Vienna Sausage “Gangjeong” (Sweet and Spicy Glazed Sausage)
The Best Lunchbox Side Dish ♡ Vienna Sausage “Gangjeong”
A simple yet delicious glazed Vienna sausage recipe, perfect for kids’ lunchboxes! These sausages are crispy on the outside, chewy on the inside, and infused with a sweet and spicy glaze that makes them a fantastic side dish for rice or a tasty snack. Even beginner cooks can easily whip this up, so give it a try for your next meal!
Main Ingredients- Vienna sausages 300g
Sweet and Spicy “Gangjeong” Sauce- Gochujang (Korean chili paste) 1 Tbsp
- Ketchup 1 Tbsp
- Sugar 1 Tbsp
- Oligodang or Corn syrup 2 Tbsp
- Soy sauce 1 Tbsp
- Water 2 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Ketchup 1 Tbsp
- Sugar 1 Tbsp
- Oligodang or Corn syrup 2 Tbsp
- Soy sauce 1 Tbsp
- Water 2 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the Vienna sausages to make them look appealing and absorb the sauce better. Make 2-3 shallow scores on the surface of each sausage with a knife. This not only helps the sauce penetrate deeper but also prevents them from bursting while cooking. If you plan to skewer them, these scores will help them stay in place more securely.
Step 2
Now it’s time to stir-fry the Vienna sausages. Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is shimmering, add the scored Vienna sausages and fry them until they are golden brown. Frying them lightly until slightly crisp adds a wonderful texture and enhances their flavor – it’s truly delicious! Continue to cook until the sausages are plump and slightly browned.
Step 3
Finally, we’ll make the delicious “Gangjeong” sauce and glaze the sausages. In a small bowl, combine 1 Tbsp gochujang, 1 Tbsp ketchup, 1 Tbsp sugar, 2 Tbsp oligodang (or corn syrup), 1 Tbsp soy sauce, and 2 Tbsp water. Stir everything together until well combined and smooth. Push the fried sausages to one side of the pan, or temporarily remove them to a plate. Pour the prepared sauce into the pan. Reduce the heat to low and cook, stirring constantly, until the sauce thickens slightly and coats the sausages. Once the sausages are evenly coated, your “Gangjeong” is ready! It’s absolutely delicious served hot over rice.
