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I toss together this speedy Korean sausage meal whenever I need something flavorful and satisfying in under 15 minutes. The plump sausages coated in tangy-spicy sauce create an irresistible taste that pairs wonderfully with a simple rice serving.
I found this recipe during my search for quick Korean dishes to use up extra rice. These days my family constantly requests it, and I appreciate how I can adjust the spice level depending on who's joining our table.
Essential Ingredients
- Korean Vienna Sausages or Cocktail Mini Sausages: These bite-sized protein bits have wonderful texture and their small size means they absorb sauce beautifully.
- Bell peppers: They add vibrant color, satisfying crunch and natural sweetness. Choose whatever colors catch your eye or combine several for visual appeal.
- Onion: This creates a flavorful foundation throughout the dish. Go with sweet varieties if you prefer gentler flavor.
- Garlic: An absolute must for authentic Korean flavor. Fresh minced works better than pre-packaged for stronger aroma.
- Ketchup: Forms the sauce base with its sweet-tart profile. The quality matters so pick a good one.
- Gochujang: This Korean chili paste brings signature heat and depth. Adjust quantity based on your spice tolerance.
- Honey: Balances the spiciness with natural sweetness. Better honey equals better taste.
- Soy sauce: Provides umami richness and saltiness. Traditionally brewed types offer superior flavor.
- Sesame oil: Adds that distinctive nutty finish. Make sure you grab the toasted variety for genuine taste.
- Sugar: Creates glossiness and stickiness in your sauce. Regular white sugar works perfectly fine.
- Sesame seeds: Mainly for garnish but they contribute subtle texture and visual interest.
Straightforward Cooking Steps
- Prep your sausages:
- Cut 3-5 shallow slits along one side of each mini sausage. This lets them cook evenly and helps sauce penetrate. Don't slice too deep or they'll break apart during cooking. I usually prep four at once to move faster.
- Mix your sauce:
- Combine ketchup gochujang honey soy sauce sesame oil and sugar in a bowl until everything's well blended. The mixture should look glossy with a rich red hue. Be sure sugar completely dissolves for smoothness. You can prepare this a week ahead and refrigerate.
- Start the flavor base:
- Heat vegetable oil in a large skillet over medium heat until it glistens but isn't smoking. Add onions and garlic, stirring constantly for 30 seconds until fragrant. Keep them soft without browning which can cause bitterness.
- Cook the veggies:
- Toss in bell peppers and cook another 30 seconds. They should remain slightly crisp for textural contrast. Their natural sweetness will infuse the oil, enhancing overall flavor.
- Brown the sausages:
- Add the sliced sausages to the pan and stir fry for 1 minute to get some color. Cover with a lid and continue cooking for 3 minutes. The steam helps them cook thoroughly while staying juicy. Those cuts will allow them to plump nicely.
- Finish with sauce:
- Pour sauce over everything and mix thoroughly to coat all ingredients. Let it simmer gently about 30 seconds until it thickens and becomes shiny. Sugar will start to caramelize creating a beautiful glaze. Scatter sesame seeds across the top before serving hot.
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Gochujang transforms this dish completely. I discovered its magic several years ago while exploring Korean cooking and now always stock it in my refrigerator. Even my spice-shy kids devour this dish when I use the milder version.
Delicious Pairing Suggestions
This Korean sausage creation goes perfectly with simple white rice that captures all the delicious sauce. For an authentic Korean spread, include easy sides like kimchi, quick-pickled cucumbers or sautéed spinach namul. It also fits wonderfully into homemade Korean BBQ nights, offering nice contrast to your grilled meat options.
Easy Substitutions
What makes this dish so handy is its flexibility. Switch out bell peppers for other veggies such as broccoli, snow peas or thin carrot slices. Want more kick? Just mix in a teaspoon of gochugaru (Korean pepper flakes) with your sauce. You can substitute regular hot dogs, chunked smoked sausages or plant-based alternatives for a meatless version while following the same cooking method.
Make-Ahead Tips
Though already quick to cook, you can speed things up more by doing prep work earlier. Slice sausages, blend sauce and chop all vegetables up to 24 hours ahead, storing everything separately in your fridge. When mealtime comes, just follow the cooking instructions for an ultra-fast dinner. The finished dish reheats beautifully in the microwave, making it ideal for tomorrow's lunch too.
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Common Questions
- → Which sausages are best for this meal?
Go for Korean mini links, cocktail sausages, or cut-up regular ones like brats, knockwurst, or hot dogs for best results.
- → Can I lower or raise the spice in the sauce?
You bet! Cut back on gochujang for a milder taste or add more of the spicy kind if you want it hotter.
- → How can I store extras, and what's the best way to reheat them?
Pop leftovers in an airtight container and keep in the fridge up to four days. Warm them in a pan with a tiny bit of water or zap in the microwave until hot.
- → What veggies can I swap if I don't have peppers?
Switch to carrots, broccoli bits, or sugar snap peas instead of bell peppers for a tasty twist on this stir fry.
- → Can I make this without meat?
Sure thing! Try vegan sausages, cubed tofu, or tempeh chunks for a meat-free version.
- → What sides go well with this stir fry?
Serve it over fluffy sticky rice or toss it with hot noodles for a complete and filling dinner.