Korean Stir-fried Sausage
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Ketchup sets a sweet base and half a spoon of gochujang adds only a mild heat, giving these cocktail sausages a sticky glaze that settles into shallow scores and sits well in a lunchbox.
Read more
Once the ketchup and syrup start to thicken they stick fast to the pan, so nothing stays still after the sauce is poured in.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Blood Sausage Skewers
Onion, Green onion
Japaguri (Two-Pack Instant Noodle Mashup)
Onion, Green onion
Korean Spicy Sea Snail Salad
Onion, Green onion