Stir-fries
Soseji Yachae Bokkeum (Sausage and Vegetable Stir-fry)
Blanch the sausages briefly to remove some fat, then stir-fry the firmer vegetables first. Add the ketchup sauce at the end and cook it only briefly so it turns glossy without scorching.
한국어로 보기 (Korean version)
Steps
- 1
Score each sausage diagonally two or three times, blanch in boiling water for 30 seconds, and drain in a sieve.
Blanching removes surface fat so the dish is less greasy and the sauce clings better.
- 2
Cut the onion and both peppers to about the size of the sausages, and slice the carrot thin. Mix the ketchup, soy sauce, syrup, garlic, and water into a sauce.
- 3
Heat the oil in a pan over medium heat and stir-fry the carrot and onion for 2 minutes, then add the sausages and stir-fry 2 minutes more until lightly browned.
- 4
Add the green and red peppers and stir-fry for 1 minute, then pour in the sauce and stir-fry 1 minute more until glossy.
Cooking the sauce too long over high heat scorches the ketchup and turns it bitter, so lower the heat a little.
- 5
Turn off the heat, sprinkle with sesame seeds, and transfer to a plate.
Substitutions
| Instead of | Use | How |
|---|---|---|
| cocktail sausages | 200 g frankfurters or ham | Slice thick sausages diagonally 0.7 cm thick and blanch for 1 minute. |
| green and red peppers | cabbage and Korean zucchini (aehobak) | Use whatever vegetables you have, stir-frying the firmer ones first. |
| oligosaccharide syrup | 1/2 Tbsp sugar | Stir the sugar into the sauce ahead of time so it dissolves. |
Storing leftovers
As it cools, the vegetables release water that thins the sauce, and the green pepper fades to a dull yellow. Store airtight in the fridge for up to 2 days, and reheat briefly in a pan over high heat to cook off the extra liquid. For lunch boxes, let it cool completely before packing. Stir-fried vegetables turn limp when frozen, so do not freeze it.
Serve with
Rice, gyeran-guk (egg drop soup), and kimchi. The sweet ketchup flavor makes it a good lunch-box side for kids.
Making more or less
When doubling, double the sauce too, but if your pan is small, stir-fry in two batches so the vegetables stay crisp instead of steaming.
Questions
Why is the sauce too sour?
Ketchup mellows as it heats, so if you turn off the heat right after adding the sauce, it stays tangy. Cook it a little longer to soften the sourness, and add a bit more syrup or sugar if it is still sharp.
How do I make it milder for kids?
Leave out the garlic and add 1 more Tbsp ketchup. For an adult drinking snack, go the other way and add 1/2 Tbsp gochujang (Korean chili paste) or a hot chili.
More with the same ingredients
