Big Green Egg Korean Miso Chicken: High-Heat Wok Stir Fry

There is a specific kind of magic that happens when you combine the deep, umami richness of Korean miso with the intense heat of a Big Green Egg. While most people associate the Egg with low and slow barbecue, it is actually the ultimate tool for wok cooking. By removing the ConvEGGtor and letting your cast iron wok sit directly over the coals, you can achieve that elusive “wok hei”, or breath of the wok, that makes stir fry truly world-class.

This Spicy Korean Miso Chicken recipe is a staple in my house because it is fast, bold, and incredibly balanced. The miso provides a savory foundation, the Gochujang brings a manageable heat, and the fresh ginger and garlic brighten everything up. When you toss in fresh green beans and soba noodles, you have a complete meal that tastes like it came from a street stall in Seoul.

Whether you are a stir fry pro or just looking for a new way to use your Lodge Cast Iron Wok, this recipe is a winner. Now sit back, grab an ice-cold OB Lager, and enjoy this post for Big Green Egg Korean Miso Chicken Stir Fry.

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Table of Contents

• Step 1: Gather Your Ingredients
• Step 2: Create the Marinade Paste
• Step 3: Prep the Protein
• Step 4: The BGE Wok Setup
• Step 5: Prep the Stir-Fry Components
• Step 6: The First Sear
• Step 7: The Chicken and the Build
• Final Thoughts: The Ultimate Weeknight Cook
• Big Green Egg Korean Miso Chicken: High-Heat Wok Stir Fry Recipe

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Step 1: Gather Your Ingredients

The soul of this dish lies in the balance of the marinade. Korean cuisine is famous for hitting every taste bud at once, and this ingredient list is a perfect example of that “salty-sweet-spicy-umami” harmony.

Gather the ingredients including rice vinegar, soy sauce, sesame oil, Gochujang, white miso, lemon, ginger, and garlic.

• The Acid and Fat: Rice vinegar and lemon provide the necessary acidity to tenderize the chicken, while sesame oil adds a nutty aroma that is unmistakable in Korean cooking.
• The Power Players: The white miso provides a mellow, salty depth, while the Gochujang (Korean chili paste) adds that signature fermented heat and vibrant red color.
• The Aromatics: Freshly grated ginger and garlic are essential here. They cut through the richness of the miso and provide a bright, sharp contrast that wakes up the whole dish.

Step 2: Create the Marinade Paste

Now that you have your ingredients ready, it is time to build the flavor engine for this dish. Unlike a thin liquid marinade, we are looking for a concentrated, robust coating.

Using a hand mixer or food processor, blend all the ingredients until they form a thick paste.

• The Flavor Distribution: This blending process ensures that the ginger and garlic are finely incorporated, preventing any large chunks from burning in the hot wok while ensuring their flavor is in every single bite.
• The Consistency: Using a processor or mixer is key because it emulsifies the miso and Gochujang with the liquids and aromatics. You want a smooth, vibrant red paste that is thick enough to hang onto the chicken during the high-heat stir fry.

Step 3: Prep the Protein

Before the chicken hits the marinade, you need to ensure the pieces are sized correctly for the high-speed environment of a wok.

Cut the chicken thighs into bite-sized chunks.

• The Coating: Once the chicken is chopped, toss it into the bowl with your paste. Make sure every single surface of the meat is covered. Mix the chicken and the paste, then place it in your refrigerator overnight. This long soak allows the enzymes in the marinade to tenderize the meat while the flavors penetrate deep into the center of each chunk.
• Consistency is Key: Try to keep the pieces uniform in size. This ensures that every piece of chicken cooks at the exact same rate, preventing smaller bits from drying out while larger ones are still reaching temperature.
• Why Thighs? Chicken thighs are the gold standard for stir-fry on the Big Green Egg. They stay juicy under intense heat and have enough flavor to stand up to the bold, fermented notes of the miso and Gochujang.

Step 4: The BGE Wok Setup

This is where the magic happens. To get a true stir-fry at home, you need massive heat, and the Big Green Egg is the perfect tool for the job.

Preheat your Big Green Egg and the Cast Iron Wok as you get the ingredients together. We preheated the BGE to 500°.

• The Oil: Once the Egg and the wok are at 500°, add a high-smoke point oil (like peanut or grapeseed). You want the oil to shimmer and just begin to smoke before the first piece of chicken hits the pan.
• The Setup: You want a direct setup here (no ConvEGGtor). Place your wok directly on the cooking grate so it can soak up the intense radiant heat from the lump charcoal.
• The Gear: For this cook, I am using a Lodge Cast Iron Wok. It holds heat incredibly well, which is vital when you start adding cold chicken and vegetables.
• Alternatives: If you don’t have cast iron, the Big Green Egg Carbon Steel Wok is a fantastic alternative. It heats up even faster and is much lighter, making it easier to toss the ingredients like a pro. Even a heavy-duty stainless steel wok will work, provided you give it plenty of time to get screaming hot.

Step 5: Prep the Stir-Fry Components

Wok cooking moves incredibly fast. Once the chicken hits that 500° cast iron, you won’t have time to chop or measure. Having your “mise en place” (everything in its place) ready to go is the secret to a successful stir-fry.

In addition to the marinated chicken thighs, you will need to chop string beans into 2″ pieces, slice a yellow onion, prep some Soba noodles, and chop some green onions for garnish.

• The Vegetables: Slicing the onion and cutting the beans into uniform 2″ pieces ensures they cook quickly and evenly in the high heat. You want them to have a slight blister from the BGE while maintaining a fresh, crisp snap.
• The Noodles: Prep your soba noodles according to the package instructions ahead of time. Soba (buckwheat) noodles have an earthy flavor that pairs perfectly with the fermented miso and spicy Gochujang.

Make a little extra spicy Korean sauce (Gochujang, soy, and rice vinegar) for the stir-fry.

• The Glaze: This extra sauce is vital. While the chicken has its own thick marinade, this thinner liquid will deglaze the wok and coat the noodles and vegetables, ensuring the entire dish is tied together with that signature Korean heat.

Step 6: The First Sear

With the Big Green Egg and the wok screaming hot, it is time to start the cooking process. We cook in stages to ensure the vegetables stay crisp and the chicken gets that perfect sear without overcrowding the pan.

Once the BGE and wok are preheated, sauté the onions and string beans in some vegetable oil.

• The Timing: After about 5 minutes, pull them off and set aside. You aren’t looking to cook them into mush. Five minutes at this temperature is just enough to get some beautiful color and “wok hei” while keeping that fresh, snappy texture. Setting them aside now ensures they don’t overcook while we focus on the chicken.
• The Sizzle: You should hear an immediate, loud crackle when the vegetables hit the cast iron. The high heat of the Egg will quickly blister the skin of the string beans and soften the onions.

Step 7: The Chicken and the Build

• The Final Toss: Give everything a vigorous mix for about 60 seconds. You want the sauce to thicken into a glossy glaze that coats every inch of the chicken, veggies, and noodles.
• Searing the Protein: Add another splash of oil to the wok if needed. Add your marinated chicken chunks in a single layer. Let them sit undisturbed for a minute or two to develop a deep, caramelized crust from the miso and Gochujang sugars.
• The Combine: Once the chicken is cooked through, toss the onions and string beans back into the wok.
• The Noodles and Glaze: Add your prepped soba noodles and pour over that extra spicy Korean sauce.

Final Thoughts: The Ultimate Weeknight Cook

This Big Green Egg Korean Miso Chicken Stir-Fry proves that your grill is capable of so much more than just low and slow BBQ. By utilizing the intense heat of the Egg and the surface area of the wok, you create a dish with layers of complex, fermented flavor and the perfect smoky char.

Serving Suggestions:

• The Drink: A light, refreshing beverage is key here. A cold lager or a ginger-infused iced tea balances the savory miso perfectly.
• The Garnish: Transfer the stir-fry to a bowl and top with those fresh green onions you prepped earlier.
• The Heat Level: If you want an extra kick, keep a jar of Kimchi on the side or add a drizzle of Sriracha.

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4.50 from 2 votes

Big Green Egg Korean Miso Chicken: High-Heat Wok Stir Fry

By: The BBQ Buddha

This stir fry is easy to make and features the spicy flavors of Korea.

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

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Ingredients 

1x2x3x

• ▢ 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

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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.

Additional Info

Course: Chicken

Cuisine: Korean

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