Vienna Sausage Bokkeum

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

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.


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.


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


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.


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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