Korean Potato and Sausage Stir-Fry

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 5

About this dish

This Korean side dish features thinly sliced potatoes and bite-sized sausages stir-fried in a sweet and savory sauce.

The potatoes are sliced into half-moons and cooked in a hot pan with oil for three minutes until their edges turn translucent. Sausages are then added, and the heat is reduced to medium to cook for two more minutes, allowing the rendered sausage fat to coat the potatoes. The dish is seasoned with a quick blend of soy sauce, ketchup, and sugar. Because the sauce can burn easily, it is crucial to toss the ingredients rapidly for thirty seconds until a glossy glaze forms. Ketchup provides a mild acidity that balances the saltiness of the soy sauce and the sweetness of the sugar. This stir-fry is a popular lunchbox staple that comes together in under ten minutes, making it highly practical for busy mornings.

Ingredients

servings

IngredientAmountUnit

Potato2 piecepiece

Sausage150 gg

Soy sauce1 tbsptbsp

Ketchup1 tbsptbsp

Sugar1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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

Control

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

Heat

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

Control

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

Season

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Savory sausage fat coats thinly sliced potatoes in this simple, soy-based Korean stir-fry.
Finish cue: Check that the potatoes are tender at the center, then transfer to a plate before the sauce thickens too much.
Avoid this: Because the sauce can burn easily, it is crucial to toss the ingredients rapidly for thirty seconds until a glossy glaze forms.