Sausage and Vegetable Stir-fry (Ssoya) – A Nostalgic Delight
How to Make ‘Ssoya,’ the Beloved Sausage and Vegetable Stir-fry for Everyone
We’ve made ‘Ssoya,’ a delightful sausage and vegetable stir-fry, perfect as a snack for kids. This dish brings back fond memories and is a crowd-pleaser.
Sausage and Vegetable Stir-fry Ingredients- 400g sausages (choose your favorite type)
- 1 paprika pepper (use various colors for visual appeal)
- 1 onion
- 2 chili peppers (use mild ones like Korean green chili or skip if preferred, or use jalapeños for a bit of heat)
- 1/2 carrot
- 1 Tbsp soy sauce
- Generous amount of ketchup
Demiglace Sauce (The Secret Ingredient!)- 1 Tbsp all-purpose flour (to thicken the sauce)
- 1 Tbsp butter
- 1 Tbsp ketchup
- 1 Tbsp sugar (adjust to your sweetness preference)
- 2 Tbsp Worcestershire sauce (for depth and umami)
- A little water (to adjust sauce consistency)
- 1 Tbsp all-purpose flour (to thicken the sauce)
- 1 Tbsp butter
- 1 Tbsp ketchup
- 1 Tbsp sugar (adjust to your sweetness preference)
- 2 Tbsp Worcestershire sauce (for depth and umami)
- A little water (to adjust sauce consistency)
Cooking Instructions
Step 1
First, to remove any impurities from the sausages and firm up their texture, blanch them in boiling water for about 1 minute. This step ensures a cleaner taste and a better texture for your ‘Ssoya’.
Step 2
After blanching and draining the sausages, make cuts on them to create a visually appealing shape. You can score them in a criss-cross pattern or diagonally. This will help them open up nicely as they cook.
Step 3
Chop the green bell pepper (or the green part of the paprika) into bite-sized pieces, similar in size to the sausages. Cutting the vegetables into uniform, not-too-small pieces will prevent them from becoming mushy when stir-fried.
Step 4
Dice the colored bell peppers (red, yellow, etc.) into similar bite-sized pieces as the sausages. The vibrant colors will make your ‘Ssoya’ look more appetizing.
Step 5
Peel and dice the onion into roughly 1-inch cubes. The natural sweetness of the onion will enhance the overall flavor of the stir-fry as it cooks.
Step 6
Peel the carrot and chop it into bite-sized pieces, similar in size to the other vegetables. Carrots add a lovely color and a satisfying crunch.
Step 7
Remove the seeds from the chili peppers and chop them into appropriate sizes. If you enjoy a spicy kick, feel free to add a small amount of finely chopped fresh chili or jalapeño. (If you prefer a milder dish, you can omit the chilies).
Step 8
Now, let’s prepare the special demiglace sauce that gives ‘Ssoya’ its signature flavor! Heat a pan over low heat and add 1 tablespoon of all-purpose flour.
Step 9
Carefully stirring to prevent burning, add 1 tablespoon of butter to the pan. The ratio of butter to flour should be 1:1. This combination adds a rich, buttery aroma and base.
Step 10
Melt the butter and mix it thoroughly with the flour, stirring continuously over low heat. Continue to cook until the mixture turns a light brownish color, reminiscent of roasted nuts or ‘ripe chestnuts’. This toasting step is crucial to eliminate any raw flour taste and develop a deep flavor.
Step 11
Once the mixture reaches a nice brown hue, add 1 tablespoon of sugar and stir until it dissolves. Sugar helps balance the flavors and adds a touch of sweetness.
Step 12
Add 1 tablespoon of ketchup and mix it well with the butter, flour, and sugar mixture. Ketchup provides a fundamental tangy and sweet base.
Step 13
Finally, stir in 2 tablespoons of Worcestershire sauce. This ingredient is key to the deep, complex flavor profile of ‘Ssoya’. If you don’t have Worcestershire sauce, you can substitute it with 2 tablespoons of soy sauce mixed with 1 tablespoon of vinegar.
Step 14
Now, gradually add a little water while stirring to achieve your desired sauce consistency. Continue to simmer over medium-low heat, adding water little by little, until the sauce thickens to your liking. Aim for a consistency that coats the back of a spoon but isn’t too thick or too thin.
Step 15
Once the sauce is ready, heat a separate pan with a little oil over medium-low heat. Once the pan is warm, add the scored sausages and stir-fry them slowly, being careful not to burn them. Cooking the sausages thoroughly until they are lightly browned on the outside and tender on the inside is important.
Step 16
When the sausages are partially cooked, add all the prepared vegetables – bell peppers, onions, carrots, and chilies – to the pan. Stir-fry everything together until the vegetables are slightly softened but still retain a bit of their crunch.
Step 17
As the vegetables become tender and slightly translucent, pour the prepared demiglace sauce over the ingredients in the pan. Stir well to ensure all the sausages and vegetables are evenly coated with the sauce. Thoroughly combining everything is essential for the flavors to meld.
Step 18
During the stir-frying process, add 1 tablespoon of soy sauce to enhance the savory depth of the dish. Soy sauce helps to balance the overall flavors and add another layer of umami.
Step 19
Finally, add a generous amount of ketchup to taste! I used about 6 tablespoons, but feel free to add more if you prefer a sweeter and tangier flavor. Ketchup is what truly defines the classic ‘Ssoya’ taste.
Step 20
Give everything one final quick stir to combine all the ingredients and sauce. Your delicious Sausage and Vegetable Stir-fry (‘Ssoya’) is now complete and ready to be enjoyed! Serve hot with rice.
