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Korean Stir Fried Pork
Fire up your Big Green Egg for a bold and flavourful Korean stir-fried pork dish. This recipe combines tender slices of pork with the deep umami and spice of gochujang paste, caramelised over high heat for that perfect smoky char. It’s a quick, punchy cook that brings authentic Korean street food vibes to your kamado.
Cooking surfaces
BBQ Temperature
Ingredients
- 2 tbsp vegetable oil
- 2 carrots, sliced
- 2 to 3 stems of tenderstem broccoli, coarsely chopped
- 2 onions, chopped into chunks
- 1 red pepper, deseeded and chopped into chunks
- 1 yellow pepper, deseeded and chopped into chunks
- 500g pork tenderloin or shoulder, sliced
For the Sauce
- 1 tbsp brown sugar
- 1 tbsp garlic and ginger paste (2:1 ratio)
- 3 tbsp gochujang paste
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- sesame seeds
Equipment
- The Big Green Egg Wok and Eggspander basket are needed here
- Served in the Falcon Enamel Oven to Table Plate
Method
- Setup your Egg for a direct cook at 200°C with your Eggspander basket.
- Preheat your wok.
- Add in your oil and very shortly after, add your onion and carrots. Give it a quick stir and then shut the lid. Cook for 2-3 minutes.
- Now add the remaining vegetables and pork. Fry until the veg has softened.
- Keep the lid closed as much as you can.
- The pork will change from pink to light brown.
- Add the sauce ingredients and give it a good zhuzh!
- Cook it through for a couple of minutes.
- Use your Thermapen to make sure your pork is above 63°C before you serve it.
- We served this with Miso Chicken Thighs and Mushroom Fried Rice.