One Pot Spicy Sausage and Rice Recipe

Spicy one-pot sausage and rice with gochujang and kimchi.

One Pot Spicy Sausage and Rice Recipe

A super simple spicy sausage and rice "casserole" recipe that rocks the glorious Korean flavours of tart Kimchi and the earthy heat of Gochujang paste is the perfect one-pot comfort meal.

Course Main Course

Cuisine Modern European

Keyword easy sausage and rice recipe, one pot sausage and rice, sausage and rice, spicy sausage rice

Prep Time 10

Cook Time 40

Total Time 50

Servings Servings

Calories 1096kcal

Author Brian Jones

Ingredients

175 g Long Grain Rice 1 Cup
400 g Pork Sausages 14oz (I use spicy chilli pork sausages)
1 Medium Red Onion 150g
1 Small Green Pepper
150 g Kimchi 1 Cup
30 g Gochujang Paste 2 Tbsp
350 ml Water 1½ Cups
1 tablespoon Fish Sauce
3 tablespoon Mirin
2-3 Spring Onions (for garnish)
1 tablespoon Cooking Oil

Instructions

Rinse the rice a few times in cold water whilst you prepare the remaining ingredients.
Cut the onion in half, peel it and cut it into a 5mm (just under ¼") dice.
Deseed the pepper and cut it into a 1cm (just under ½") dice.
Heat a 28cm or 11" frying pan over a medium-high heat, add the oil, followed by the red onion and green pepper. Cook for 5-7 minutes, stirring regularly.
Cut the sausages into 2cm (¾") pieces.
Toss in the chopped-up sausages and cook for 5-7 minutes, aiming to get a little colour on them.
Roughly chop the kimchi, setting aside 3 tablespoons of the juice.
Add the kimchi and cook for a minute or so.
Pour in the water, add the gochujang paste, fish sauce, kimchi juice and mirin and stir to combine. Have a taste and add a little more fish sauce if you think you need more salt.
Sprinkle in the rice, gently stir to evenly distribute it and then cover with a lid and cook on low for 20-24 minutes.
Whilst the rice is cooking, finely chop the spring onions.
Allow the rice to sit for 5 minutes when it has finished cooking, then fluff it up and serve it with the chopped spring onions.

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