Korean Sausage Stir fry (Sausage Yachae Bokkeum)
Easy to whip up and super accommodating to whatever vegetables you have in the fridge, this Korean sausage stir fry, aka sausage yachae bokkeum, is always a family favorite as a quick and easy meal for any time of the day.
- Prep time
- 5 min
- Cook time
- 8 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 ounce Korean style Vienna sausage
- 3 sheet Korean fish cake (, cut into 2 inch squares)
- ½ large yellow onion (, peeled and thinly sliced)
- 1½ large bell pepper (, medium diced (any color))
- 4 stalk green onion (, cut into 1 inch pieces (use only the green parts))
- 1 Tablespoon oil (, or any neutral flavor oil)
- 3 Tablespoon soy sauce ((or 15 mL))
- 2 Tablespoon granulated sugar (, or honey)
- ¼ teaspoon cracked black pepper (, or to taste)
- gochugaru (coarse) (, to taste (optional for some heat))
- Toasted sesame seed ((optional for garnish))
Instructions
- 1
Give each sausage two shallow, diagonal slits. Set aside.
- 2
In a sauté pan over medium high heat, add the vegetable oil. Once the oil is hot, add the prepared Korean style Vienna sausages and stir fry for about 2 minutes or until the diagonal slits open up and the sausages start to brown lightly and pop gently. Add the fishcake squares and stir fry for 1-2 minutes.
- 3
Add the thinly sliced onions and diced bell peppers. Toss and sauté the vegetables for about 1 minute.
- 4
Next, add the soy sauce, sugar, and cracked black pepper. Continue to sauté for about 1-2 minutes, until everything is evenly seasoned and the soy sauce is almost all absorbed.
- 5
Finish by adding the green onions and cook for another 30 seconds.
- 6
Garnish with sesame seeds and enjoy with steamed rice!