Korean Sausage Veggie Stir Fry (Sausage Yachae Bokkeum) | 소세지 야채볶음
pronounced: Sausage yah-cheh bokkeum
What: Mom’s Korean Sausage Stir Fry. Super easy recipe. Just toss in everything by the handful. You don’t even have to use the veggies my Mom uses— just use in whatever you have on hand (but definitely use sausages, brown onion, and garlic).
Taste: Savory and sweet deliciousness. Trust me when I say it’s delicious— I grew up eating this as a kid, and I STILL crave it all the time. You get the meaty taste from the sausage and crunchiness from the onion, bean sprouts, and squash. Flavors from Korean seasonings make this dish so delicious, you will come back for more.
How It’s Made: Boil sausage (yes, sausage is already cooked, but we want to boil out any nasty stuff). Snip into slices. Strain. Stir fry and season the rest of the ingredients in one big wok or pot.
What to Serve it With:
Definitely serve this with rice. It tastes wonderfully with white rice. They are both meant to be.
We also served this with pickled radish banchan (side dish) and kimchi.
We also garnished this recipe with air-fried garlic halves (you can just fry on the stove top). We love garlic, so we added that in!
Notes & Tips:
For the produce, just use whatever you have in your fridge. Definitely use onions and garlic though. We usually just use onions and bell peppers.
This recipe is so easy that you don’t need to measure the produce. Just toss it in by the handfuls.
Korean Sausage Veggie Stir Fry (Sausage Yachae Bokkeum)| 소세지 야채볶음
Ingredients:
- 3 sausages
- Brown onion, chopped into 1 inch pieces
- 2-3 green onions, chopped
- Cabbage, chopped into 1 inch pieces
- Squash, chopped into 1 inch pieces (any type is fine- Mexican, Italian, or Korean)
- ½ jalapeño, roughly sliced into 1 inches pieces
- Mung Bean sprouts
- 1 Tbsp garlic, minced
- ¼ tsp ginger, minced (optional)
- 1 Tbsp + 1 tsp soy sauce (We use regular Kikkoman)
- ½ Tbsp plum extract (We use Beksul brand)
- ½ Tbsp sriracha
- 2 Tbsp ketchup
- 1 tsp sugar
- Sesame Oil
Instructions:
- Prepare ingredients that need to be chopped. You only need these ingredients by the handfuls , so measurements are not necessary: Brown onion (chopped into 1 inch pieces), 2-3 green onions (chopped), Cabbage (chopped into 1 inch pieces), Squash (chopped into 1 inch pieces), ½ jalapeño (thinly sliced), 1 Tbsp garlic (minced), ¼ tsp ginger (minced).
- Boil water in a large non-stick wok or pot. Cut 3 sausages into ½ slices (don’t cut the sausages too thin!) and add to boiling water. Let the sausages boil in the water for 2-3 minutes. We are boiling the nasty stuff out of the the sausages. Remove sausages and strain water out. Set aside.
- In a large non-stick wok or pan, heat oil over medium heat. Add in a handful of chopped onions and cabbage. Mix for 1 minute. Add in 1 tsp soy sauce and mix for 30 seconds. You need to be quick throughout the stir frying part- you don’t want your ingredients to get soggy and wilted. Then, add in handful of sliced sausages and jalapeño. Mix for 45 seconds.
- Add in the following ingredients and give it a mix as you add each ingredient to the wok or pan: 1 Tbsp garlic (minced), ¼ tsp ginger (minced), 1 Tbsp soy sauce, ½ Tbsp plum extract (We use Beksul brand), ½ Tbsp sriracha, 2 Tbsp ketchup, 1 tsp sugar. Mix until well incorporated.
- Once everything is cooked, heated, coated, and and ready to be served, turn OFF heat (but keep it on the same burner). Add in a drizzle of sesame oil, handful of mung bean sprouts and chopped green onions. Mix for 30 seconds.
- Serve with rice and your favorite Korean dishes! We ate this with rice, pickled radish, and kimchi.
Notes:
Steps with Visuals
Prepare ingredients that need to be chopped. You only need these ingredients by the handfuls (see picture below), so measurements are not necessary— just keep the handful amount in mind.
Brown onion, chopped into 1 inch pieces
2-3 green onions, chopped
Cabbage, chopped into 1 inch pieces
Squash, chopped into 1 inch pieces
½ jalapeño, thinly sliced
1 Tbsp garlic, minced
¼ tsp ginger, minced (optional)
Boil water in a large non-stick wok or pot. Cut 3 sausages into ½ slices (don’t cut the sausages too thin!) and add to boiling water. Let the sausages boil in the water for 2-3 minutes. We are boiling the nasty stuff out of the the sausages. Remove sausages and strain water out. Set aside.
In a large non-stick wok or pan, heat oil over medium heat. Add in a handful of chopped onions and cabbage. Mix for 1 minute. Add in 1 tsp soy sauce and mix for 30 seconds. You need to be quick throughout the stir frying part- you don’t want your ingredients to get soggy and wilted.
Then, add in handful of sliced sausages and jalapeño. Mix for 45 seconds.
Add in the following ingredients and give it a mix as you add each ingredient to the wok or pan:
1 Tbsp garlic, minced
¼ tsp ginger, minced (optional)
1 Tbsp soy sauce
½ Tbsp plum extract (We use Beksul brand)
½ Tbsp sriracha
2 Tbsp ketchup
1 tsp sugar
Mix until well incorporated. Once everything is cooked, heated, coated, and and ready to be served, turn OFF heat (but keep it on the same burner). Add in a drizzle of sesame oil, handful of mung bean sprouts and chopped green onions. Mix for 30 seconds.
Serve with rice and your favorite Korean dishes! We ate this with rice, pickled radish, and kimchi.
This is a great dish that spices up the sausages you have in your fridge or freezer! It’s an all time favorite in my household. Ate this as a kid, still eat it as an adult.
Eat Well,
Sarah
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