5-Minute Korean Sausage Stir Fry, Easy Banchan

Let’s make the easiest Korean side dish in just 5 minutes — Korean sausage stir fry!

This is one of the quickest and simplest Banchan (Korean side dishes) you can make in Korea. It’s also a favorite among Korean kids.

What is Korean Sausage Stir Fry?

In Korea, this dish is called “Sausage Yachae Bokkeum” (sausage vegetables stir fry, 소세지 야채볶음), but many people affectionately shorten it to “Sso-ya” (쏘야). It’s a super easy stir-fry made with mini sausages and vegetables, tossed in a sweet ketchup-based sauce.

It’s not spicy, just sweet and savory, which makes it perfect for kids. What about parents? It’s a clever way to encourage kids to eat more vegetables!

Easy & Quick Korean Banchan

A sausage vegetable stir-fry is one of the most common Banchan in Korean home cooking. While many Korean families purchase more time-consuming or complicated side dishes from markets or banchan shops, this sausage stir fry recipe is so simple that you can prepare it in just 5 minutes at home.

It’s perfect for using up leftover vegetables, and it all comes together in one pan, meaning less cleanup! The sauce is easy, too—just ketchup and a few basic ingredients you probably already have.

Another great thing? It tastes just as good cold, so it’s perfect for making ahead of time, packing in lunchboxes, or saving for the next day. No fuss, no mess — just a quick, kid-friendly, delicious side dish that Koreans love.

Korean Dishes with Sausage

Koreans love using sausage in all kinds of dishes — from street food to stews and fried rice. Let’s take a look at some of the most popular sausage-based Korean dishes.

Korean Corn Dog

What Koreans call a “hot dog” is quite different from the Western version. It’s a long sausage wrapped in a chewy, crispy dough and deep-fried to perfection. It’s one of the most iconic Korean street foods: cheap, filling, and easy to find.

However, when I saw Korean corn dogs being sold for €10 here in Belgium, Europe. I decided to make my own at home. Tired of dealing with dough and yeast? This recipe uses sliced bread — no proofing or kneading required, just crispy, golden deliciousness. It’s so easy! So good!

Budae Jjigae (Army Stew)

This dish was born during the Korean War when people started mixing American canned sausages and Spam into kimchi stew. It originated in Uijeongbu, where a U.S. army base was located.

The result? A rich, savory stew full of umami-packed broth, Spam, sausage, and noodles — the kind of dish that makes you want to finish an entire bowl of rice. Total comfort food.

Kimchi Fried Rice with Sausage

There are many ways to make kimchi fried rice, but one of the simplest and most classic versions includes chopped sausage. It’s quick, satisfying, and a go-to meal for many Koreans.

This is a kimchi fried rice recipe made with radish kimchi, also known as kkakdugi. Koreans love the crunchy and chewy texture of this style of kimchi fried rice.

After making sausage stir-fry, I suddenly craved kimchi fried rice too. How about you?

Perfect as Anju (Korean Drinking Food)

You’ll often find this sausage stir-fry at Korean pubs, known as pocha (short for pojangmacha). It’s a super popular anju — a dish meant to be enjoyed with alcohol. The salty, slightly sweet flavor makes it easy to snack on while drinking, and it pairs well with beer or soju.

In short? This dish is loved by both kids and adults — whether it’s served as a quick side dish or a drinking snack.

Ingredients for sausage stir fry

• Sausage: Don’t confuse Korean sausage with soondae (Korean blood sausage stuffed with potato noodles)! Today, we’re using regular sausages that are popular worldwide. In Korea, small sausages like Vienna sausages are commonly used. In the U.S. or Europe, you can use long Vienna sausages, frankfurters cut into pieces, or even small cocktail sausages.

• Vegetables: I’m using bell peppers and onions today. These are the most common veggies Koreans use in sausage stir-fry, but there’s no strict rule — you can use just onions if you want. Using a mix of red and yellow bell peppers makes the dish look more colorful and adds a variety of vitamins. You can also get creative and add carrots, broccoli, or whatever you like.

• Sauce: The main sauce for sausage stir-fry is ketchup. It coats both the sausage and vegetables with a sweet and tangy flavor. I also add oyster sauce for extra umami. Since many Koreans like spicy food, it’s common to add gochujang (Korean chili paste) or chili powder for some heat.

Substitutes

• Oyster Sauce: If you don’t have oyster sauce, soy sauce is a good substitute. Adjust the saltiness to your liking. If you don’t have soy sauce, skip it and add a little more ketchup.

• Sausage: If you don’t have sausage, canned ham is a good alternative. Avoid using handmade fresh sausages because the filling can fall apart during cooking. If you want to skip pork, try chicken sausages for a halal-friendly version.

Vegan Version

• Use vegan sausages instead of pork sausages.
• Replace oyster sauce with soy sauce.

Healthier Tip

For a healthier version, blanch the sausages in hot water once before cooking. This helps remove some of the salt and additives, making the dish cleaner and lighter.

Get Ingredients

• Stainless Steel Wok Pan: https://amzn.to/3DQgIPu (US), https://amzn.to/4hmr6w3 (DE), https://amzn.to/42f3uVG (NL), https://amzn.to/3RcZnmR (UK)

• Sesame Seeds: https://amzn.to/3D85aXg (US), https://amzn.to/3EQVBwt (DE), https://amzn.to/3D7C6iD (NL)

• Oyster Sauce: https://amzn.to/3Q8vjYX (US), https://amzn.to/3CI3Om4 (DE), https://amzn.to/40Oiubl (UK)

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