Spicy & Sweet Tender Duck Bulgogi (Ori Jumulleok)
Tired of Pork Bulgogi? Try this Delicious Duck Jumulleok for a Unique and Flavorful Meal!
Indulge in the delightful flavors of Ori Jumulleok, a dish where tender duck meets a savory and spicy sauce! It’s the perfect accompaniment to a bowl of hot steamed rice, making every bite a culinary adventure. Discover a new favorite beyond traditional pork bulgogi with this easy-to-make duck dish.
Main Ingredients- 400g Duck Meat (can use smoked or raw duck)
- 1/2 Onion, thinly sliced
- 1/2 Scallion (Green Onion), diagonally sliced
- 6 Perilla Leaves, thinly sliced
- 1 Korean Chili Pepper, diagonally sliced (adjust to spice preference)
- 1/2 Tbsp Sesame Oil
- A pinch of Sesame Seeds
Spicy & Sweet Sauce- 1.5 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1.5 Tbsp Soy Sauce
- 0.5 Tbsp Sugar (adjust sweetness)
- 1 Tbsp Oligodang (Korean Corn Syrup for gloss and sweetness)
- 1 Tbsp Minced Garlic
Duck Marinade- 2 Tbsp Mirin (or Cooking Sake) (to remove gamey odor)
- Pinch of Salt
- Pinch of Black Pepper
- 1.5 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1.5 Tbsp Soy Sauce
- 0.5 Tbsp Sugar (adjust sweetness)
- 1 Tbsp Oligodang (Korean Corn Syrup for gloss and sweetness)
- 1 Tbsp Minced Garlic
Duck Marinade- 2 Tbsp Mirin (or Cooking Sake) (to remove gamey odor)
- Pinch of Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, let’s marinate the duck to remove any gamey odor. In a bowl, combine 400g of duck meat with 2 Tbsp of mirin, a pinch of salt, and a pinch of black pepper. Gently mix and let it marinate for 10 minutes.
Step 2
Now, prepare the vegetables. Peel and thinly slice 1/2 onion. Diagonally slice 1/2 scallion into about 5cm lengths. Wash and thinly slice 6 perilla leaves. If you enjoy a spicier kick, thinly slice 1 Korean chili pepper diagonally and set aside.
Step 3
The key to a delicious Ori Jumulleok is the sauce! In a bowl, combine 1.5 Tbsp gochujang, 2 Tbsp gochugaru, 1.5 Tbsp soy sauce, 0.5 Tbsp sugar, 1 Tbsp oligodang, and 1 Tbsp minced garlic. Stir well until smooth and well combined. The oligodang will give it a wonderful sheen and sweetness.
Step 4
It’s time to marinate the duck in the sauce. Place the marinated duck meat into a bowl, add all the prepared sauce, and mix thoroughly with your hands, ensuring the sauce coats every piece of duck. Cover with plastic wrap and let it marinate in the refrigerator for 20 minutes. This step allows the flavors to deeply penetrate the meat.
Step 5
Heat a pan over medium-high heat. Add the marinated duck meat and stir-fry. Once the duck starts to cook and the pink color begins to disappear (about halfway cooked), add the sliced onions. Continue to stir-fry until the onions soften and release their sweetness, complementing the duck.
Step 6
When the duck is fully cooked and the onions are lightly golden, add the sliced Korean chili pepper and scallions. Stir-fry quickly for just a minute or two, until the vegetables are slightly tender but still retain some crispness. Avoid overcooking to prevent them from becoming soggy.
Step 7
Turn off the heat. Add the thinly sliced perilla leaves and gently toss to combine. The goal is to lightly mix them in so their fresh aroma remains. Finally, drizzle with 1/2 Tbsp of sesame oil and sprinkle with a pinch of sesame seeds. Your delicious Duck Jumulleok is ready to be enjoyed with a steaming bowl of rice!
