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Our trend of Korean influenced meals continues with this delicious stir fry. Quick, easy, and packed with authentic flavors this Spicy Korean Stir Fry is a winner! This recipe takes advantage of our Lodge Cast Iron Wok and our Big Green Egg. But you can easily transition this to your kitchen and a frying pan if you need to. Please sit back, grab an OB Lager, and enjoy this recipe for Spicy Korean Miso Chicken Stir Fry.
Spicy Korean Miso Chicken Stir Fry
Gather the ingredients including rice vinegar, soy sauce, sesame oil, Gochujang, white miso, lemon, ginger, and garlic (not pictured below).
Using a hand mixer or food processor blend all the ingredients until they form a thick paste.
Cut the chicken thighs in to bite sized chunks.
Mix the chicken thighs with the spicy miso paste and place in your refrigerator overnight.
Preheat your Big Green Egg and the Cast Iron Wok as you get the ingredients together. We preheated the BGE to 500°.
In addition to the marinated chicken thighs you will need to chop string beans in to 2″ pieces, slice a yellow onion, prep some Soba noodles, chop some green onions for garnish, and make a little extra spicy Korean sauce (Gochujang, Soy, and Rice Vinegar) for the stir fry.
Once the BGE and Wok are preheated sauté the onions and string beans in some vegetable oil. After about 5 minutes pull them off and set aside.
Now add the marinated chicken thighs to the wok. Stir Fry this for about 10 minutes.
Add back the vegetables and the additional spicy sauce. Stir fry for 2 minutes.
Add in the cooked Soba noodles and toss until coated and mixed through.
Pull the Stir Fry off the BGE and let rest for 5 minutes. Serve in bowls with white sesame seeds and green onions. Enjoy!
We had to take an action shot for this post…
Spicy Korean Miso Chicken Stir fry
Ingredients
- 2 Lbs boneless skinless chicken thighs
- 3 Tbls miso paste
- One 2-inch piece fresh ginger, minced
- 6 garlic cloves, minced
- 1 lemon, zested
- 2 Tbls vegetable oil
- 1 Tbls sesame oil
- 2 Tbls rice vinegar, set aside 1 Tbls
- 2 Tbls soy sauce, set aside 1 Tbls
- 2 Tbls Gochujang, set aside 1 Tbls
- 1 Lb Green Beans cut in to 2” pieces
- 1 Medium Yellow onion, sliced
- 1 sleeve of Soba Noodles, cooked
- 3 Tbls Cooking Oil
Instructions
- Gather the ingredients including rice vinegar, soy sauce, sesame oil, Gochujang, white miso, lemon, ginger, and garlic.
- Using a hand mixer or food processor blend all the ingredients until they form a thick paste.
- Take the chicken thighs and cut them in to bite sized chunks.
- Mix the chicken thighs with the spicy miso paste and place in your refrigerator overnight.
- Preheat your Big Green Egg and the Cast Iron Wok as you get the ingredients together. We preheated the BGE to 500°.
- In addition to the marinated chicken thighs you will need to chop string beans in to 2" pieces, slice a yellow onion, prep some Soba noodles, chop some green onions for garnish, and make a little extra spicy Korean sauce (Gochujang, Soy, and Rice Vinegar) for the stir fry.
- Once the BGE and Wok are preheated sauté the onions and string beans in some vegetable oil. After about 5 minutes pull them off and set aside.
- Now add the marinated chicken thighs to the wok. Stir Fry this for about 10 minutes.
- Add back the vegetables and a the additional spicy sauce. Stir fry for 2 minutes.
- Add in the cooked Soba noodles and toss until coated and mixed through.
- Pull the Stir Fry off the BGE and let rest for 5 minutes. Serve in bowls with white sesame seeds and green onions. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Based on 5 Review(s)
beautiful and light
Thank you! This recipe is both.
Lovely recipe! I’ve got all of these ingredients on hand so will def be making soon ;). Don’t you just love stir-frys? It’s the perfect weeknight meal!
Yes Min I love Stir Frys! The combinations are endless. I am happy to know you are well stocked with ingredients 🙂
I do love a good Asian stir fry. Thanks for reminding me how delicious they are – I have to make one again soon!
Beautiful recipe, well balanced. I just love miso! Had my vegan friend over, so I made hers with tofu while we had chicken and it was very good too! Thank you! 🙂
Thanks you! Clever idea with the tofu… I’ll try that soon.
I don’t have a BGE so will do this in my wok on my gas hob, marinating the chicken tonight, wish me luck!
Good luck!