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Korean Stir Fried Pork

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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.
Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Video

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
  • 500 g pork tenderloin or shoulder sliced
For the Sauce

Equipment

Grill Temperature

200C temp_icon

Surfaces

Big Green Egg Wok
EGGspander basket

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.

Video

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