Spicy stir-fried Korean Vienna sausages

The Vienna sausages that I know way back in the Philippines are the ones sold in cans, are soft and can be eaten straight from the can. However, the ones here in Korea are quite similar to the hot dogs sold in our country, sans the food coloring. Plus, the skin of these sausages are also tougher than our Vienna sausages so I don't think it's a good idea to eat them straight from the plastic bags.

These Vienna sausages are most commonly used in making Budae Chigae (부대 찌개) or Korean Army Soup. I will blog about this recipe next time when I cook this for the family. =) If your kids love sausages, they will definitely love this~

Spicy stir-fried Korean Vienna sausages

INGREDIENTS:

300 grams mini Vienna sausages

½ large onion, diced

2 tbsp. 고추장 (gochujang - Korean red pepper paste)

2 tbsp. ketchup

1 tsp. 고추가루 (gochugaru - Korean red chili powder)

4 cloves of garlic, crushed

2 tsp. soy sauce

2 tsp. sugar

2 tsp. corn syrup

sesame seeds for garnish

DIRECTIONS:

1. Make criss-cross slits on the Vienna sausages. I do this for two reasons. First, it helps prevent the sausages from bursting when you stir fry them, and second, the gochujang mixture will penetrate into the sausages, making them more flavorful.

2. In a bowl, mix the gochujang, gochugaru, garlic, soy sauce, sugar, corn syrup. Add a little water. Set aside.

3. Stir fry the sausages and onions over medium heat for 5 minutes.

4. Mix in the gochujang mixture and cook for 5 more minutes.

5. Serve and put sesame seeds as garnish.

This dish can be served hot or cold.