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Vienna Sausage Bokkeum

Time 20 minutes
Yields Serves 2 to 4
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(Jade Cuevas / Los Angeles Times)
1

Score each sausage crosswise several times along one side, cutting about a quarter of the way through, but not completely, which will help the sausages curl when cooked.

2

Heat 1 tablespoon oil in a large saucepan over medium-high heat until it shimmers. Add the sausages and cook, stirring occasionally, until lightly browned on all sides, about 5 minutes. Add the onion, jalapeños, carrot and garlic and cook, stirring occasionally, until the vegetables just begin to soften, about 3 minutes.

3

Meanwhile, in a small bowl, whisk together the ketchup, gochujang, soy sauce and sugar with 1 tablespoon water into a smooth sauce.

4

Reduce the heat under the pan to medium. Add the sauce to the sausages and vegetables and toss to coat. Cook, stirring occasionally, until the sauce reduces slightly and forms a glaze, about 2 minutes.

5

Remove the pan from the heat and divide among serving bowls. Garnish with the scallions and sesame seeds and serve with rice.


Garrett Snyder is a staff writer for the Food section of the Los Angeles Times. He previously edited the food sections of Los Angeles magazine and L.A. Weekly and has co-authored several cookbooks. He is a graduate of Loyola Marymount University and believes in driving long distances for a good sandwich.
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