Duck Gochujang Stew: A Flavorful Alternative to Kimchi Stew
Indulge in the Rich and Savory Flavors of Duck Gochujang Stew
Experience a delightful twist on traditional Korean stews with this Gochujang Stew featuring tender duck meat. Its deep, savory broth, infused with the robust flavors of gochujang and duck, promises to be even more satisfying than kimchi jjigae. Get ready for a comforting and delicious meal!
Main Ingredients- 150g Duck meat (smoked or raw)
- 1/2 Onion (thinly sliced)
- 1 Scallion (cut diagonally)
Seasoning- 2 Tbsp Coarse Gochugaru (Korean chili powder)
- 1 Tbsp Minced garlic
- 2 Tbsp Soy sauce (jin ganjang)
- 2 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Fish sauce (anchovy or sand lance)
- Pinch of Black pepper
- 0.5 Tbsp Doenjang (fermented soybean paste) – for added depth
- 2 Tbsp Coarse Gochugaru (Korean chili powder)
- 1 Tbsp Minced garlic
- 2 Tbsp Soy sauce (jin ganjang)
- 2 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Fish sauce (anchovy or sand lance)
- Pinch of Black pepper
- 0.5 Tbsp Doenjang (fermented soybean paste) – for added depth
Cooking Instructions
Step 1
Begin by preparing 150g of duck meat. If using smoked duck, it’s ready to go. If using raw duck, cut it into bite-sized pieces (about 2-3 cm). Rinsing the raw duck to remove excess blood can help reduce any gamey odor.
Step 2
Peel and thoroughly wash the half onion, then thinly slice it into strands about 0.5 cm thick. Slicing it this way helps to release the onion’s natural sweetness into the stew.
Step 3
Wash the scallion (1 stalk) and cut it diagonally, keeping both the white and green parts. Cutting it diagonally not only adds visual appeal but also allows its subtle fragrance to infuse the broth.
Step 4
Now, let’s start cooking! Heat a deep pot or pan over medium heat. Add the duck meat without any oil. Cook the duck, allowing its natural fat to render out. You won’t need to add extra oil.
Step 5
Once the duck has rendered some fat and begins to brown slightly, add 2 tablespoons of coarse gochugaru, 1 tablespoon of minced garlic, and 2 tablespoons of soy sauce. Stir-fry over medium heat for about 1-2 minutes. This step coats the duck with the seasonings and significantly enhances its flavor.
Step 6
After the seasonings have nicely coated the duck, add the sliced onion and diagonally cut scallion. Increase the heat to high and stir-fry quickly for 1-2 minutes, just until the vegetables begin to soften slightly. This high-heat stir-fry helps to bring out the vegetables’ sweetness.
Step 7
Finally, pour in water (about 500-600ml, enough to cover the ingredients). Add 2 tablespoons of gochujang, 0.5 tablespoon of fish sauce, a pinch of black pepper, and 0.5 tablespoon of doenjang. Stir well to dissolve the pastes. Bring the stew to a boil, then reduce the heat to medium-low and simmer for about 5-7 minutes, allowing all the flavors to meld together. Your delicious Duck Gochujang Stew is ready to be enjoyed!
