Quick to prepare and wonderfully adaptable to whatever vegetables are in your fridge, this Korean sausage stir-fry—sausage yachae bokkeum—is a family favorite and an easy meal any time of day.
Many households grew up calling this dish by different names—sausage yachae bokkeum, sausage vegetable stir-fry, sausage bokkeum. Kids love it because it’s tasty and fun to eat, while busy adults, parents, and college students appreciate how fast and forgiving it is to prepare. It’s especially beloved because you can use it to clean out the fridge: practically any vegetables and a variety of sausages work, making it a highly versatile, go-to dish.
During a hectic month of moving and furniture shopping, Kyong introduced me to this nostalgic sausage bokkeum, and I was surprised I hadn’t tried it sooner. It’s an easy recipe to keep in your repertoire, and we hope you enjoy it as much as we do.
Which sausages work best
Traditionally this stir-fry uses Korean-style mini Vienna sausages. If you don’t have access to an Asian market, you can substitute almost any small sausage: canned Vienna sausages, smoked cocktail sausages, and even leftover andouille or hotdogs work nicely. Slice whole hotdogs or sausages into 1/4–1/2 inch diagonal pieces for a better texture. For mini cocktail sausages, make a couple of shallow diagonal cuts to prevent bursting and to keep them looking tidy as they cook.
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Cut the fish cakes into more manageable size. -
Give each of the sausages shallow cuts to prevent them from bursting.
Flavor and texture differences
Compared to American mini cocktail sausages, Korean-style Vienna sausages typically have a more pronounced smoky flavor and a firmer texture. Cocktail sausages often taste mildly smoky and are juicier with a thinner casing. Korean Vienna sausages tend to be coarser in grind, a bit drier, and sometimes have a thicker casing—attributes that stand up well in a quick stir-fry.
Why this stir-fry is so versatile
Parents and home cooks love this dish because it’s quick, flexible, and forgiving. You don’t need to follow the recipe rigidly—swap the onions and bell peppers for whatever vegetables you have on hand. Popular alternatives include cabbage, broccoli, summer squash or zucchini, carrots, mushrooms, and kale. Just add vegetables in order of how long they take to cook so everything finishes at the same time.
If Korean mini sausages aren’t available, use any sausages or hotdogs you have: canned Vienna, standard hotdogs, andouille, or cocktail sausages. For mini sausages, give two shallow diagonal slits each; for whole sausages or hotdogs, slice them thinly so they cook quickly and evenly.
Korean fried fish cake (sheets)
Sheet-style Korean fried fish cakes are optional but a delicious addition. They add savory seafood umami that elevates the stir-fry. Cut the sheets into roughly 2-inch squares so they’re easy to handle and cook evenly. If you don’t have fish cake, you can omit it—this dish is still excellent without it.
Don’t overcook the vegetables
The secret to a bright, appealing sausage bokkeum is crisp, not mushy, vegetables. Aim to cook onions and bell peppers just until they lose their raw crunch but still retain color and bite. When substituting heartier vegetables like broccoli or cabbage, add them earlier or blanch briefly so everything finishes together without becoming overcooked.
Storage and reheating
This stir-fry stores and reheats well, making it ideal for meal prep. Cool completely, then refrigerate in an airtight container for up to one week. Reheat in the microwave until hot, or warm it on the stovetop over medium to medium-high heat with a splash of oil.
If you plan to eat leftovers, consider undercooking the vegetables slightly so they don’t become too soft after reheating. Glass or heatproof airtight containers are convenient for reheating and reduce dishwashing.
If you enjoyed this recipe, you may also like:
- Japchae: Korean Glass Noodle Stir Fry
- Tteokbokki
- Instant Pot Kimchi Jjigae
- Spicy Korean BBQ Rice Bowl
Cook with love!
Mei
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📖 Recipe
Korean Sausage Stir fry (Sausage Yachae Bokkeum)
5 mins
8 mins
13 mins
Ingredients
- 8 ounce Korean-style Vienna sausage, or preferred mini sausages (about 24 pieces)
- 3 sheets Korean fish cake, cut into 2-inch squares (optional)
- 1/2 large yellow onion, thinly sliced
- 1 1/2 large bell peppers, diced (any color)
- 4 stalks green onion, cut into 1-inch pieces (use green parts)
- 1 Tablespoon neutral oil
- 3 Tablespoons soy sauce (about 15 mL)
- 2 Tablespoons granulated sugar or honey
- 1/4 teaspoon cracked black pepper, or to taste
- Gochugaru (coarse), to taste (optional)
- Toasted sesame seeds for garnish (optional)
Instructions
- Make two shallow diagonal slits in each mini sausage and set aside.
- Heat the oil in a sauté pan over medium-high heat. Add the sausages and stir-fry about 2 minutes until they brown lightly and the slits open. Add fish cake squares and stir-fry 1–2 minutes.
- Add sliced onions and diced bell peppers. Toss and sauté about 1 minute until slightly softened.
- Stir in soy sauce, sugar, and cracked black pepper. Continue to sauté 1–2 minutes until evenly seasoned and most of the soy sauce is absorbed.
- Add green onions and cook another 30 seconds.
- Garnish with sesame seeds if desired and serve with steamed rice.
Notes
- Store cooled leftovers in an airtight container in the refrigerator for up to 1 week. Reheat in the microwave or on the stovetop with a little oil.
- Swap vegetables and sausages as needed—the recipe is intentionally flexible. Add vegetables in order of cook time so everything finishes evenly.
Recommended Equipment
- Sauté pan
- Cutting board
- Measuring spoons
Nutrition
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