15-min. Easy Korean Sausage Stir-Fry

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• 1.10 lb Korean-style Vienna Sausages (or mini cocktail sausages)
  Ingredient note

  Source: 1.10 lb Korean-style Vienna Sausages (or mini cocktail sausages)
• 1 each red bell pepper (diced)
  Ingredient note

  Source: 1 red bell pepper (diced)
• 1 each green bell pepper (diced)
  Ingredient note

  Source: 1 green bell pepper (diced)
• 1 each small onion (julienned)
  Ingredient note

  Source: 1 small onion (julienned)
• 1 each garlic clove (minced)
  Ingredient note

  Source: 1 garlic clove (minced)
• 1 tbsp vegetable oil (or any neutral oil)
  Ingredient note

  Source: 1 tbsp vegetable oil (or any neutral oil)
• 1/2 tsp sesame seeds (optional garnish)
  Ingredient note

  Source: 1/2 tsp sesame seeds (optional garnish)
• 3 tbsp ketchup
  Ingredient note

  Source: 3 tbsp ketchup
• 1 tbsp gochujang
  Ingredient note

  Source: 1 tbsp gochujang
• 1 tbsp honey (or maple syrup)
  Ingredient note

  Source: 1 tbsp honey (or maple syrup)
• 1 tbsp regular soy sauce (or light soy sauce)
  Ingredient note

  Source: 1 tbsp regular soy sauce (or light soy sauce)
• 0.5 tbsp sesame oil
  Ingredient note

  Source: 0.5 tbsp sesame oil
• 2 tsp white granulated sugar (or cane sugar)
  Ingredient note

  Source: 2 tsp white granulated sugar (or cane sugar)

1. Using a sharp knife, make 3-5 shallow cuts on one side only to 4 sausages at the time. Do not slice deeply.
2. In a small bowl, combine the sauce ingredients as listed above and set aside.
3. Heat the vegetable oil in a large pan over medium heat. Add the onions and garlic, and stir-fry for about 30 seconds, until fragrant.
4. Add the bell peppers and cook for 30–60 seconds, until slightly softened.
5. Add the sausages and stir-fry for 1 minute. Cover and cook for 3-4 minutes, or until the sausages are cooked through.
6. Add the sauce and toss until evenly coated. Garnish with sesame seeds, remove from heat, and enjoy!