Korean Stir-fried Sausage
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
This sausage stir-fry dry-fries 200 g of Vienna sausages before adding a ketchup and gochujang glaze over medium-low heat.
Read more
Pat the sausages dry and score them shallowly without cutting through the bodies. Cut 1/2 onion into thick slices and prepare 1 green onion for the finish. In advance, mix 2 tablespoons of ketchup, 1/2 tablespoon of gochujang, 1 tablespoon of oligosaccharide syrup, 1/2 tablespoon of soy sauce, and 1/2 teaspoon of minced garlic until no thick chile-paste lumps remain. Roll the sausages around a dry pan over medium heat for about 2 minutes. Their surfaces should become lightly golden and the cuts should begin to open. Add the onion and stir-fry for only 1 more minute, leaving a little bite beyond the translucent edges. Lower the heat to medium-low, pour in the prepared sauce, and keep turning the sausages for 2 minutes. As the ketchup and syrup thicken, constant movement keeps the glaze from sticking in one spot. Turn off the heat when the sauce no longer runs loosely and has reached both the outer surfaces and the scored cuts. Finish with the green onion and 1/2 teaspoon of sesame seeds.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Pat 200 g Vienna sausages dry, then score them shallowly so the sauce can cling without splitting them apart.
Cut the half onion into thick slices and slice the green onion for finishing.
- 2Season
Mix 2 tablespoons ketchup, 0.5 tablespoon gochujang, 1 tablespoon oligosaccharide syrup, 0.5 tablespoon soy sauce, and 0.5 teaspoon minced garlic until smooth. Break up any gochujang lumps before the pan gets hot.
- 3Control
Heat a dry pan over medium heat, add the sausages, and roll them around for about 2 minutes.
Stop when the cuts open slightly and the outside turns lightly golden, not dark brown.
- 4Control
Add the onion and stir-fry over medium heat for 1 more minute.
Cook only until the edges start to look translucent so the onion keeps a little bite and does not water down the sauce.
- 5Season
Lower the heat to medium-low, pour in the sauce, and toss quickly for 2 minutes.
As the glaze thickens, keep turning the sausages so the ketchup and syrup caramelize without sticking or burning.
- 6Finish
Turn off the heat and sprinkle with green onion and 0.5 teaspoon sesame seeds.
Check that the sausages look glossy and that sauce has reached the scored cuts, then serve warm or pack after cooling slightly.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Sosegi-bokkeum tosses scored Vienna sausages in a sweet-spicy ketchup and gochujang glaze for a classic side.
- Finish cue
- Check that the sausages look glossy and that sauce has reached the scored cuts, then serve warm or pack after cooling slightly.
- Avoid this
- As the glaze thickens, keep turning the sausages so the ketchup and syrup caramelize without sticking or burning.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
15min, 9 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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