I make this into a healthy, complete meal by serving it on top of cooked brown rice. It’s also quite lovely with a generous squirt of Miso Peanut Drizzle on top. If you find the gochujang paste a little too thick to glaze the sausages, you can dilute it in about 1 tablespoon (15 ml) of Mushroom Dashi or low-sodium vegetable broth.
YIELD: 3 to 4 servings
2 tsp (10 ml) sesame or peanut oil
3 Gochujang Kimchi Sausages , sliced on the bias into ½-inch (1.3-cm) slices
2½ tbsp (50 g) Gochujang Paste or store-bought, divided, plus extra for serving
2 tsp (10 ml) melted coconut oil
2 heaping cups (270 g) julienned baby carrots
2 tsp (10 ml) reduced-sodium tamari
2 tsp (10 ml) brown rice vinegar
2 small heads fresh broccoli, trimmed and chopped
⅓ cup (64 g) Homemade Kimchi or store-bought (brine included)
3 cloves garlic, peeled and minced
Mushroom Dashi or low-sodium vegetable broth
Cooked brown rice, to serve
2 scallions, thinly sliced
Roasted sesame seeds (any color), for garnish
Heat the sesame oil on medium-high heat in a large skillet. Add the sausages and cook until browned, flipping occasionally to brown both sides. Adjust the heat as needed so that the sausages don’t become dry. This will take approximately 4 minutes per side. Add 1½ tablespoons (30 g) of gochujang paste (see headnote) and flip to coat the sausages, glazing for 1 to 2 minutes. Transfer to a plate and set aside.
In the same skillet, heat the coconut oil on medium-high. Add the carrots and cook until they just become tender, about 5 minutes. Deglaze with the tamari and vinegar, and add the remaining tablespoon (20 g) of gochujang paste, stirring to combine. Add the broccoli, kimchi and garlic. Cook until the broccoli is tender to taste, yet still bright green. Be sure to stir occasionally. Deglaze with the dashi as needed during cooking to keep the vegetables moist. Stir the sausages into the vegetables, and cook for another minute.
Serve on top of cooked rice to taste, and top with scallions and seeds. If you’re daring, add extra gochujang paste to your portion.