Nostalgic Pink Sausage Stir-fry (Bunhong Sausage Bokkeum)
A Delicious and Simple Stir-fry with Vintage Pink Sausage, Just Like Mom’s Lunchbox!
This pink sausage stir-fry brings back cherished memories of childhood lunchboxes, lovingly prepared by mom. Often pan-fried in egg batter, this dish is a delightful way to use leftover pink sausage, evoking a sense of comfort and nostalgia. The savory pink sausage is stir-fried with a flavorful sauce, boasting a perfect balance of spicy chili oil and sweet oligosaccharide, making it an excellent side dish for rice or a tasty snack. Rekindle your retro feelings with this simple yet unforgettable pink sausage stir-fry!
Main Ingredients
- 310g Pink Sausage (vintage style)
- 1 stalk Green Onion (approx. 60g)
- 2 Cheongyang Peppers (approx. 25g)
- 1 Red Bell Pepper (approx. 15g)
Cooking Instructions
Step 1
First, prepare 310g of pink sausage and the vegetables required for the recipe. Pink sausage, also known as ‘vintage sausage,’ offers a unique texture and flavor that evokes nostalgia for adults and is a new experience for children. It’s a special treat that one craves from time to time.
Step 2
Slice the pink sausage into thick pieces, about 1cm thick, to maintain a satisfying texture when stir-fried. Finely chop 1 stalk of green onion. Also, finely chop 2 Cheongyang peppers and 1 red bell pepper to add a spicy kick and vibrant color. You can remove the seeds from the peppers to adjust the level of spiciness.
Step 3
Heat a pan over medium-low heat and add the sliced pink sausage. Cooking over medium-low heat initially will help the sausage become tender. Once the sausage starts to cook slightly, add 1 Tbsp of chili oil and stir-fry together. Using chili oil instead of regular cooking oil will impart a richer and more delicious flavor.
Step 4
Once the sausage is partially cooked, add the chopped green onions and stir-fry them with the sausage to release their aroma. The sweetness and fragrance of the green onions will blend wonderfully with the sausage, enhancing the overall taste.
Step 5
To eliminate any potential gamey smell from the sausage and add a savory depth, add 1 Tbsp of cooking wine or soju and mix well. I used cooking wine that I had at home. Stir-fry for about 20 seconds to let the alcohol evaporate.
Step 6
Next, add 1 Tbsp of soy sauce to provide the basic seasoning. You can adjust the amount of soy sauce according to your preference. It’s best to stir-fry the sausage and sauce together so the soy sauce doesn’t burn.
Step 7
Add 1 Tbsp of oligosaccharide to bring sweetness and a glossy finish to the dish. You can use sugar as an alternative, but oligosaccharide provides a milder sweetness and a sticky texture. Mix well and let it simmer slightly.
Step 8
Now, add the Cheongyang peppers and red bell pepper to introduce a spicy flavor and attractive color, stir-frying quickly. To preserve the crispness of the peppers, stir-fry them over high heat for a short period; avoid overcooking.
Step 9
Finally, stir in 1/2 Tbsp of toasted sesame seeds for a nutty flavor and 1 Tbsp of sesame oil to complete the aroma. Your delicious pink sausage stir-fry is now ready! It’s a simple yet profoundly nostalgic side dish. Try serving it over a bowl of warm rice.
