Duck Bulgogi (Ori Jumulleok) – Tender and Flavorful
Chef Cheonsanghyun’s Altoran Secret! Say Goodbye to Gamey Smells, Enjoy Nutritious Duck Bulgogi for the Whole Family
This Duck Bulgogi is perfected by meticulously removing any gamey odor from the duck meat, then marinating it in a sweet and savory special sauce, resulting in an exquisite taste. The harmonious blend of tender duck, crisp vegetables, and sweet sweet potatoes makes it a nourishing and delightful special dish for the entire family. Enjoy it guilt-free even while dieting!
Main Ingredients- 1kg sliced duck meat
- 200g sweet potato (approx. 1 medium)
- 1 medium onion
- 1 stalk green onion
- 40g chives (about a handful)
- 4 Cheongyang chili peppers
- 5 perilla leaves
- 2 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 10g dried Vietnamese chili peppers (adjust to taste)
Special Marinade- 5 Tbsp red pepper flakes (gochugaru)
- 4 Tbsp red pepper paste (gochujang)
- 4 Tbsp corn syrup (mulyeot)
- 5 Tbsp rice wine (cheongju)
- 3 Tbsp sugar
- 3 Tbsp plum extract (maesil-ek)
- 3 Tbsp soy sauce (ganjang)
- 2 Tbsp minced garlic
- 1/2 Tbsp ginger powder (or 1 tsp minced fresh ginger)
- 1 Tbsp soybean paste (doenjang)
- 1/2 apple (peeled, cored, and finely minced or grated)
- Pinch of black pepper
- 5 Tbsp red pepper flakes (gochugaru)
- 4 Tbsp red pepper paste (gochujang)
- 4 Tbsp corn syrup (mulyeot)
- 5 Tbsp rice wine (cheongju)
- 3 Tbsp sugar
- 3 Tbsp plum extract (maesil-ek)
- 3 Tbsp soy sauce (ganjang)
- 2 Tbsp minced garlic
- 1/2 Tbsp ginger powder (or 1 tsp minced fresh ginger)
- 1 Tbsp soybean paste (doenjang)
- 1/2 apple (peeled, cored, and finely minced or grated)
- Pinch of black pepper
Cooking Instructions
Step 1
First, to effectively remove any gamey smell from the duck, cut the sliced duck meat into bite-sized pieces (about 5-7 cm). Place it in a bowl, add 2-3 ice cubes to cold water, and soak for 10 minutes to remove blood. This process significantly reduces the duck’s odor.
Step 2
Drain the duck meat soaked in ice water using a colander, or carefully pat it dry with paper towels. Removing excess moisture helps the marinade adhere better and prevents oil splattering while cooking.
Step 3
For a tender texture, wash and prepare one medium sweet potato. Slice it thinly to about 0.5 cm thickness. If they are too thick, they will take longer to cook.
Step 4
Wash and diagonally cut the green onion into large pieces, about 4-5 cm in length. This ensures they maintain their shape during stir-frying.
Step 5
Remove the stems from the Cheongyang chili peppers and finely mince them. If you prefer it spicier, you can leave some of the seeds in.
Step 6
Peel and thinly slice the onion. Slicing them thinly will prevent excess water from releasing during cooking and maintain a pleasant texture.
Step 7
Wash the chives and cut them into 4-5 cm lengths. Cutting them into manageable lengths will make them easier to eat.
Step 8
Wash the perilla leaves and thinly slice them into strips about 0.5 cm wide. These will be used as a garnish at the end, adding a fragrant aroma.
Step 9
Now, let’s make the special marinade that will define the flavor of the Duck Bulgogi. In a bowl, combine the red pepper flakes, red pepper paste, corn syrup, rice wine, sugar, plum extract, soy sauce, minced garlic, ginger powder, soybean paste, and black pepper. For an extra depth of flavor, finely mince or grate half an apple (peeled and cored) and add it to the mix.
Step 10
To help the freshly added apple integrate into the marinade, microwave the mixture for about 30 seconds. This step helps the apple’s moisture and juices blend well, deepening the marinade’s overall flavor.
Step 11
Add the drained duck meat to the prepared marinade and mix thoroughly by hand, ensuring every piece is well-coated. Let it marinate for about 15-20 minutes for the best flavor infusion.
Step 12
Heat a little oil in a pan and first cook the thinly sliced sweet potatoes until golden brown. Cooking the sweet potatoes separately beforehand ensures they don’t break apart when stir-fried with the duck, retaining their texture and adding a subtle sweetness. Remove the cooked sweet potatoes and set them aside.
Step 13
In the same pan used for the sweet potatoes, add the marinated duck meat and stir-fry over high heat. Once the duck is almost cooked, add the pre-cooked sweet potatoes, the cut green onions, sliced onions, and minced Cheongyang and Vietnamese chilies. Stir-fry until all ingredients are well combined and the vegetables are tender-crisp.
Step 14
Finally, drizzle with sesame oil and sprinkle with sesame seeds, then toss gently to finish. The sesame oil and seeds are best added right before serving to preserve their fragrant aroma.
Step 15
Arrange the fresh chives attractively on a serving plate. Generously pile the cooked Duck Bulgogi on top. Garnish with the thinly sliced perilla leaves for a visually appealing presentation. Serve immediately while warm for the best taste!
