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My family adores this speedy Korean sausage creation - it's my dinner backup plan when I need something delicious and satisfying in just minutes. Those plump sausages coated in tangy-spicy sauce create an unbeatable taste that pairs wonderfully with steamed rice.
I found this recipe during my search for quick Korean dishes to use up some day-old rice. These days my household requests it constantly, and I'm happy I can adjust the spice level depending on who's joining our table.
Essential Ingredients
- Korean Vienna Sausages or Cocktail Mini Sausages: These small morsels are the perfect protein that holds their shape well. Their compact size lets them absorb sauce beautifully.
- Bell peppers: They add vibrant color, satisfying crunch and natural sweetness. Choose whatever colors appeal to you or combine several for visual appeal.
- Onion: This creates a flavorful foundation that carries throughout the dish. Go with Vidalia if you prefer something gentler.
- Garlic: This must-have brings authentic Korean flavor. Mince it fresh rather than using pre-packaged for stronger aroma.
- Ketchup: This forms your sauce base with its sweet-sour profile. Invest in a quality brand for noticeable taste improvement.
- Gochujang: The star Korean chili paste that brings heat and depth. Customize the amount based on your spice preference.
- Honey: This balances the spiciness with gentle sweetness. Local honey can enhance the overall flavor profile.
- Soy sauce: Adds umami complexity and saltiness. Look for traditionally brewed options for richer taste.
- Sesame oil: Creates that distinctive nutty finish. Make sure to get dark toasted variety for authentic flavor.
- Sugar: Helps your sauce become glossy and clingy. Regular granulated works perfectly fine.
- Sesame seeds: These garnish beautifully while adding subtle texture.
Straightforward Preparation Technique
- Prep your sausages:
- Score each mini sausage with 3-5 shallow cuts along one side. This trick allows better cooking and sauce penetration. Don't slice too deeply or they'll split during cooking. I usually prepare several at once to move things along.
- Mix your sauce:
- Combine ketchup gochujang honey soy sauce sesame oil and sugar in a bowl until everything's blended. The mixture should appear glossy with deep red coloring. Stir until sugar completely dissolves for best texture. You can prepare this a week in advance and store refrigerated.
- Start your flavor base:
- Heat vegetable oil in a large skillet over medium until it's hot but not smoking. Add onions and garlic, stirring constantly for 30 seconds until fragrant. You'll want them softened without browning to avoid bitter flavors.
- Toss in veggies:
- Add bell peppers and cook for another 30 seconds. Keep them slightly crisp for textural contrast. Their natural sugars will infuse the oil, enhancing overall flavor.
- Cook sausages:
- Add scored sausages to the pan and stir-fry for 1 minute until they begin browning. Cover and let them steam for 3 more minutes. This method ensures even cooking while maintaining juiciness. The cuts will allow them to puff up nicely.
- Finish with sauce:
- Pour your sauce mixture over everything and toss until everything's coated. Let it simmer gently for 30 seconds until it thickens and turns glossy. The sugars will caramelize for beautiful shine. Finish with a sprinkle of sesame seeds before serving hot.
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Gochujang truly transforms this simple meal. I discovered its amazing qualities several years ago while exploring Korean cuisine and now can't imagine my kitchen without it. Even my picky eaters who typically avoid heat will happily devour this when I use the milder variety.
Delightful Pairing Suggestions
These Korean sausages shine when paired with fluffy white rice that catches every bit of delicious sauce. For an authentic experience, add quick banchan sides like tangy kimchi, simple cucumber salad, or seasoned spinach. This dish also complements home Korean BBQ nights perfectly, offering nice balance to chargrilled meats.
Easy Variations
What makes this meal so practical is its adaptability. Swap bell peppers for other veggies like tender broccoli florets, crunchy snow peas, or thin carrot slices. Need more kick? Throw in some gochugaru Korean pepper flakes with your sauce mix. You can even substitute regular sliced franks, chunky smoked sausages, or plant-based alternatives while keeping the cooking method identical.
Make-Ahead Tips
While this cooks quickly, you can still save time by doing advance prep. Score your sausages, blend the sauce components, and slice all vegetables a day ahead, storing them separately in the fridge. When mealtime arrives, just follow the cooking sequence for an ultra-quick dinner. The completed dish reheats wonderfully in the microwave, making it ideal for work lunches too.
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Common Questions
- → Which sausages are best for this meal?
Go for Korean mini sausages, cocktail wieners, or cut-up smoked varieties like bratwurst, knockwurst, or frankfurters for the tastiest results.
- → Can I lower or raise the spice in the sauce?
Sure thing! Cut back on gochujang for a milder flavor or add more hot gochujang if you want it spicier.
- → How can I store extras, and what's the best way to reheat them?
Leftover stir fry stays good in an airtight container in your fridge for about four days. Warm it up in a pan with a bit of water or pop it in the microwave until it's hot enough.
- → What veggies can I swap if I don't have peppers?
Switch out peppers for carrots, broccoli, or sugar snap peas to create an equally yummy stir fry variation.
- → Can I make this without meat?
You bet! Replace meat sausages with veggie ones, chunks of tofu, or tempeh for a meat-free version.
- → What sides go well with this stir fry?
Enjoy it with fluffy sticky rice or toss it together with stir-fried noodles for a complete, filling meal.