Sausage kkochi

Prepare the vegetables by washing and cutting the red bell pepper, green bell pepper, yellow onion, and Korean zucchini (Aehobak) into 2-3 cm squares, ensuring they are similar in size to the Frankfurter sausages.

If using pre-cooked Frankfurter sausages, score them lightly with a knife a few times on each side to prevent bursting and help them absorb flavor. If using raw Frankfurter sausages, blanch them briefly in boiling water for 1-2 minutes, then drain.

Assemble the skewers by alternately threading Frankfurter sausages, red bell pepper, green bell pepper, yellow onion, and Korean zucchini (Aehobak) onto the wooden skewers. Aim for 3-4 pieces of Frankfurter sausages per skewer.