Mini Korean-style Vienna sausages stir-fried in a sweet, smoky, spicy sauce with bell peppers and aromatics. This easy 15-minute Korean Sausage Stir-Fry is a delicious side or main dish with steamed rice and made of simple ingredients!
Jump to:
Korean Sausage Stir-fry is a popular side dish made in many Korean households. It's one of my favorites and it features Korean-style Vienna sausages, bell peppers, onions, and garlic cooked in a honey, ketchup and gochujang sauce!
The sausages are snappy in texture thanks to the casing. When they're coated in that red sauce, it's the perfect balance of sweet and salty! For a non-spicy version, feel free to omit the gochujang.
This Korean side dish (or 'banchan') is also called Sausage Yachae Bokkeum (소세지 야채볶음) or Sso-Ya (쏘야). Commonly, it's served with steamed rice, other banchans like kimchi and eaten for breakfast or as a quick meal for lunch or dinner. Also, it's great in a packed lunchbox for school or work.
The difference between Korean-style Vienna sausages and traditional ones is that they contain fish with pork. If you're not a fan of fish, opt for cocktail sausages (aka 'smokies'), which is my preference!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Mini Korean-style Vienna Sausages or Cocktail Sausages (aka "Smokies"): the first is sold at the Korean market and contain fish and pork. The latter are made of pork and/or beef (no fish) and sold at Western grocers. Substitutes? Smoked bratwurst, Frankfurt sausages, Knockwurst, Kielbasa or hot dogs will work.
- Red Bell Pepper and Green Bell Pepper: or substitute with yellow or orange bell peppers, or carrots.
- Onion: or substitute with red onion or 2 shallots.
- Garlic Clove
- Neutral Cooking Oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or coconut oil.
- Sesame Seeds: if you're allergic to sesame, please omit.
Sauce
- Ketchup
- Gochujang: a thick, spicy and sweet Korean red chili paste made and sold at Korean grocery stores in a red rectangular tub varying from mild to hot. The paste is made of red chili flakes, fermented soybean paste, glutinous rice and salt and it's not gluten-free.
- Regular Soy Sauce: or substitute with low sodium soy sauce or light soy sauce. If you're gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- Honey: plain liquid honey without additional flavorings. Or substitute with maple syrup.
- Sesame Oil: if you're allergic to sesame, omit altogether.
- White Granulated Sugar or Cane Sugar
Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check online stores, like Amazon.
Expert Tips
- For best texture use Korean-style Vienna sausages or Mini Cocktail sausages with a snappy sausage casing.
- Don’t overcook the bell peppers so they remain crisp yet tender.
- Prepare the sauce in advance as the cooking process is fast.
- To prepare the sausages faster, make shallow slices into four of them at a time with a sharp knife.
- Use a non-stick pan for easy clean up as the sauce will get stickier with heat.
- To make the dish less salty (optional), soak the mini sausages in hot boiling water for 1 minute before slicing and strain out the water. This soaking process removes excess sodium and additives.
Instructions
Below are step-by-step instructions on how to make Korean sausage stir fry:
- Using a sharp knife, make 3-5 shallow cuts on each mini sausage on one side only. Avoid slicing deeply. Tip: slice 4 sausages at the time for faster preparation.
- In a small bowl, combine the sauce ingredients as listed above and set aside.
- Heat vegetable oil in a large pan on medium heat. Stir fry onions and garlic for 30 seconds. Then stir fry bell peppers for 30 seconds.
- Add in sausages and stir fry for 1 min. Cover the pan with a lid and cook for 3 minutes. Then add in the sauce and mix well. Garnish with sesame seeds. Remove off heat and enjoy!
Storage & Reheating
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat with a few tablespoons of hot water to loosen the sauce.
- Freezer friendly? I don't recommend freezing Korean sausage stir fry as the bell peppers will become mushy.
Pairing Suggestions
Korean sausage stir fry serves well with steamed rice and other Korean side dishes, such as:
FAQ
Korean sausage stir fry can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat microwave for 2-3 minutes until hot or in a large pan on the stove over medium heat with a few tablespoons of water.
You can make Korean sausage stir fry not spicy by omitting the gochujang.
You don't have to make tiny cuts into the sausage, but this prevents them from bursting open and speeds up the cooking time. If you prefer not to make tiny cuts, soak them in hot boiling water for 1 minute, then strain out the water and cook for 6-7 minutes in total.
More like this
📖 Recipe
15-min. Easy Korean Sausage Stir Fry
Ingredients
- 1.10 lb Korean-style Vienna Sausages or Mini Cocktail Sausages (or sliced smoked bratwurst/knockwurst/frankfurt sausages)
- 2 bell peppers any color works, diced
- 1 small onion julienned
- 1 garlic clove minced
- 1 tablespoon vegetable oil or any neutral oil
- ½ teaspoon sesame seeds optional garnish
Sauce
- 3 tablespoon ketchup
- 1 tablespoon gochujang either mild or hot depending on your preference
- 1 tablespoon honey or maple syrup
- 1 tablespoon regular soy sauce or light soy sauce
- 0.5 tablespoon sesame oil
- 2 teaspoon white granulated sugar or cane sugar
Instructions
- Using a sharp knife, make 3-5 shallow cuts on each mini sausage on one side only. Avoid slicing deeply. Tip: slice 4 sausages at the time for faster preparation. Set aside.
- In a small bowl, combine the sauce ingredients as listed above and set aside.
- Heat vegetable oil in a large pan on medium heat. Stir fry onions and garlic for 30 seconds. Then stir fry bell peppers for 30 seconds.
- Add in sausages and stir fry for 1 min. Cover the pan with a lid and cook for 3 minutes.
- Then add in the sauce and mix well. Garnish with sesame seeds. Remove off heat and enjoy!
Notes
Storage & Reheating
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat with a few tablespoons of hot water to loosen the sauce.
- Freezer friendly? I don't recommend freezing Korean sausage stir fry as the bell peppers will become mushy.
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!