Soya Bokkeum (Spicy Sausage and Vegetable Stir-Fry)
Soya Bokkeum: A Delicious Sausage and Vegetable Stir-Fry Your Picky Husband Will Love
We often cook sausage and vegetable stir-fry, affectionately shortened to ‘Soya Bokkeum’. It’s a versatile dish that pairs wonderfully as a snack with drinks. While some recipes add gochujang for a spicy kick, I find that using ketchup creates an irresistibly addictive, sweet and savory flavor. It’s a great side dish for kids and a frequent addition to lunchboxes. Soya Bokkeum is also perfect for using up leftover vegetables in your fridge – simply toss in whatever you have on hand! This recipe combines tender sausages with crisp vegetables for a delightful texture and rich taste. Let’s get cooking!
Main Ingredients- Sausages 100g (Vienna sausages or your favorite kind)
- 1/4 Onion
- 1/5 Carrot
Cooking Instructions
Step 1
Let’s start by preparing the sausages. For Vienna sausages, briefly blanching them in boiling water is a great tip. It helps remove excess grease and any gamey odors, resulting in a softer and more delicious final product. This step significantly enhances the flavor of your Soya Bokkeum. Blanch them for about 1 minute, then rinse under cold water and drain thoroughly.
Step 2
For the vegetables, we’re using onion and carrot as the base. However, feel free to add other vegetables like broccoli, bell peppers, or pimientos to make your Soya Bokkeum even more vibrant and nutritious. Cut the vegetables into bite-sized pieces that are easy to eat. After draining the blanched sausages, make shallow cuts (slits) into them. These cuts not only help the seasoning penetrate better but also allow the sausages to open up nicely as they cook, creating a more appealing presentation.
Step 3
Heat a little oil in a pan over medium heat. Start by stir-frying the firmer vegetable, the carrot, first. Once the carrot is slightly softened, add the onion and continue to stir-fry. When the onion begins to turn translucent, add the cut sausages. You’ll know the sausages are cooking when the slits start to open up. Stir-fry everything quickly to prevent burning.
Step 4
Push the cooked vegetables and sausages to one side of the pan. In the empty space, add the key seasoning ingredients for Soya Bokkeum: 3 tablespoons of ketchup for that signature sweet and tangy flavor, 1 tablespoon of soy sauce for umami, and 1 tablespoon of sugar to balance the taste. This ratio is crucial! If you prefer a spicier version, you can replace the ketchup with 1 tablespoon of gochujang (Korean chili paste) or use a mix of both.
Step 5
Reduce the heat to low. Stir everything together gently to ensure the seasoning coats all the ingredients evenly. Cook for about 1 minute, or until the sauce has thickened slightly. Be cautious, as ketchup can splatter when heated, so cooking on low heat is essential. Avoid overcooking, as this can make the sausages and vegetables mushy. Once the sauce has coated everything nicely, turn off the heat. Your delicious Soya Bokkeum is ready!
