Gochujang sausage and cabbage stir-fry for camping
Fully cooked sausages and cabbage tossed in a quick gochujang glaze. One pan and a portable burner are all you need.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Fully cooked sausages — 2 large sausages (about 200 g) is unavailable
If sausages are unavailable, use 200 g ready-to-eat cooked ham strips and heat until steaming hot; expect a less smoky flavour.
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Substitute available
If Green cabbage — 2 paper cups, chopped (about 160 g) is unavailable
If cabbage is unavailable, use the same volume of thinly sliced bell pepper and cook until soft.
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Essential
The chilli paste makes the Korean-style glaze. Reduce to 1 small teaspoon for a milder dish.
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Essential
Loosens the glaze so it coats rather than burns.
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Substitute available
If Neutral cooking oil — 1 small teaspoon (5 ml) is unavailable
If neutral oil is unavailable, use the same amount of canola or sunflower oil.
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Optional
Leave out if unavailable; the cabbage is enough vegetable.
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Optional
Leave out if the sausages and gochujang are already salty enough.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Check that the 2 sausages are labelled fully cooked, then slice them. Chop 2 paper cups cabbage and slice 1/2 onion if using. Stir 1 level tablespoon gochujang into 2 level tablespoons drinking water; keep the sauce ready.
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Step 2
Heat 1 small teaspoon oil in a wide pan over medium camp-stove heat. Add the sausages, cabbage and optional onion. Stir-fry 5–7 minutes until the cabbage is tender and the sausages are steaming hot throughout.
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Step 3
Pour in the diluted gochujang and stir 1–2 minutes until everything is glossy and bubbling. Taste before adding optional soy sauce. Serve hot; use a clean plate and keep unopened sausages cold as their package directs.
Finished dish
Use only fully cooked sausages; raw sausages require a different cooking time and thermometer check. Keep perishable sausages below 4°C. Check labels for pork, wheat and soy. Gochujang is spicy; reduce it for children. Cook only outdoors where your campsite permits the equipment. Use clean drinking water and utensils. Keep perishable food at 4°C or below in a cooler; chill leftovers within 2 hours, or within 1 hour above 32°C.