsp; cooking oil 1 tbsp

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

The soy-based sauce takes a tablespoon of ketchup.

Half-moons of potato go in first, and once their edges turn translucent the sausage follows, letting its fat soak into the potato. From cutting board to plate it takes around ten minutes, which keeps it manageable on a weekday morning.

Ingredients

servings

IngredientAmount

Potato2 piece

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Instructions

6 steps

1

Slice 2 potatoes into even 0.5cm half-moons so they cook at the same pace.

Cut 150g sausage diagonally or into half-moons, keeping the pieces bite-size for quick browning and easy lunchbox portions.
2

Heat a pan over medium-high heat, then add 1 tablespoon oil.

Add the potato slices and spread them into a single layer as much as possible, so the surfaces sear instead of steaming.
3

Stir-fry the potatoes for about 3 minutes, turning them often, until the edges look slightly translucent.

If they start sticking before softening, lower the heat a little and keep the slices moving.
4

Add the sausage and reduce the heat to medium.

Stir-fry for about 2 minutes, until the cut surfaces pick up light browning and the rendered sausage fat gives the potatoes a glossy coating.
5

Add 1 tablespoon soy sauce, 1 tablespoon ketchup, and 1 teaspoon sugar.

Stir immediately so the sauce coats the potatoes and sausage evenly without scorching on the hot pan surface.
6

Stir-fry for 30 seconds more, just until the ketchup darkens slightly and turns glossy.

Check that the potatoes are tender at the center, then transfer to a plate before the sauce thickens too much.