Easy Braised Bean Sprout and Sausage

on

Make this easy braised bean sprout and sausage recipe with gochujang, gochugaru and soy sauce. A quick, spicy Korean-style dish perfect with rice.



Braised bean sprout and sausage with spicy Korean sauce 

Introduction

Need an easy dinner with big Korean-style flavour? This braised bean sprout and sausage recipe combines juicy cocktail sausages, crunchy bean sprouts and a spicy, savoury gochujang sauce in one pan. Served with warm rice, it makes a simple and satisfying meal with minimal preparation.

The combination of gochujang, gochugaru and soy sauce gives this dish a bold sweet, spicy and savoury flavour, while the bean sprouts add a fresh crunch that balances the richness of the sausages. For the best texture, cook the bean sprouts just until tender rather than letting them become overly soft.

Key Ingredients & Their Role

  • Cocktail sausages → Add savoury flavour, richness and a juicy texture.
  • Bean sprouts → Bring fresh flavour and a light, crunchy texture to balance the sausage.
  • Gochujang → Provides Korean chilli paste flavour, sweetness, spice and depth.
  • Gochugaru → Adds Korean chilli flavour, colour and extra heat.
  • Soy sauce → Brings savoury umami flavour to the sauce.
  • Sugar → Balances the heat and saltiness of the sauce.
  • Garlic → Adds aromatic depth.
  • Onion → Adds natural sweetness and soft texture.
  • Spring onion → Adds freshness and a mild onion aroma.
  • Cornstarch slurry → Thickens the cooking liquid into a glossy sauce that coats the ingredients.

๐ŸŒถ️ Braised Bean Sprout and Sausage

This spicy Korean-style braised bean sprout and sausage is packed with savoury, sweet and spicy flavour. The tender bean sprouts and juicy sausages are coated in a thick gochujang-based sauce, making it especially delicious served over hot steamed rice.

Recipe Details

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Cuisine: Korean-style
Estimated calories: ~400 kcal per serving, estimate only and not laboratory tested; excludes steamed rice
Servings: 4

Ingredients

Main Ingredients

  • 1 can cocktail sausages, 400 g (14 oz), sliced into bite-sized pieces
  • 300 g bean sprouts (10½ oz)
  • 1 small onion, sliced (about 100 g / 3½ oz)
  • 1 spring onion (green onion), diagonally sliced
  • 200 ml water (¾ cup + 1 tbsp / 6¾ fl oz)
  • Cooking oil, for frying

Spicy Sauce

  • 2 tbsp gochujang (Korean chilli paste)
  • 1½ tbsp gochugaru (Korean red pepper flakes)
  • 1 tbsp sugar
  • 3 tbsp soy sauce
  • 1 tbsp minced garlic

Cornstarch Slurry

  • 1 tbsp cornstarch (cornflour)
  • 2 tbsp water

Instructions

Instructions

1. Prepare the ingredients 






Wash the bean sprouts thoroughly and drain well. Slice the onion, diagonally slice the spring onion, and cut the cocktail sausages into bite-sized pieces.

2. Brown the sausages

Heat a large frying pan over medium heat and add a little cooking oil.

Add the sliced cocktail sausages and cook for several minutes, turning occasionally, until they are lightly browned and heated through.

3. Add the vegetables, garlic and sauce 


Add the sliced onion, spring onion, minced garlic and bean sprouts to the pan. Stir-fry for about 1–2 minutes until the onion starts to soften and everything becomes fragrant.

Add the gochujang, gochugaru, sugar and soy sauce directly to the pan. Stir well to coat the sausages and vegetables evenly.

4. Braise the bean sprouts and sausage 


Pour in 200 ml (6¾ fl oz) water and stir everything together.

Bring the mixture to a gentle simmer over medium heat. Cook for about 5–7 minutes, stirring occasionally, until the bean sprouts are tender but still have some texture and the sauce has developed a rich, spicy flavour.

5. Thicken the sauce 


Mix 1 tbsp cornstarch (cornflour) with 2 tbsp water to make a smooth slurry.

Slowly pour the slurry into the simmering pan while stirring continuously.

Continue cooking for about 1–2 minutes until the sauce becomes thick and glossy and coats the sausages and bean sprouts. If the sauce becomes too thick, add a small splash of water.

6. Garnish and serve

Turn off the heat and give everything one final gentle stir.

Transfer to a serving bowl and sprinkle with sesame seeds for a nutty finish and a little extra texture.

Serve hot with steamed rice, spooning plenty of the spicy, glossy sauce over the top.

Tips & Substitutions

Keep the bean sprouts slightly crisp

Bean sprouts are best when they retain some texture. Avoid cooking them for too long after they become tender.

Adjust the spice level

For a milder dish, reduce the gochugaru. If you enjoy extra heat, increase it gradually to suit your taste.

Add the cornstarch slurry at the end

Always mix the cornstarch with cold water before adding it to the pan. Adding dry cornstarch directly can create lumps.

Adjust the sauce consistency

The amount of water released by the bean sprouts can vary. If the sauce is too thin, simmer it for a little longer or add a small amount of extra cornstarch slurry. If it is too thick, loosen it with a splash of water.

Use fresh bean sprouts

Fresh bean sprouts give the dish the best texture. Drain them well after washing so they don't add excessive water to the pan.

Serving suggestion

This dish is designed to be served with steamed rice. The rice is particularly good for soaking up the spicy gochujang sauce.

Storage

Store leftovers in an airtight container in the refrigerator and consume within 2–3 days. Reheat thoroughly in a frying pan or microwave before serving.

FAQ

Is braised bean sprout and sausage spicy?

Yes. The gochujang and gochugaru give the dish a noticeable spicy kick. Reduce the gochugaru for a milder version.

Can I use different sausages?

Yes. Cocktail sausages can be replaced with another fully cooked sausage, although the flavour and texture may vary.

Can I use frozen bean sprouts?

Fresh bean sprouts are recommended because they provide better texture. Frozen bean sprouts can release more water and may become softer during cooking.

What should I serve with braised bean sprout and sausage?

Steamed white rice is the simplest choice. The rice helps balance the spicy sauce and soaks up the extra flavour.

Can I make this dish ahead of time?

Yes. It can be prepared ahead and refrigerated. Reheat thoroughly before serving. The sauce may thicken while chilled, so add a small splash of water when reheating if needed.

Wrap-Up

This braised bean sprout and sausage recipe is a great way to turn a few simple ingredients into a bold, satisfying Korean-style meal. The spicy gochujang sauce, juicy sausages and crunchy bean sprouts make a delicious combination, especially with a bowl of hot steamed rice.

If you enjoy easy Korean-style home cooking, you might also like my Easy Stir-Fried Kimchi Recipe, another simple dish that pairs beautifully with rice.

What would you add to this dish—extra chilli, more vegetables, or a fried egg on top?

Keyword

braised bean sprout and sausage, spicy bean sprout sausage recipe, Korean bean sprout recipe, easy sausage dinner, Korean style sausage recipe, ์ฝฉ๋‚˜๋ฌผ ์†Œ์‹œ์ง€ ๋ณถ์Œ, ์ฝฉ๋‚˜๋ฌผ ์†Œ์‹œ์ง€ ์š”๋ฆฌ, ๋งค์ฝคํ•œ ์ฝฉ๋‚˜๋ฌผ ์†Œ์‹œ์ง€, ์ฝฉ๋‚˜๋ฌผ ์š”๋ฆฌ, ์†Œ์‹œ์ง€ ์š”๋ฆฌ


Comments

Post a Comment