Korean Currywurst

Korean Currywurst

Where Berlin meets Seoul. Our Gochujang Currywurst brings together the best of two street food worlds: Germany’s iconic curry sausage and Korea’s bold, spicy flavors. The result? A fusion dish that’s both familiar and excitingly different. We’ve given the traditional currywurst a Korean twist with our homemade Gochujang sauce: rich, slightly sweet, and full of umami depth. Every bite combines the warmth of curry with the signature heat and complexity of Korean chili paste. Whether you enjoy it as a hearty snack, a quick lunch, or your next comfort food favorite, this dish is proof that East and West truly taste amazing together.

Ingredients

For the sausage & sauce:

2 bratwursts (chicken, pork, or a veggie alternative – your choice)
1 tbsp vegetable oil
2 tbsp Bibap Manufacture Gochujang
3 tbsp tomato ketchup
1 tbsp soy sauce
1 tsp honey or maple syrup
1 tsp rice vinegar or apple cider vinegar
½ tsp curry powder (or more to taste)
1 small garlic clove, finely chopped
A splash of water (to thin the sauce slightly)

For serving:

A pinch of curry powder for dusting
Chopped spring onions or sesame seeds for garnish
Sweet potato fries or steamed rice as a side

Preparation

Fry the sausages:
Heat the oil in a pan over medium heat. Add the sausages and cook until golden brown on all sides. Remove and set aside.
Make the sauce:
In the same pan, sauté the garlic briefly until fragrant.
Add gochujang, ketchup, soy sauce, honey, vinegar, curry powder, and a splash of water.
Stir well and let simmer for 3–5 minutes until slightly thickened and glossy.
Slice the sausages:
Cut the cooked sausages into bite-sized pieces and toss them in the sauce until evenly coated.
Serve:
Transfer to a plate or bowl, sprinkle with curry powder, and garnish with spring onions or sesame seeds.
Serve hot with sweet potato fries or rice on the side.