Ketchup fried frankfurters (Sausage yachae bokkeum)

Instructions

1. Slice the frankfurters in half, then in half again so you have bite-sized pieces about 4cm (1½in) long. Make parallel cuts on top of each piece – as you would with Hasselback potatoes – about one-third of the way down and 1–2mm apart. You should be able to cut a few pieces together at the same time.
   
2. Combine the ketchup, sugar, soy sauce, Worcestershire sauce and oyster sauce in a small bowl.
   
3. Heat the vegetable oil in a wok or frying pan (skillet) over a medium heat. Add the garlic and sauté briefly until fragrant and softened. Add the frankfurters, onion, peppers and chilli and stir-fry for about 3 minutes until the sausages have cooked through and the onions and peppers have cooked enough but still have a little bite to them.
   
4. Add the ketchup seasoning and black pepper and continue to cook for 2 minutes, stirring energetically to coat everything evenly. As the sugar starts to cook, you should notice the sweet aromas of caramelization. When the sauce has reduced to coat everything in a glossy glaze, remove from the heat and stir in the sesame seeds. Serve warm as a beer snack or with some plain steamed rice.