Savory & Sweet Sausage and Vegetable Stir-fry (Ssoya)
Savory & Sweet Sausage and Vegetable Stir-fry (Ssoya)
A Beloved Korean Home-style Dish! Making Savory & Sweet Sausage and Vegetable Stir-fry (Ssoya) with a Golden Ratio Recipe
Introducing a recipe for Sausage and Vegetable Stir-fry (Ssoya), a perfect dish for kids’ meals or as a delightful accompaniment to drinks. This stir-fry features delightfully chewy pickled radish, colorful vegetables, and plump sausages, making it irresistible with a bowl of rice! Discover the secret to making delicious Ssoya.
Main Ingredients- Vienna sausages 300g (or regular sausages)
- Carrot 50g (about 1/5 medium)
- Onion 100~120g (1 medium)
- Chewy pickled radish (Kkodel danmuji) 100g
- Cooking oil 1 Tbsp (approx. 5g)
Golden Ratio Seasoning- Sugar 2 Tbsp (approx. 20g) – Adjust sweetness to your preference.
- Gochugaru (Korean chili flakes) 1 Tbsp (approx. 7g) – Fine gochugaru is recommended.
- Soy sauce (jin ganjang) 1 Tbsp (approx. 8g)
- Oyster sauce 2/3 Tbsp (approx. 10g)
- Minced garlic 1/2 Tbsp (approx. 10g)
- Ketchup 3 Tbsp (approx. 60g) – Use ketchup with a high tomato paste content for better flavor.
- Corn syrup (mulyeot) 3 Tbsp (approx. 36g) – If using oligodang, use about 80% of the amount.
- Gochujang (Korean chili paste) 1 Tbsp (approx. 30g)
- Water 3 Tbsp (approx. 24g)
- Tonkatsu sauce 1 Tbsp (approx. 10g) – Can be substituted with extra ketchup if unavailable.
- Sugar 2 Tbsp (approx. 20g) – Adjust sweetness to your preference.
- Gochugaru (Korean chili flakes) 1 Tbsp (approx. 7g) – Fine gochugaru is recommended.
- Soy sauce (jin ganjang) 1 Tbsp (approx. 8g)
- Oyster sauce 2/3 Tbsp (approx. 10g)
- Minced garlic 1/2 Tbsp (approx. 10g)
- Ketchup 3 Tbsp (approx. 60g) – Use ketchup with a high tomato paste content for better flavor.
- Corn syrup (mulyeot) 3 Tbsp (approx. 36g) – If using oligodang, use about 80% of the amount.
- Gochujang (Korean chili paste) 1 Tbsp (approx. 30g)
- Water 3 Tbsp (approx. 24g)
- Tonkatsu sauce 1 Tbsp (approx. 10g) – Can be substituted with extra ketchup if unavailable.
Cooking Instructions
Step 1
Prepare the Vienna sausages, the star ingredient of Ssoya. While regular sausages work, Vienna sausages offer that signature chewy bite!
Step 2
Make diagonal cuts into the sausages. This allows the sauce to penetrate, making each bite more flavorful.
Step 3
Slice the carrots thinly, about 2-3mm thick. This ensures they cook through nicely and release their sweetness. Cut into bite-sized pieces as you like.
Step 4
Onions are essential for adding sweetness and a pleasant aroma to Ssoya. Slice them into thick strips or dice them.
Step 5
Now, let’s make the special sauce for delicious Ssoya. Combine all the seasoning ingredients in a bowl. Start with 2 tablespoons of sugar, and you can add more later if needed.
Step 6
Using fine gochugaru (Korean chili flakes) will help the sauce blend smoothly without clumping.
Step 7
Soy sauce (jin ganjang) retains its flavor well when stir-fried, contributing to a deeper taste.
Step 8
Add a touch of oyster sauce for an umami boost, but don’t overdo it.
Step 9
Minced garlic adds a robust aroma that enhances the overall flavor profile of the Ssoya.
Step 10
The key ingredient for that beloved Ssoya taste! Ketchup is a must. Opt for ketchup with a high tomato paste content for a richer flavor.
Step 11
If using oligodang instead of corn syrup (mulyeot), use about 80% of the amount as it can be sweeter. For example, if the recipe calls for 3 Tbsp mulyeot, use about 2.5 Tbsp oligodang.
Step 12
Don’t forget the gochujang (Korean chili paste) for that authentic Korean touch. It balances the sweet and spicy flavors perfectly.
Step 13
Add water to provide moisture during cooking and prevent the sauce from burning. This also helps extend the stir-frying time slightly.
Step 14
Tonkatsu sauce adds a unique depth of flavor. If you don’t have it, you can substitute it with an equal amount of extra ketchup.
Step 15
Heat 1 tablespoon of cooking oil in a pan over medium-low heat. Once the pan is warm, add the sausages and stir-fry for about 1 minute. You’ll see the cuts start to open up slightly.
Step 16
As the sausage cuts begin to open, add the sliced carrots, onions, and chewy pickled radish (kkodel danmuji). Regular pickled radish contains too much moisture and can make the dish soggy; chewy pickled radish is crucial for the best texture and flavor.
Step 17
Look for ‘jjolgit danmuji’ or ‘kkodel danmuji’ at the supermarket. If you must use regular pickled radish, be sure to squeeze out as much excess water as possible.
Step 18
Once the vegetables and pickled radish are added, turn the heat to high and stir-fry quickly for about 1 minute. The goal is to lightly cook the vegetables so they retain some crispness.
Step 19
Pour in the prepared sauce and continue to stir-fry over high heat for 1-2 minutes. The sauce will thicken and coat the sausages and vegetables beautifully.
Step 20
Your delicious Sausage and Vegetable Stir-fry (Ssoya) is ready! It’s a fantastic side dish for rice and an excellent accompaniment to drinks. Enjoy your cooking!
Step 21
The combination of the crunchy pickled radish and the burst of flavor from the sausages is absolutely delightful! Enjoy every bite!
