Sausage Vegetable Rice Bowl Recipe Easy Korean [Recipe]

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Hello! Today’s recipe turns an everyday sausage-and-vegetable stir-fry into a savory topping served over rice: a sausage vegetable rice bowl. You’ve probably seen a similar dish at Korean convenience stores! This version recreates that idea as closely as possible, but with plenty of sausage, and it works just as well as a side dish. So let’s see how it’s made, shall we?

Table of Contents

📋 At a Glance

Dish: Sausage Vegetable Rice Bowl
Servings: 1
Cookware: frying pan
Main ingredients: Vienna (or hot dog) sausage, onion, bell pepper, rice, egg
Seasoning: gochujang, ketchup, soy sauce, oligosaccharide syrup, gochugaru, pepper
Time: 10–15 min prep + 15 min cook
Difficulty: Easy

Sausage Vegetable Rice Bowl: Ingredients

Let’s run through the ingredients quickly. Today’s dish isn’t much different from the sausage-and-vegetable stir-fry you’re probably picturing. Just add a seasoning that boosts the savory flavor once it’s over rice, plus whatever vegetables you like and some sausage.

[Sausage Vegetable Rice Bowl Recipe — 1 Serving]

1 serving of rice (1 bowl)
10 Vienna sausages or 2 Johnsonville sausages
1/2 onion
0.5–1 bell pepper
2 tbsp cooking oil
2 tbsp ketchup
1 tbsp gochujang
1 tbsp soy sauce
1 tbsp oligosaccharide syrup
1 tsp gochugaru (red pepper flakes)
a little pepper
a little roasted sesame (optional)
1 egg (optional)

[Recipe Summary — 1 Serving]

Cut 1/2 an onion and 1/2 to 1 bell pepper into bite-sized pieces. A size that’s easy to scoop with a spoon works best!
Cut 10 Vienna sausages (or 2 regular sausages) into suitable pieces as well.
Prepare the sauce in advance. Mix 1 tbsp gochujang, 2 tbsp ketchup, 1 tbsp soy sauce, 1 tbsp oligosaccharide syrup, 1 tsp gochugaru, and a little pepper until well combined.
Add 2 tbsp of cooking oil to a frying pan and heat it up.
First add the bell pepper, sprinkle on a little pepper, and stir-fry. Then add the sausage and onion in turn. Start on high heat, then gradually lower to medium.
Before the ingredients are fully cooked, prep a fried egg in advance if you’d like!
Place the stir-fried ingredients over rice, top with the egg, and finish with whole sesame, black sesame, or roasted sesame to taste.

🥬 If it won’t hurt the texture too much, you can swap the bell pepper for bok choy or carrot!
🌶 Green pepper instead of bell pepper is fine too!
🍳 Tossing everything in at once is okay, but for texture I’d add them in the order bell pepper – sausage – onion!
🧂 Adding the sauces one by one can lead to scorching, so I recommend mixing them together and adding all at once!

🍴 Prep time: 10–15 min
🍳 Cook time: 15 min

Beyond the flavor, bell peppers also do wonders for the look if you grab both red and yellow ones! Vienna sausages are the usual pick, but you can also prep hot dog sausages like I did.

Prepping the Ingredients

Let’s prep the ingredients quickly! First, cut 1/2 an onion into suitable pieces. I cut mine on the larger side so I could stir-fry it last and keep some texture.

Cut 1/2 to 1 bell pepper into bite-sized pieces. If you halve the pepper and trim the core and thick inner parts, the texture comes out much better! A size that’s easy to scoop with a spoon is ideal. Of course, you can add bok choy, julienned carrot, or green pepper to taste.

Cut 10 Vienna sausages or 1.5–2 hot dog sausages into suitable pieces. Sausage-based dishes are mostly similar, but using a product with a high pork content will make it taste much better.

Once the prep is done, let’s mix the sauce ahead of time too. You can add the sauce while cooking, but it may scorch mid-cook, so I recommend prepping it first. Start by adding 1 tbsp gochujang, 2 tbsp ketchup, 1 tbsp soy sauce, and 1 tbsp oligosaccharide syrup to a suitable bowl!

Next, add 1 tsp gochugaru and a little pepper, and mix well. If the gochujang is straight from the fridge, it may not blend easily, so let it sit at room temperature for a bit before mixing, or add about a tablespoon of water.

And there you go, the prep is done. You can add everything at once, but for texture it’s better to add the ingredients in order, so keep them in separate bowls.

Cooking It Up

Now let’s start cooking. Add 2 tbsp of cooking oil to the frying pan and heat on high at first. For texture, I’ll add them in the order bell pepper, sausage, onion. If you want a crisp bell pepper texture, add it after the sausage!

First add the bell pepper, sprinkle a little pepper, stir-fry, and then add the sausage and keep going. Starting on high heat won’t be a problem at all!

Add the onion and stir-fry too! Cook the onion thoroughly and its sweetness rises a lot; cook it lightly for a crisp bite and you balance the salty and spicy notes, so cook it to taste. Once the ingredients are stir-fried enough, lower slightly to medium heat.

Add the prepared sauce all at once. The vegetables release a little water as they cook, so mixing shouldn’t be too hard! If it won’t blend well, add about a tablespoon of water and mix quickly with a spatula.

Cook while keeping the texture you want, mixing the sauce quickly so it doesn’t burn. Take care not to overcook, and it’s good to prep a fried egg in the meantime. For the egg, skip the salt or use just a tiny pinch!

Cook the fried egg to your liking as well! For a rice bowl, sunny-side up or over easy pairs nicely, right? Of course, fully cooked or scrambled works just fine too.

Once cooked, scoop about one bowl’s worth of rice into a fairly wide dish, and use a spatula or ladle to lay the prepared ingredients neatly over the rice!

Then place the fried egg on top and finish with whole sesame, black sesame, or roasted sesame to taste. I even sprinkled some dried parsley over the egg to finish!

And there it is, done! Maybe because it’s homemade, it’s more generous in portion than the roughly 4,000-won version at convenience stores, and the look is decently presentable too, don’t you think?

Finished Dish Photo Gallery

The Finished Bowl

And here’s the finished sausage vegetable rice bowl. Since it’s a rice-bowl style, it doesn’t leave much washing up afterward, and it’s easy to make, so it works nicely for a weekend family meal or for students living alone who need a quick solo dinner.

Kids who won’t eat vegetables tend to love this and eat it right up, so if you just adjust the amount of spicy gochujang or gochugaru when mixing the sauce, it makes a pretty solid family meal.

Scoop up a big spoonful of the mild egg with the sausage, vegetables, and rice, and after the first bite it just keeps going down easily! The portion is just right, so it’s more than enough as a single meal.

Even as someone who enjoys cooking, when I really can’t be bothered to cook but also can’t be bothered to order in, I love making a rice bowl like this! The savory flavor makes it a joy to eat, and by loading up on vegetables you can shed a bit of the guilt, so it’s a genuinely handy dish. It’s a flavor you definitely won’t regret.

If you’re curious about the types and history of the sausage used in this sausage vegetable rice bowl, you can read Wikipedia’s entry on sausage.

Frequently Asked Questions

Q. What ingredients do I need for this sausage vegetable rice bowl?

For one serving you’ll need 1 bowl of rice, 10 Vienna sausages (or 2 hot dog sausages), 1/2 onion, 0.5–1 bell pepper, and 1 egg. For the sauce, mix 1 tbsp gochujang, 2 tbsp ketchup, 1 tbsp each of soy sauce and oligosaccharide syrup, and 1 tsp gochugaru in advance.

Q. Any tips for making it well?

Mixing the sauce ahead and adding it all at once is the key, since adding the sauces one by one scorches easily. For texture, add them in the order bell pepper – sausage – onion, and start on high heat before lowering to medium.

Q. Can I swap the bell pepper for other vegetables?

Yes, bok choy, julienned carrot, or green pepper all work well. Using both red and yellow bell peppers helps the look, and if you’re feeding kids, just reduce the gochujang and gochugaru to dial down the heat.

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