Korean Stir Fried Pork

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

Wok
EGGspander basket

BBQ Temperature

200°C

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

Method

  1. Setup your Egg for a direct cook at 200°C with your Eggspander basket.
  2. Preheat your wok.
  3. 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.
  4. Now add the remaining vegetables and pork. Fry until the veg has softened.
  5. Keep the lid closed as much as you can.
  6. The pork will change from pink to light brown.
  7. Add the sauce ingredients and give it a good zhuzh!
  8. Cook it through for a couple of minutes.
  9. Use your Thermapen to make sure your pork is above 63°C before you serve it.
  10. We served this with Miso Chicken Thighs and Mushroom Fried Rice.
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