Korean Stir-fried Sausage
Sosegi-bokkeum is a Korean sausage stir-fry where scored Vienna sausages are dry-fried until golden, then tossed with onion in a sauce of ketchup, gochujang, oligosaccharide syrup, and soy sauce. Scoring the sausages lets the sweet-spicy glaze seep into every cut, so the flavor is consistent from edge to center. The sauce caramelizes quickly -- just two minutes of tossing coats the sausages in a glossy, clingy layer. Finished with sesame seeds and sliced green onion, it is a staple banchan that packs well in lunchboxes.
Adjust Servings
Instructions
- 1
Score 200g sausages or cut into flower shapes for an appetizing look.
- 2
Mix 2 tbsp ketchup, 0.5 tbsp gochujang, 1 tbsp syrup, 0.5 tbsp soy sauce, and garlic for the sauce.
- 3
Dry-fry sausages on medium heat 2 minutes until golden on the surface.
- 4
Add onion, stir-fry 1 minute, then pour sauce and toss to coat for 2 minutes.
- 5
Top with green onion and sesame seeds to finish.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Stir-fried Fish Cake with Vegetables
Eomuk-yachae-bokkeum is a Korean stir-fry of fish cake sheets with onions, carrots, and bell peppers in a soy-based glaze. The chewy fish cake contrasts with the crisp vegetables, delivering varied textures in every bite. Soy sauce and oligosaccharide syrup create a lightly sweet and salty coating that clings to each piece. The entire dish cooks in under ten minutes, making it a go-to option for packed lunches or quick weeknight sides.
Korean Spicy Braised Tofu
Spicy dubu-jorim pan-sears firm tofu slabs cut 1.5 centimeters thick until golden on both sides, then braises them in a sauce of soy sauce, gochugaru, garlic, and sugar. Searing first firms the tofu so it holds its shape through the eight-minute simmer, during which onion and green onion cook alongside in the reducing liquid. The chili flakes deliver a direct, persistent heat that penetrates the tofu as the sauce thickens, balanced by the sugar's sweetness. A final circle of sesame oil ties the flavors together with a roasted, nutty aroma.
Tuna Potato Salad (Japanese Creamy Tuna and Potato Mix)
Tuna potato salad mashes boiled potatoes while still hot, then folds in drained canned tuna, salt-pressed cucumber, carrot, and onion with mayonnaise and whole grain mustard. Mashing the potatoes warm keeps the starch active, which bonds more effectively with the mayonnaise for a creamier result - but over-mashing turns the texture gluey, so leaving some chunks is ideal. Salting the chopped vegetables for five minutes and squeezing out the released moisture is essential to prevent a watery salad. The tuna must also be drained thoroughly in a strainer to keep the flavor clean. Whole grain mustard adds a peppery sharpness that cuts through the richness of the mayonnaise, and a twenty-minute chill in the refrigerator lets all the flavors meld evenly.
Korean Gochujang Fish Cake Stir-fry
Gochujang eomuk bokkeum stir-fries chewy fish cake sheets in a punchy sauce of gochujang, soy sauce, oligosaccharide syrup, and minced garlic. Blanching the fish cakes briefly beforehand removes excess grease, producing a cleaner-tasting dish where the spicy-sweet glaze clings evenly to each piece. Onion lends natural sweetness, while diagonally sliced green onion adds a fresh finishing aroma. Sesame oil and sesame seeds round out the flavors with a nutty layer. It is one of Korea's most popular everyday banchan, reliable enough for both daily meals and lunchbox packing.
Korean Garlic Scape Bacon Stir-fry
Maneuljjong bacon bokkeum is a side dish built on rendered bacon fat, in which garlic scapes and onion are stir-fried and finished with soy sauce and oligosaccharide syrup for a glossy coat. The bacon's smoky saltiness provides a deep flavor base that requires no additional complex seasoning, and the garlic scapes counter it with a sharp, crisp bite. The syrup creates a thin lacquer on the surface that balances the salt with gentle sweetness. Sesame seeds top the finished dish, and reducing the soy sauce compensates if the bacon runs particularly salty.
Korean Gochujang Grilled Anchovies
Myeolchi-gochujang-gui is a Korean gochujang-glazed anchovy side dish where medium-sized dried anchovies are first dry-toasted in a pan for one minute to reduce fishiness and drive off moisture, then tossed in a sauce of gochujang, soy sauce, oligosaccharide syrup, cooking wine, and minced garlic. The sauce is simmered briefly over low heat before the anchovies go in, cooking off the alcohol in the wine and thickening the glaze so it clings to each fish. Once the anchovies are added, the tossing should finish within two minutes-longer cooking hardens them rather than keeping them pleasantly chewy. Sesame oil and toasted sesame seeds folded in at the end round out the sweet-spicy-salty profile with a nutty finish.