Side dishes · Korean home cooking

Sausage and ketchup stir-fry (sso-ya)

Name: Sausage and ketchup stir-fry (sso-ya)
Total time: 20 min
Yield: 3
Cuisine: Korean
Ingredients: Fully cooked small sausages; Onion; Bell pepper; Ketchup; Regular soy sauce; Sugar; Water; Neutral cooking oil

The familiar sweet tomato-coated sausage side dish, with onion and pepper. Cutting the sausage lengthwise makes the bite-size version easier to serve to children.

20 min3 servings6 stepsDifficulty: Easy

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

3 servings

Everyday kitchen measurements

For 3 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

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Fully cooked small sausages1 packOriginal quantity: 200 g
Substitute available
If Fully cooked small sausages is unavailable

Use instead
Fully cooked chicken sausages

Substitute quantity
1 packReference quantity: 200 g

Cut the same way and follow the packet reheating directions. Do not use raw sausage without cooking it completely first; check ingredients for allergens.
Onion½ medium onionOriginal quantity: 80 g
Optional
May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.
Bell pepper½ large pepperOriginal quantity: 80 g
Substitute available
If Bell pepper is unavailable

Use instead
Carrot, thinly sliced

Substitute quantity
½ small carrotReference quantity: 50 g

Cook for 2–3 minutes longer before adding the sausages, until just tender.
Ketchup2 level eating spoonsOriginal quantity: 30 g
Essential
This gives the characteristic tomato flavour. Use ordinary ketchup, not concentrated tomato paste.
Regular soy sauce1 small teaspoonOriginal quantity: 5 ml
Substitute available
If Regular soy sauce is unavailable

Use instead
Reduced-sodium soy sauce

Substitute quantity
1 small teaspoonReference quantity: 5 ml

Use the same cooking method. It will be less salty; taste before deciding whether any extra salt is needed.
Sugar½ small teaspoonOriginal quantity: 2 g
Optional
May be omitted; ketchup already contains sweetness.
Water1 level eating spoonOriginal quantity: 15 ml
Essential
Mix with the sauce so it coats the sausages without scorching.
Neutral cooking oil1 small teaspoonOriginal quantity: 5 ml
Essential
Use to soften the vegetables before adding the sausage.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Check the sausage packet says fully cooked and follow its reheating instructions. Cut the sausages lengthwise into quarters, then into short pieces, especially for children. Chop the onion and bell pepper into small bite-size pieces.
Step 1
Step 2

Mix ketchup, soy sauce, 1 eating spoon of water and the optional sugar in a small bowl. Keep it beside the stove so the sausages do not burn while you prepare the sauce.
Step 2
Step 3

Warm the oil in a pan over medium heat. Add onion and stir for 2 minutes, then add bell pepper and cook for 2 minutes more. If using carrot instead, cook until just tender before the next step.
Step 3
Step 4

Add the sausage pieces and stir-fry for 3–4 minutes until lightly coloured and hot throughout. Follow a longer packet reheating time if required. Reduce the heat if the vegetables begin to scorch.
Step 4
Step 5

Turn the heat to low, pour in the ketchup mixture and stir for 1–2 minutes until everything is coated and the sauce bubbles. The sausages must be steaming hot throughout, not merely warm on the outside.
Step 5
Step 6

Turn off the heat and serve small portions beside rice. Let children’s portions cool to a safe eating temperature and cut any large pieces smaller. Refrigerate the remainder promptly using a clean container.
Step 6

03 / Enjoy your meal

Finished dish

Helpful tips

Use fully cooked sausages, not raw sausages. For young children, avoid round sausage coins or whole cocktail sausages: cut lengthwise into narrow pieces and then smaller bites. This is a salty occasional side dish; the optional sugar can be left out. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 32°C. Keep at 4°C or below, use within 3–4 days and reheat cooked leftovers to 74°C.