Spicy Korean Pork Stir Fry (Jeyuk Bokkeum) on the Big Green Egg brings the bold flavors of Korean BBQ to your backyard. The heart of the dish is gochujang, a fermented chili and bean paste that gives the pork its deep red color and balanced sweet-spicy heat. Cooking this recipe on a Big Green Egg creates the high, consistent heat needed to develop a caramelized glaze while keeping vegetables crisp. A well-seasoned cast iron wok and authentic aromatics will help you replicate the texture and “wok hei” characteristic of restaurant-style stir fry.
Step 1: The Marinade Foundation
Start by assembling quality aromatics and fermented ingredients. Finely mince garlic and ginger, then combine them with gochujang, mirin, and Korean rice wine. The rice wine and mirin thin the paste enough to coat the meat evenly while adding sweetness that will caramelize during cooking. Whisk the mixture until smooth so the marinade can penetrate the pork and form a glossy glaze when exposed to high heat.
Step 2: Slicing and the Overnight Infusion
For best texture, slice pork loin very thinly against the grain so pieces cook quickly and stay tender. If you prefer, cube the meat, but paper-thin slices produce the classic mouthfeel. Chilling the loin in the freezer for 30–45 minutes makes thin slicing easier. Combine the pork with the marinade in a sealed bag, remove as much air as possible, and refrigerate overnight. This allows the fermented flavors to work into the meat for a deeper, more balanced result.
Tip: Minced aromatics increase surface contact; uniform meat slices ensure even cooking on a hot wok.
Step 3: BGE Setup and Wok Preheating
Stabilize the Big Green Egg to about 500°F so the cast iron wok reaches a proper searing temperature. A well-heated wok prevents sticking and creates the quick sear that locks in juices. Preheat the wok on the grate for at least ten minutes until it shimmers and emits a faint smoke; have your mise en place ready so you can work quickly once the lid is open.
Step 4: Onion and Bok Choy Preparation
Slice a medium yellow or red onion into uniform strips so they soften and caramelize evenly. Separate bok choy leaves from the white stalks and slice the stalks so they cook first; reserve the leaves for the final minute. This staggered approach preserves bright color and a pleasant crunch in the stalks while allowing the leaves to wilt just enough to absorb the sauce.
Step 5: The Onion Sauté and Oil Selection
Use a neutral, high-smoke-point oil—peanut or grapeseed are good choices. Add about 2 tablespoons to the preheated wok and wait for it to shimmer. Stir-fry the onions until soft and translucent so their natural sugars begin to caramelize. Keep the pork and vegetables moving with a long-handled spatula to avoid charring and to maintain consistent contact with the hot surface.
Step 6: The High-Heat Pork Sear
Add the marinated pork to the hot wok once the onions are tender. Stir-fry constantly so the marinade reduces and caramelizes onto the meat. On a properly heated Big Green Egg, this should take roughly ten minutes until the pork is cooked through and the sauce becomes a thick, glossy lacquer. Close the dome between brief tosses to let the ceramic grill maintain temperature and encourage even browning.
Step 7: The Final Bok Choy Wilt
Stir in the bok choy stalks and toss until they’re crisp-tender, then add the reserved leaves during the last minute. The residual heat will finish the greens without making them soggy. When the leaves turn bright green and the stalks keep some crunch, remove the wok from the heat and transfer to a safe surface to prevent overcooking.
Step 8: The Garnish and Serving
Finish with sliced green onions and toasted sesame seeds to add freshness and crunch against the caramelized pork. Serve the stir fry with steamed white rice (bap) and chilled lettuce leaves for wrapping. Arrange everything on a large platter to encourage communal serving and let diners assemble wraps that balance the spicy meat with cool rice and crisp lettuce.
Recipe Summary
Prep Time: 20 minutes (plus overnight marinating)
Cook Time: 20 minutes
Total Time: ~40 minutes (active) + marinating
Servings: 4
Ingredients
- 8 cloves garlic, minced
- 1 inch piece fresh ginger, minced
- 1/2 cup Korean rice wine
- 1/2 cup mirin
- 1/2 cup gochujang
- 1.5 lbs pork loin, thinly sliced or cubed
- Bok choy, separated and sliced
- 1/2 red onion, sliced
- White sesame seeds, toasted, for garnish
- Green onions, sliced for garnish
- 2 tablespoons high-smoke-point oil (peanut or grapeseed)
Instructions
- Make the marinade: mix garlic, ginger, rice wine, mirin, and gochujang until smooth.
- Slice the pork thinly against the grain (or cube), combine with the marinade, seal in a bag, and refrigerate overnight.
- Preheat the Big Green Egg to 500°F and preheat a cast iron wok on the grate for at least 10 minutes.
- Slice the onion and separate bok choy stalks and leaves.
- Add 2 tablespoons oil to the hot wok, then stir-fry the onions until soft.
- Add the marinated pork and stir-fry, keeping constant motion, until cooked through (about 10 minutes) and the sauce becomes glossy.
- Add bok choy stalks, cook until crisp-tender, then toss in the leaves for the final minute.
- Garnish with green onions and toasted sesame seeds. Serve with rice and lettuce for wrapping.
With a hot ceramic grill and a heavy wok, this approach delivers a wood-fired version of Jeyuk Bokkeum with vibrant color, complex fermented flavor, and a satisfying caramelized finish.