Braised Korean Green Peppers and Sausages: The Ultimate Summer Side Dish
Braised Korean Green Peppers and Sausages: The Ultimate Summer Side Dish
July Summer Side Dish: A Delightful Recipe for Braised Korean Green Peppers and Sausages
A new reigning champion of ‘rice thieves’ has arrived in our home! This braised Korean green pepper and sausage dish is a guaranteed appetite-booster, perfect for those days when you’re not feeling very hungry. It’s a truly addictive side that will have you reaching for more rice. Try making it when your appetite is lagging; the taste is absolutely guaranteed!
Main Ingredients- 20 Korean green peppers (Ggwari Gochu)
- 15 Vienna sausages
- A little cooking oil
Braising Sauce- 2 Tbsp soy sauce
- 1/3 cup water (approx. 60ml)
- 1 Tbsp brown sugar
- 0.5 Tbsp minced garlic (approx. 7g)
- 2 Tbsp corn syrup (or rice syrup)
- 1 tsp vinegar (approx. 5ml)
- 1 tsp black pepper (approx. 2g)
- 1 Tbsp sesame oil
- 0.5 Tbsp toasted sesame seeds
- 2 Tbsp soy sauce
- 1/3 cup water (approx. 60ml)
- 1 Tbsp brown sugar
- 0.5 Tbsp minced garlic (approx. 7g)
- 2 Tbsp corn syrup (or rice syrup)
- 1 tsp vinegar (approx. 5ml)
- 1 tsp black pepper (approx. 2g)
- 1 Tbsp sesame oil
- 0.5 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Prepare all your ingredients for this delicious braised Korean green pepper and sausage dish. Using fresh peppers and good quality sausages will enhance the flavor.
Step 2
Wash the Korean green peppers thoroughly under running water and remove the stems. If the peppers are large, cut them in half to help them absorb the sauce better.
Step 3
Make diagonal slits on the Vienna sausages and then cut them in half. This helps them unfurl beautifully when cooked and absorb the sauce. Briefly blanch the sausages in boiling water to remove any impurities and to achieve a wonderfully plump texture.
Step 4
Lightly grease a heated pan with cooking oil. Add the minced garlic and stir-fry over medium-low heat until fragrant. Once the garlic aroma fills the air, add the Korean green peppers and stir-fry for 1-2 minutes to coat them with oil. This step helps maintain the peppers’ crisp texture. Next, add the soy sauce, brown sugar, and water. Bring to a boil over medium-high heat and let it simmer for about 3 minutes, allowing the peppers to absorb the delicious braising liquid.
Step 5
When the sauce has reduced by about half, add the Vienna sausages. Stir gently to ensure both the peppers and sausages are evenly coated with the sauce. Continue to simmer for another 1-2 minutes. Be careful not to overcook, as the sausages might become too soft.
Step 6
Increase the heat slightly. Add the corn syrup and vinegar and stir-fry quickly. The corn syrup will add a lovely sheen, and the vinegar will enhance the savory flavor while cutting through any richness. Cook just until the sharp vinegar aroma dissipates, then turn off the heat. Finally, sprinkle in the black pepper and toasted sesame seeds for an extra layer of flavor.
Step 7
With the heat off, drizzle in the sesame oil and give everything a final toss to combine. The aromatic sesame oil adds a wonderful finishing touch to this dish. Your delicious braised Korean green pepper and sausage dish is now complete!
Step 8
This dish is perfect served over warm rice or enjoyed as a standalone side. It’s a beloved ‘rice thief’ that appeals to all ages! (Related Recipe: Ggwari Gochu Ham Jorim @6958216)
