Dollop
Korean sausage and vegetable stir-fry (sausage yachae bokkeum)
Hot dogs and crisp peppers tossed in a sticky sweet ketchup and soy glaze, the Korean lunchbox favorite that’s ready in 20 minutes.
- 20 min total
- 20 min hands-on
- Anyone can make this
- Serves 2
- About $2.67 a serving
- 630 calories
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 20 minutes.
Ingredients
For 2 servings.
- 4 hot dogs
- ½ yellow onion
- ½ green bell pepper
- ½ red bell pepper
- 1 clove garlic, minced
- 3 tbsp ketchup
- 1 tsp honey
- 1 tsp gochujang, for a little heat (optional)
- 1 package microwave rice pouches
- 1 tsp sesame seeds (optional)
From your pantry
- 1 tsp soy sauce
- 1 tbsp water
- 1 tbsp vegetable oil
Each serving has about 630 calories, 18 g protein, 63 g carbs and 36 g fat, and costs about $2.67 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No green bell peppers? Yellow bell peppers work.
- No red bell peppers? Yellow bell peppers work.
- No honey? Maple syrup works.
Steps
Tap an underlined word for a quick explanation.
Cut the hot dogs on an angle into ½-inch pieces. Cut the onion and peppers into 1-inch squares and the garlic.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Stir the ketchup, soy sauce, honey, water and gochujang together in a cup.
Heat the oil in a large over medium-high and cook the hot dogs 3 minutes, stirring, until blistered at the edges.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 3 min
Add the onion and peppers and 3 minutes, until . Stir in the garlic for 30 seconds.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Tender-crisp. Tender-crisp means vegetables cooked until just tender but still with a little snap. They keep their bright color and crunch instead of going soft and dull.
How you’ll know: A fork goes in with slight resistance, and the color is bright, not olive or gray.
Medium-high heatTimer: 3 min
Pour in the sauce and for 1 to 2 minutes, until it bubbles and turns glossy.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium heatTimer: 2 min
Heat the rice as the package says and serve the stir-fry over it with sesame seeds on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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