KOREAN SAUSAGE BOWL

Korean Sausage Bowl image

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

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

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Ingredients

1 package (19 ounces) Italian sausage links, cut into 1-inch pieces
3/4 cup Korean barbecue sauce, divided
1 teaspoon plus 1 tablespoon canola oil, divided
1 large egg
2 medium carrots, julienned
1 medium sweet red pepper, julienned
3 green onions, thinly sliced
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
8 ounces uncooked angel hair pasta
Additional sliced green onions, optional

Steps:

In a large bowl, toss sausage pieces with 1/2 cup barbecue sauce; refrigerate, covered, 4 hours., 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., 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., Drain sausage, discarding marinade. In same pan, cook and stir sausage until no longer pink, 12-15 minutes., 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 : Calories 672 calories, Fat 39g fat (10g saturated fat), Cholesterol 119mg cholesterol, Sodium 1620mg sodium, Carbohydrate 56g carbohydrate (9g sugars, Fiber 4g fiber), Protein 25g protein.