Spicy Duck Soup (Oritang) – A Summer’s Delight
Boost Your Energy This Summer with a Deliciously Spicy Duck Soup Recipe!
Recreating my mom’s amazing duck soup, but with a spicy twist! This Oritang is a rich, hearty, and incredibly flavorful dish perfect for summer recovery. The successful result boasts a deep, savory broth and tender duck meat, making it an ideal choice for ‘Boknal’ (hottest days of summer) or any time you need a nourishing meal.
Main Ingredients- 1 Whole Duck, cleaned (approx. 1kg)
- 3 Liters of Water (for broth)
- 1 Bunch of Green Onions (approx. 1kg)
- 200g Oyster Mushrooms
- 50g Chives
- 1 Medium Onion
- 5 Korean Green Chilies (Cheongyang peppers)
- 2 Tbsp Minced Garlic
- 350g Duck Meat (shredded from bone)
- 2 Liters Duck Broth or Water
Seasoning- 5 Tbsp Gochugaru (Korean chili flakes)
- 5 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1 Tbsp Fish Sauce (anchovy or tuna)
- 3 Tbsp Anchovy or Pollack Roe Sauce (액젓)
- 5 Tbsp Perilla Seed Powder
- 1 Tbsp Coarse Sea Salt (or to taste)
- Pinch of Black Pepper
- 5 Tbsp Gochugaru (Korean chili flakes)
- 5 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1 Tbsp Fish Sauce (anchovy or tuna)
- 3 Tbsp Anchovy or Pollack Roe Sauce (액젓)
- 5 Tbsp Perilla Seed Powder
- 1 Tbsp Coarse Sea Salt (or to taste)
- Pinch of Black Pepper
Cooking Instructions
Step 1
Place the cleaned whole duck and 2 tablespoons of minced garlic into 3 liters of water. Cover and simmer for about 1 hour until the duck is thoroughly cooked. This step is crucial for tenderizing the duck and extracting a rich broth.
Step 2
Once the duck is tender, remove it from the pot and let it cool slightly. Carefully debone the duck, shredding the meat into bite-sized pieces. Strain the cooking liquid through a fine-mesh sieve to obtain a clear, flavorful broth.
Step 3
In a bowl, combine the shredded duck meat with 1 tablespoon of gochugaru, 1 tablespoon of tuna extract (or fish sauce), and 1 tablespoon of minced garlic. Gently mix and let it marinate for a while. This step helps the duck meat absorb the flavors and become more tender.
Step 4
Prepare the vegetables: Tear the oyster mushrooms into large, bite-sized pieces. Wash the chives thoroughly and cut them into 5cm lengths. Slice the onion thinly (about 5mm thick). Finely mince the Korean green chilies.
Step 5
Trim and wash the green onions. Cut them into large, manageable pieces. For a cleaner cut, you can first slice them lengthwise and then diagonally.
Step 6
In a large pot, heat 2 tablespoons of perilla oil (or a mix of 1 tbsp cooking oil and 1 tbsp sesame oil) over medium-low heat. Add 1 tablespoon of minced garlic and 2 tablespoons of gochugaru. Sauté lightly until fragrant, being careful not to burn the chili flakes, to create chili oil.
Step 7
As soon as the chili oil is fragrant, quickly add 2 tablespoons of fish sauce and 2 tablespoons of guk-ganjang, along with one ladleful of the reserved duck broth. Stir well to combine. This prevents the chili flakes from burning and creates a smooth base.
Step 8
Add all the chopped green onions to the pot. Stir and cook, gently pressing them down with a spatula, until they soften and wilt. This process releases their sweetness and adds depth to the soup’s flavor.
Step 9
Once the green onions have softened, add the marinated duck meat to the pot. Stir gently to mix it with the other ingredients.
Step 10
Pour in the 2 liters of duck broth (or water, if you don’t have enough broth). Ensure there’s enough liquid to generously cover all the ingredients.
Step 11
Bring the soup to a rolling boil. Then, add the minced Korean green chilies, the remaining 2 tablespoons of gochugaru, 2 tablespoons of guk-ganjang, and 1 tablespoon of fish sauce. Stir well. Reduce the heat to medium-low, cover, and let it simmer gently for about 20 minutes to allow the flavors to meld beautifully.
Step 12
Remove the lid and add the prepared oyster mushrooms and chives. Continue to simmer for another 5 minutes. The vegetables will soften and impart their fresh flavor to the broth.
Step 13
Finally, stir in 5 tablespoons of perilla seed powder. This will thicken the soup and add a wonderfully nutty aroma. Let it simmer briefly until slightly thickened. Taste and adjust the seasoning with 1 tablespoon of guk-ganjang, a pinch of black pepper, and coarse sea salt. Using coarse sea salt (like ‘kkot-sogeum’) will provide a cleaner finish.
Step 14
Your nourishing and delicious spicy duck soup is ready! This is a truly revitalizing dish that feels like a special treat. Enjoy it with a steaming bowl of rice!
