Korean Sausage Skewers

Quick answer

Total time: 15 min
Level: Easy
Servings: 2 servings
Ingredients: 5

About this dish

Sosiji kkochi are Korean sausage skewers made by scoring Vienna sausages deeply along their length and threading two or three onto wooden sticks, then pan-frying them until golden brown all over.

The score marks serve a functional purpose: as the sausages heat, the cuts open up, allowing heat to penetrate to the center more evenly and creating edges that caramelize slightly and turn crisp. A thin film of oil in a medium-heat pan and steady rotation ensures even color across the entire surface, producing a skin that snaps on the outside while the inside stays juicy and springy. Ketchup and mustard are the classic accompaniments, with the tomato sweetness and the sharp, pungent bite of the mustard complementing the salt and fat of the sausage. Threading rice cakes between the sausage pieces transforms the skewer into a sotteok-sotteok style, a widely popular Korean street food variation. The dish comes together in under fifteen minutes and requires no special equipment beyond a pan and wooden skewers, making it a practical choice for a quick snack, a children's side dish, or a lunchbox item that holds up well at room temperature.

Ingredients

servings

IngredientAmountUnit

Vienna sausages200 gg

Wooden skewers6 eaea

Cooking oil1 tbsptbsp

Ketchup2 tbsptbsp

Mustard1 tbsptbsp

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Instructions

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

6 steps

1

Heat

Pat 200 g Vienna sausages dry, then score one side closely along the length.

Cut only about halfway through so the sausages open while cooking without splitting or falling apart on the skewer.
2

Heat

Thread 2 to 3 sausages onto each of the 6 wooden skewers.

Keep the scored side facing outward where possible, so the cuts open evenly and the browned edges are easy to check while cooking.
3

Control

Add 1 tbsp cooking oil to a pan and spread it into a thin film.

Preheat over medium heat for about 1 minute, then place the skewers in one layer once the oil moves lightly across the pan.
4

Control

Cook over medium heat for 4 to 6 minutes, rolling the skewers often.

When the cuts open and the edges turn golden, rotate to another side before any spot darkens too much.
5

Step

Turn off the heat when the sausages are golden all over and the surface feels lightly crisp.

Check that the centers are hot and springy, then stand the skewers briefly if excess oil has collected.
6

Finish

Transfer the skewers to a plate and serve with 2 tbsp ketchup and 1 tbsp mustard on the side.

For a lunchbox, let them cool slightly first so trapped steam does not soften the crisp edges.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Scored Vienna sausages pan-fried on skewers until golden brown make a classic Korean snack.
Finish cue: Turn off the heat when the sausages are golden all over and the surface feels lightly crisp.