Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Korean Sausage Stir-Fry
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 334
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 0 g
- Sugar
- 14 g
- Protein
- 11 g
- Cholesterol
- 43 mg
- Sodium
- 1165 mg
Korean sausage stir-fry with ketchup sauce is a very personal home-style dish. It is usually made with beef franks or canned Vienna sausages that are often scored on top or cut to look like mini octopi, then sautéed with onions, carrots and colorful bell peppers and tossed with a sauce of ketchup, soy sauce, garlic and a little sugar. This recipe keeps things simple and omits the vegetables, which is how I remember my mom making it for me. The sweet and savory sauce coats the sausages perfectly, making every bite flavorful. Often served as a side dish with steamed rice or packed into lunch boxes, it's super portable and kid-friendly.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 334
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 0 g
- Sugar
- 14 g
- Protein
- 11 g
- Cholesterol
- 43 mg
- Sodium
- 1165 mg
Ingredients
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Directions
- Whisk together the ketchup, soy sauce, corn syrup, brown sugar, granulated sugar, mirin, gochujang and garlic in a small bowl until combined. Set aside.
- For scored cuts: Score each frank on a diagonal on top without cutting through, 2 to 3 cuts per frank about 1/4 inch apart.
- For octopus cuts: Make a vertical slice through the bottom half of a frank, cutting about halfway or three-quarters of the way up. Rotate the frank 90 degrees and slice again. You will now have 4 legs. Repeat with the remaining franks.
- Heat the vegetable oil in a large nonstick pan over medium-high heat until it shimmers. Add the franks and cook until slightly browned, opened up a bit and coated in oil. Add the sauce and toss to coat the franks. Cook until slightly thickened, 2 to 3 minutes. Serve immediately.
