Spicy and Sweet Sausage Gangjeong (Korean Candied Sausage)
Spicy and Sweet Sausage Gangjeong (Korean Candied Sausage)
Simple and Delicious Sausage Gangjeong Made with Sausage!
Sausages are delicious on their own, but by adding a little seasoning, you can make Sausage Gangjeong, which is perfect as a side dish for rice, a lunchbox item, or even a snack with drinks.
Ingredients- 250g Chebapi sausages (using sausages with a firm, ‘popping’ texture will enhance the taste)
- 5 Tbsp cooking oil (for frying the sausages until golden brown)
Seasoning Sauce Ingredients- 1 Tbsp Gochujang (Korean chili paste – the base for spiciness!)
- 1/2 Tbsp Soy sauce (adds umami)
- 1/2 Tbsp Minced garlic (for a subtle aromatic touch)
- 1/2 Tbsp Sesame oil (the secret to nutty flavor and a glossy finish)
- 1 Tbsp Ketchup (for a rich sweet and tangy flavor)
- 2 Tbsp Corn syrup or rice syrup (for sweetness and shine)
- 2 Tbsp Water (to help loosen the sauce)
- 1 Tbsp Sesame seeds (for added nuttiness and visual appeal)
- 1 Tbsp Gochujang (Korean chili paste – the base for spiciness!)
- 1/2 Tbsp Soy sauce (adds umami)
- 1/2 Tbsp Minced garlic (for a subtle aromatic touch)
- 1/2 Tbsp Sesame oil (the secret to nutty flavor and a glossy finish)
- 1 Tbsp Ketchup (for a rich sweet and tangy flavor)
- 2 Tbsp Corn syrup or rice syrup (for sweetness and shine)
- 2 Tbsp Water (to help loosen the sauce)
- 1 Tbsp Sesame seeds (for added nuttiness and visual appeal)
Cooking Instructions
Step 1
First, prepare the star of your delicious Sausage Gangjeong: the Chebapi sausages. Cut the sausages into bite-sized pieces, about 2-3 cm in length. It’s best to cut them into a moderate size, as cutting them too small might cause them to break apart during frying.
Step 2
Place the cut sausages into boiling water and blanch them for about 1 minute. This helps remove any surface impurities and firms up the sausages for a more satisfying texture. After blanching, drain the sausages thoroughly using a colander. Ensure all excess water is removed, as residual moisture can cause oil splattering during frying.
Step 3
Now, let’s make the amazing sauce that will define your Sausage Gangjeong! In a bowl, combine 1 Tbsp Gochujang, 1/2 Tbsp soy sauce, 1/2 Tbsp minced garlic, 1/2 Tbsp sesame oil, 1 Tbsp ketchup, 2 Tbsp corn syrup (or rice syrup), and 2 Tbsp water. Whisk everything together until well combined and no lumps remain. Finally, stir in 1 Tbsp sesame seeds for your delicious sauce – it’s ready!
Step 4
Heat a frying pan over medium heat and add 5 Tbsp of cooking oil. Add the drained sausages to the hot oil. Fry the sausages, turning them occasionally, until they are golden brown and slightly crispy, almost like they’re being deep-fried. This step is key to developing the sausages’ rich flavor and texture.
Step 5
Once the sausages are beautifully browned, carefully remove any excess oil from the pan using paper towels. Blotting the sausages will ensure the sauce adheres well and prevent a greasy finish, resulting in a cleaner-tasting Sausage Gangjeong.
Step 6
You’re almost there! Reduce the heat to low. Pour the prepared sweet and spicy sauce over the sausages. Gently stir and cook the sausages in the sauce over low heat, allowing them to absorb the flavors and thicken. Once the sauce has coated the sausages evenly and achieved a glossy finish, your delicious Sausage Gangjeong is complete! It’s best enjoyed warm.
