Spicy & Sweet Duck Bulgogi (Ori Jumulleok)
Easy & Delicious Duck Bulgogi Sauce Recipe
Craving a hearty and flavorful meal? This Ori Jumulleok (spicy stir-fried duck) is a perfect choice for a summer boost! Featuring tender duck coated in a delicious spicy and sweet sauce, it’s incredibly satisfying and pairs wonderfully with rice. This recipe is designed for simplicity, making it accessible even for beginner cooks. Enjoy the vibrant flavors with fresh lettuce wraps and don’t forget to finish with a delicious fried rice!
Main Ingredients- 1kg prepared duck meat
- 1 bunch of fresh chives
- 1 large onion
- 1 pack of enoki mushrooms
- 10 whole garlic cloves
- Lettuce wraps (e.g., romaine lettuce, perilla leaves, as desired)
Spicy & Sweet Golden Sauce- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp sugar (adjust to taste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 2 Tbsp cooking wine (like Mirin)
- 2 Tbsp soy sauce
- 2 Tbsp sesame oil
- 1 Tbsp ginger wine (or sake)
- 1 Tbsp oligosaccharide
- 2 Tbsp grated onion (for sweetness and depth)
- Pinch of black pepper (a few grinds)
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp sugar (adjust to taste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 2 Tbsp cooking wine (like Mirin)
- 2 Tbsp soy sauce
- 2 Tbsp sesame oil
- 1 Tbsp ginger wine (or sake)
- 1 Tbsp oligosaccharide
- 2 Tbsp grated onion (for sweetness and depth)
- Pinch of black pepper (a few grinds)
Cooking Instructions
Step 1
I’m using two packs of pre-marinated duck bulgogi kits from the store. For this recipe, we’ll be discarding the included sauce and using only the duck meat. Alternatively, you can use 1kg of fresh duck meat.
Step 2
Carefully unpack the two packs of duck meat and place them in a large bowl. There’s a generous amount, perfect for a satisfying meal. Now, let’s get to the delicious part: preparing the sauce for this wonderful duck.
Step 3
Add all the prepared sauce ingredients to the bowl with the duck meat. This includes: 2 Tbsp minced garlic, 3 Tbsp gochujang, 3 Tbsp gochugaru, 1 Tbsp sugar, 2 Tbsp cooking wine, 1 Tbsp oligosaccharide, 1 Tbsp ginger wine, 2 Tbsp soy sauce, 2 Tbsp sesame oil, 2 Tbsp finely grated onion, and a few grinds of black pepper.
Step 4
Here are some tips for the sauce! Feel free to adjust the sugar amount to your preference. If you’d like extra sweetness, consider adding some grated onion or pear to the sauce. If ginger wine isn’t available, you can use ginger syrup, ground ginger, or simply omit it. A tablespoon or two of plum extract (maesilcheong) would also add a lovely depth of flavor.
Step 5
Now, using your hands, gently ‘knead’ or massage the sauce into the duck meat, ensuring it’s evenly coated. Once well combined, let it marinate for at least 30 minutes, or up to 90 minutes, for the flavors to really meld in. If the weather is warm, be sure to marinate it in the refrigerator.
Step 6
While the duck is marinating, let’s prepare the vegetables that will accompany our Ori Jumulleok. We have one bunch of fresh chives, one large onion, one pack of enoki mushrooms, 10 whole garlic cloves, and your favorite lettuce for wraps. Wash everything thoroughly.
Step 7
For the enoki mushrooms, trim off the root end and gently pull them apart into smaller sections. Alternatively, you can add them directly to the pan while cooking and separate them then.
Step 8
Slice the onion into relatively thick pieces, about 0.5cm thick, to maintain a pleasant crunch when cooked.
Step 9
Clean the whole garlic cloves and simply snip off the tough ends. Using plenty of garlic adds great flavor, but you can adjust the amount or omit it based on your preference.
Step 10
Cut the chives into manageable lengths, about 5-6cm. We’ll use half of the chives for the duck stir-fry, and the other half can be used to make a fresh chive salad (buchu geotjeori) to enjoy alongside.
Step 11
All the vegetables are now prepped! You can cook everything at once, or for a fun interactive meal, set up a portable burner at the table and cook as you eat. I’ve separated the vegetables so I can add them in batches as we cook. Feel free to prepare them in a way that suits you best.
Step 12
In a deep pan or pot, start by layering the sliced onions and whole garlic cloves at the bottom. Then, place the marinated duck meat on top, followed by the enoki mushrooms and chives. (If you’re pre-cooking everything, you can skip this layering step and just start stir-frying.)
Step 13
Using a spatula or tongs, stir and cook the duck and vegetables together for about 10 minutes. Be mindful that duck bulgogi can splatter a lot, so consider using a splatter screen or managing the heat carefully. Your delicious Ori Jumulleok is ready!
Step 14
If you find you need more chives or mushrooms during cooking, feel free to add them in. Also, if the pan gets too greasy from the duck fat, you can carefully spoon out some of the excess fat with a paper towel for a cleaner taste.
Step 15
After enjoying the Ori Jumulleok, the ultimate finale is the fried rice! Carefully remove some of the rendered duck fat, then add cooked rice, kimchi, and seaweed flakes to the pan. Drizzle with just a touch of sesame oil or perilla oil. Press the rice down slightly to let it crisp up. This makes for an unbelievably delicious fried rice that’s the perfect end to the meal!
