Vienna Sausage Bokkeum Recipe - Los Angeles Times

Name: Vienna Sausage Bokkeum Recipe - Los Angeles Times
Total time: 20 min
Ingredients: 2 cans (5 ounces each) Vienna sausage, drained, or 6 hot dogs, cut into 2-inch pieces; 2 tablespoons vegetable oil; 1/2 medium yellow onion, sliced; 2 jalapeños, seeded and sliced, or 1/2 medium green bell pepper, thinly sliced; 1/2 medium carrot, peeled, quartered lengthwise and sliced crosswise; 3 cloves garlic, minced; 3 tablespoons ketchup; 1 1/2 tablespoons gochujang (Korean chile paste); 1 tablespoon soy sauce; 2 teaspoons granulated sugar; Kosher salt; freshly ground black pepper; 1/4 cup chopped scallions, for garnish; 1 teaspoon roasted sesame seeds, for garnish; Cooked white rice, for serving

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Make this simple sweet-spicy Korean stir-fry, often packed into school kids’ lunches along with rice and banchan

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Ingredients

2 cans (5 ounces each) Vienna sausage, drained, or 6 hot dogs, cut into 2-inch pieces
2 tablespoons vegetable oil
1/2 medium yellow onion, sliced
2 jalapeños, seeded and sliced, or 1/2 medium green bell pepper, thinly sliced
1/2 medium carrot, peeled, quartered lengthwise and sliced crosswise
3 cloves garlic, minced
3 tablespoons ketchup
1 1/2 tablespoons gochujang (Korean chile paste)
1 tablespoon soy sauce
2 teaspoons granulated sugar
Kosher salt
freshly ground black pepper
1/4 cup chopped scallions, for garnish
1 teaspoon roasted sesame seeds, for garnish
Cooked white rice, for serving