15-min Easy Korean Stir Fry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1.10 lbs Korean-style Vienna sausages or mini cocktail sausages (or sliced smoked bratwurst, knockwurst, or frankfurt sausages)
02 -
2 bell peppers, any color, diced
03 -
1 small onion, julienned
04 -
1 garlic clove, minced
05 -
1 tablespoon vegetable oil or any neutral oil
06 -
½ teaspoon sesame seeds (optional garnish)
→ Sauce Ingredients
07 -
3 tablespoons ketchup
08 -
1 tablespoon gochujang, mild or hot based on preference
09 -
1 tablespoon honey or maple syrup
10 -
1 tablespoon regular soy sauce or light soy sauce
11 -
0.5 tablespoon sesame oil
12 -
2 teaspoons white granulated sugar or cane sugar
# Instructions:
01 -
Using a sharp knife, make 3-5 shallow cuts on one side of each mini sausage. Avoid deep cuts. Tip: slice 4 sausages at a time for faster preparation. Set aside.
02 -
In a small bowl, combine ketchup, gochujang, honey, soy sauce, sesame oil, and sugar. Mix well and set aside.
03 -
Heat vegetable oil in a large pan over medium heat. Stir-fry onions and garlic for 30 seconds.
04 -
Add diced bell peppers to the pan and stir-fry for 30 seconds.
05 -
Add the sausages to the pan and stir-fry for 1 minute. Cover the pan with a lid and cook for 3 minutes.
06 -
Add the prepared sauce to the pan and mix well until everything is evenly coated. Garnish with sesame seeds, if desired, and remove from heat.
# Notes:
01 -
Leftovers will keep up to 4 days in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes or reheat in a pan over medium heat with a few tablespoons of water.
02 -
Not recommended for freezing as bell peppers may become mushy.