Korean Sausage Bowl
TOTAL TIME: Prep: 15 min. + marinating Cook: 25 min.
YIELD: 4 servings.
When we hosted a student from South Korea, she shared some of her favorite Korean dishes. We especially like bibimbap. I created a variation on the dish with Italian sausage. —Michal Riege, Cedarburg, Wisconsin
Ingredients
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1 package (19 ounces) Italian sausage links, cut into 1-inch pieces
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3/4 cup Korean barbecue sauce, divided
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1 teaspoon plus 1 tablespoon canola oil, divided
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1 large egg
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2 medium carrots, julienned
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1 medium sweet red pepper, julienned
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3 green onions, thinly sliced
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2 garlic cloves, minced
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1/2 teaspoon salt
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1/4 teaspoon crushed red pepper flakes
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1/4 teaspoon pepper
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8 ounces uncooked angel hair pasta
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Additional sliced green onions, optional
Directions
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1.
In a large bowl, toss sausage pieces with 1/2 cup barbecue sauce; refrigerate, covered, 4 hours.
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2.
In a large skillet, heat 1 teaspoon oil over medium heat. Break egg into pan; cook until yolk is set, turning once. Remove from pan; cut into thin strips.
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3.
In same pan, heat remaining oil over medium-high heat. Add carrots and red pepper; cook and stir until crisp-tender. Stir in green onions, garlic and seasonings; cook 1 minute longer. Remove from pan.
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4.
Drain sausage, discarding marinade. In same pan, cook and stir sausage until no longer pink, 12-15 minutes.
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5.
Cook pasta according to package directions; drain, reserving 1/4 cup pasta water. Add pasta, pasta water, carrot mixture and remaining barbecue sauce to sausage. Toss to combine. Divide among 4 bowls; top with egg strips and, if desired, additional green onions.
Nutrition Facts
1-3/4 cups: 672 calories, 39g fat (10g saturated fat), 119mg cholesterol, 1620mg sodium, 56g carbohydrate (9g sugars, 4g fiber), 25g protein.
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