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This quick Korean sausage dish has been my go-to dinner savior when I'm craving something tasty and filling in under 15 minutes. The juicy sausages mixed with that sweet-spicy sauce make a perfect flavor combo that goes great with a bowl of rice.
I stumbled on this dish while hunting for fast Korean meals to use up some leftover rice. Now my family asks for it all the time, and I love that I can tweak how spicy it is based on who's eating with us.
What You'll Need
- Korean Vienna Sausages or Cocktail Mini Sausages: They're the ideal bite-sized protein with great texture. Being small means they soak up all that yummy sauce.
- Bell peppers: They bring nice pop of color, crunch and sweetness. Pick any colors you like or mix them for a prettier dish.
- Onion: It builds a tasty base that flows through the whole meal. Sweet onions work great if you want it milder.
- Garlic: You can't skip this for real Korean taste. Try to use freshly chopped instead of jarred for better aroma.
- Ketchup: It starts your sauce off with a tangy sweetness. Grab a decent brand for better results.
- Gochujang: This Korean hot pepper paste gives that signature kick and richness. Add more or less depending on how spicy you want it.
- Honey: It cuts through the heat with natural sweetness. Good quality honey makes a difference in taste.
- Soy sauce: Adds that savory depth and salt. Try to get naturally brewed kinds for better flavor.
- Sesame oil: Gives that nutty finish we all love. Make sure it's the toasted kind for authentic taste.
- Sugar: Helps make your sauce shiny and sticky. Plain white sugar does the job perfectly.
- Sesame seeds: They're just for topping but add a nice look and slight crunch.
Simple Cooking Method
- Get sausages ready:
- Make 3-5 small cuts on one side of each mini sausage. This helps them cook better and lets the sauce get inside. Don't cut too deep or they'll fall apart while cooking. I like to do 4 sausages at once to save time.
- Create your sauce:
- Stir together ketchup gochujang honey soy sauce sesame oil and sugar in a small bowl until well mixed. Your sauce should look shiny with a nice red color. Make sure the sugar fully dissolves for smooth texture. You can make this up to a week ahead and keep it in the fridge.
- Cook flavorful base:
- Warm up some vegetable oil in a big pan on medium heat until it shimmers but doesn't smoke. Toss in onions and garlic and keep stirring for 30 seconds until you can smell them. You want them soft but not brown which would make them taste bitter.
- Add vegetables:
- Throw in bell peppers and stir fry another 30 seconds. They should stay a bit crunchy to give your dish different textures. Their sweetness will start to come out into the oil making everything taste better.
- Cook your sausages:
- Put the cut sausages in the pan and stir fry for 1 minute to start browning them. Put a lid on and let them cook 3 minutes more. The steam inside helps cook them evenly while keeping them juicy. Those cuts you made will let them plump up nicely.
- Add sauce and finish:
- Pour your sauce over everything and mix well so it covers all ingredients. Let it bubble gently for about 30 seconds until it gets thicker and looks glossy. The sugars will start to caramelize giving it a beautiful shine. Sprinkle with sesame seeds if you want before serving right away.
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Gochujang really makes this dish special. I found out how amazing it is a few years back when trying out Korean cooking and now always keep some in my fridge. Even my kids who usually don't like spicy food gobble this up when I use the mild version.
Tasty Serving Ideas
This Korean sausage mix tastes amazing with plain white rice that soaks up all that tasty sauce. For a full Korean meal add some simple side dishes like kimchi quick cucumber pickles or spinach namul. It also fits in perfectly during home Korean BBQ nights giving a nice contrast to grilled meats.
Simple Swaps
What's great about this dish is how easy it is to change up. Try swapping bell peppers for other veggies like broccoli snow peas or sliced carrots. Want it hotter? Just add a teaspoon of gochugaru Korean chili flakes with the sauce. You can even use regular hot dogs cut-up smoked sausages or veggie sausages if you want it meat-free while using the same cooking steps.
Prep-Ahead Options
Though this cooks fast you can get everything ready beforehand to make dinner even quicker. Cut the sausages stir up the sauce and chop all veggies up to a day ahead keeping everything separate in the fridge. When you're ready just follow the cooking steps for a super fast meal. The finished dish heats up great in the microwave so it's perfect for packed lunches too.
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Frequently Asked Questions
- → Which sausages are best for this meal?
Use Korean mini sausages, little cocktail weenies, or even sliced smoked options like bratwurst, knockwurst, or frankfurters for great results.
- → Can I lower or raise the spice in the sauce?
Absolutely! Reduce the gochujang for mild heat or go heavy with hot gochujang for extra kick.
- → How can I store extras, and what’s the best way to reheat them?
Keep leftovers in a sealed container in the fridge for up to four days. Heat them up in a skillet with a splash of water or microwave till warm.
- → What veggies can I swap if I don’t have peppers?
Try carrots, broccoli, or snap peas instead of peppers for a different yet delicious stir fry option.
- → Can I make this without meat?
Of course! Swap sausages with plant-based ones, tofu chunks, or tempeh for a veggie-friendly dish.
- → What sides go well with this stir fry?
Pair it with steamed sticky rice or mix it with stir-fried noodles for a satisfying full meal.