Snappy mini sausages stir-fried with bell peppers in a sweet, smoky, and spicy sauce. This easy Korean sausage stir-fry recipe is ready in just 15 minutes! I make shallow cuts in the sausages so they open up as they cook and catch more of that delicious sauce!
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Korean sausage stir-fry, also known as sausage yachae bokkeum (소세지 야채볶음) or sso-ya (쏘야), is a popular Korean side dish (banchan) made with mini sausages and vegetables tossed in a sweet, tangy, and spicy sauce. It's commonly served with rice or packed into lunchboxes.
I love making this quick and easy side dish on busy weekdays when I need something flavorful to serve with rice. The combination of savory sausages and sweet-spicy sauce makes it especially satisfying.
When I make this, I cook the bell peppers just until softened so they retain their vibrant color. I also add the sauce near the end of cooking to prevent the ketchup, honey, and sugar from scorching, then toss everything together until evenly coated in the sweet and spicy glaze.
Ingredients & Substitutes
Exact ingredient measurements are in the recipe card below.
- Cocktail Sausages (aka Smokies): Use fully cooked mini sausages with a snappy casing for the best texture. Mini Korean-style Vienna sausages or sliced hot dogs also work.
- Red and Green Bell Peppers: Add sweetness, color, and texture that contrasts with the snappy sausages. Or use yellow or orange bell peppers.
- Onion: Adds a mild sweetness that complements the savory sausages. Or use red onion or shallots.
- Garlic
- Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.
- Toasted Sesame Seeds: Black sesame seeds also work. Or toast raw sesame seeds in a dry pan over medium heat until golden.
Sauce
- Ketchup: Adds tangy sweetness and a tomato base to the sauce. I prefer Heinz ketchup for its familiar sweet and tangy flavor. Avoid flavored ketchup.
- Gochujang: A fermented Korean red chili paste that adds spicy, savory, and slightly sweet flavor. It's available at Korean or Asian grocery stores, often in red rectangular tubs with varying spice levels. I prefer mild for this recipe.
- Regular Soy Sauce: Adds savory, salty depth to balance the sweet and tangy sauce. Or use low-sodium soy sauce or light soy sauce.
- Honey: Adds sweetness and helps create a sticky glaze that coats the sausages. Or use maple syrup.
- Toasted Sesame Oil: Adds a rich, nutty flavor to the sauce.
- White Granulated Sugar: Balances the tanginess of the ketchup and the heat from the gochujang. Or use cane sugar.
Expert Tips
- Use sausages with a snappy casing. Fully cooked mini cocktail sausages (smokies) give this dish a satisfying bite and hold their shape during stir-frying.
- Prep everything in advance. Have the vegetables chopped, sausages scored, and sauce mixed before cooking to prevent overcooking during the quick stir-fry.
- Use a large nonstick pan. This gives the sausages and vegetables enough room to stir-fry evenly and helps prevent the sweet, sticky sauce from sticking.
Instructions
Below are instructions on how to make Korean sausage stir-fry:
- Score the sausages: Using a sharp knife, make 3-5 shallow cuts across one side of each mini sausage without slicing all the way through. To save time, line up 4 sausages side by side and make shallow cuts across them together.
- Prepare the sauce: In a small bowl, combine all the sauce ingredients. Mix well and set aside.
- Sauté the aromatics and peppers: Heat vegetable oil in a large pan over medium heat. Add the onions and garlic and stir-fry for about 30 seconds until fragrant. Add the bell peppers and stir-fry for 30–60 seconds.
- Cook the sausages and add the sauce: Add the sausages and stir-fry for 1 minute. Cover and cook for 3-4 minutes until the sausages are heated through. Remove the lid, add the sauce, and stir-fry briefly until the sauce is heated through, glossy, and coats the sausages and vegetables. Remove from the heat, garnish with toasted sesame seeds, and serve immediately.
Storage & Reheating
- Refrigerator: Store leftover Korean sausage stir-fry in an airtight container in the fridge for up to 4 days.
- Freezer: I don't recommend freezing this dish because the bell peppers can become mushy after thawing.
- Reheating: Reheat in a pan over medium-low heat until heated through, stirring occasionally. Or microwave in 1-minute intervals until hot. The bell peppers may soften slightly when reheated.
Pairing Suggestions
Serve Korean sausage stir-fry with:
- Steamed Rice: Fluffy white rice balances the sweet and spicy sauce.
- Kimchi Fried Rice: A savory, tangy side for a satisfying meal.
- Korean Rolled Omelette (Gyeran Mari): Soft, fluffy eggs complement the snappy sausages.
FAQ
Yes! Use mild gochujang or reduce the amount for less heat. For a spicier version, add a little more gochujang to taste.
Yes! Use gluten-free sausages, certified gluten-free gochujang, and gluten-free tamari or soy sauce. Check the labels carefully, as some brands contain wheat.
No, but I recommend it! Scoring helps the sausages open up during cooking so more of the sweet and spicy sauce can cling to them. You can leave them whole if you prefer.
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📖 Recipe
15-Minute Easy Korean Sausage Stir-Fry
Ingredients
- 1.10 lb mini cocktail sausages (use fully cooked kind)
- 1 red bell pepper diced into 1-inch pieces
- 1 green bell pepper diced into 1-inch pieces
- 1 small onion julienned
- 1 garlic clove minced
- 1 tablespoon vegetable oil or any neutral oil
- ½ teaspoon sesame seeds toasted kind
Sauce
- 3 tablespoon ketchup
- 1 tablespoon gochujang
- 1 tablespoon honey
- 1 tablespoon regular soy sauce or light soy sauce
- 0.5 tablespoon sesame oil toasted kind
- 2 teaspoon white granulated sugar
Instructions
- Using a sharp knife, make 3-5 shallow cuts across one side of each mini sausage without slicing all the way through. To save time, line up 4 sausages side by side and make shallow cuts across them together.
- In a small bowl, combine all the sauce ingredients. Mix well and set aside.
- Heat vegetable oil in a large pan over medium heat. Add the onions and garlic and stir-fry for about 30 seconds until fragrant. Add the bell peppers and stir-fry for 30–60 seconds.
- Add the sausages and stir-fry for 1 minute. Cover and cook for 3-4 minutes until the sausages are heated through.
- Remove the lid, add the sauce, and stir-fry briefly until the sauce is heated through, glossy, and coats the sausages and vegetables.
- Remove from the heat, garnish with toasted sesame seeds, and serve immediately.
Dandelion
I've made this around 5 times and every time it was amazing. its quick and good, what more could you want!
Christie Lai
Thanks for making my recipe and for the positive review! I truly appreciate it.
Dandelion
ive made this around 5 times and every time it was amazing. its quick and good, what more could you want!
Christie Lai
Thanks for making my recipe and for the positive review, Dandelion! Glad you enjoyed it.
Pasty Toh
Enjoy the recipe. It is simple and easy to follow. Ingredients are also available in any supermarket.. love it 🥰
Christie Lai
Thank you so much making my recipe and for leaving this review, Pasty! Happy that you found it simple and easy to follow.
Aquaria
We're going to be lazy and use a Kikkoman takumi sauce, but your basic idea is so easy and fun for a busy weekday meal that we can't resist. I love the ease and simplicity of it. Cooking doesn't have to be hard or complicated, after all.
Christie Lai
I totally agree. Thanks for making my recipe and glad it worked out to be easy and fun for a busy weekday! I would greatly appreciate if you would consider leaving a 5-star rating 🙂
Nanajee Travels
This looks so flavorful! 🔥🌶️ The perfect balance of sweet, smoky, and spicy—plus, it’s ready in just 15 minutes? 😍 Definitely a must-try with a bowl of steaming rice! 🍚✨
Christie Lai
Thank you so much!