Summer Revitalization! Delicious Duck Bulgogi Recipe
Perfect for Summer Health Food! Everyone’s Favorite Duck Bulgogi, Simple Seasoning Secrets Revealed
Are you looking for a special health food to revitalize your body during the hot summer? Duck meat is known for its lean texture and rich nutrients, making it a representative summer health food. Among the various duck dishes like duck bulgogi, duck stir-fry, roasted duck, smoked duck, and duck soup, we’ll share a detailed recipe for duck bulgogi that’s easy to make at home. The spicy and sweet sauce combined with fresh vegetables will stimulate your appetite. Enjoy a healthy summer with this delicious duck bulgogi!
Main Ingredients- Prepared Duck Meat 1kg (for bulgogi or stir-fry)
- Chives 1 bunch
- Onion 1 (medium size)
- Enoki Mushrooms 1 bag
- Whole Garlic Cloves 10
- Lettuce Wraps (e.g., lettuce, perilla leaves) some
Duck Bulgogi Seasoning Ingredients- Gochujang (Korean chili paste) 3 Tbsp
- Sugar 1 Tbsp
- Gochugaru (Korean chili flakes) 3 Tbsp
- Minced Garlic 2 Tbsp
- Mirin (rice wine) 2 Tbsp
- Soy Sauce 2 Tbsp
- Sesame Oil 2 Tbsp
- Ginger Wine (Cheongju) 1 Tbsp
- Oligosaccharide 1 Tbsp
- Grated Onion 2 Tbsp (or pureed pear/onion)
- Black Pepper to taste (a few twists)
- Gochujang (Korean chili paste) 3 Tbsp
- Sugar 1 Tbsp
- Gochugaru (Korean chili flakes) 3 Tbsp
- Minced Garlic 2 Tbsp
- Mirin (rice wine) 2 Tbsp
- Soy Sauce 2 Tbsp
- Sesame Oil 2 Tbsp
- Ginger Wine (Cheongju) 1 Tbsp
- Oligosaccharide 1 Tbsp
- Grated Onion 2 Tbsp (or pureed pear/onion)
- Black Pepper to taste (a few twists)
Cooking Instructions
Step 1
First, let’s prepare the duck meat. Place approximately 800g to 1kg of prepared duck meat in a clean bowl. If you have a whole piece of duck, cut it into bite-sized pieces.
Step 2
Now, let’s make the spicy and sweet sauce that will define the flavor of your duck bulgogi. In a bowl, add 2 Tbsp minced garlic, 3 Tbsp gochujang, 3 Tbsp gochugaru, 1 Tbsp sugar, 2 Tbsp mirin, 1 Tbsp oligosaccharide, 1 Tbsp ginger wine, and 2 Tbsp soy sauce. Add 2 Tbsp grated onion for extra sweetness and flavor. (Tip: If you are not using pureed pear or onion, you can increase the sugar to about 1.5 Tbsp.) Finally, add a few twists of black pepper.
Step 3
Pour the prepared sauce over the duck meat. Use your hands to gently massage the sauce into the meat, ensuring it’s evenly coated. Marinating the duck will infuse it with a deeper flavor. Marinate for at least 30 minutes, or up to 90 minutes for best results. During hot weather, be sure to refrigerate the marinating duck.
Step 4
While the duck is marinating, prepare the vegetables to accompany the dish. You’ll need fresh chives, a crisp onion, enoki mushrooms, and whole garlic cloves. Prepare plenty of lettuce wraps (like lettuce and perilla leaves) if you like.
Step 5
Trim the tough ends off the enoki mushrooms and gently pull them apart into smaller clusters. It’s tastier to add enoki mushrooms towards the end of cooking, rather than all at once. This allows them to retain a fresher texture and flavor when mixed with the hot bulgogi.
Step 6
Slice the onion into relatively thick strips, about 0.5cm thick, so they don’t become too mushy when stir-fried.
Step 7
Simply trim the very end off the whole garlic cloves. Leaving them whole will add a pleasant sweetness to the duck bulgogi as they cook.
Step 8
Cut the fresh chives into manageable lengths, about 5-6cm. Since chives have a strong flavor, it’s a good idea to divide them now – some for the bulgogi and some for a side salad (muchim). (Tip: Making a separate spicy chive salad will add a refreshing element to your meal!)
Step 9
All the vegetables are now prepared. You can stir-fry all the vegetables together at once, or if you prefer to cook at the table using a portable burner, keep the vegetables separate and add them in batches as you eat. This method ensures maximum freshness and deliciousness.
Step 10
Now it’s time to cook! In a pot or deep pan, lay down the prepared whole garlic cloves and sliced onions. Then, place the marinated duck meat on top. Arrange the chopped chives and enoki mushrooms attractively. (Tip: If you’re pre-cooking, you can skip this layering step and just start stir-frying.) If you have any leftover shredded perilla leaves in your fridge, add them for extra color and flavor.
Step 11
I’ve added some shiitake mushrooms because I love their earthy flavor. Now, with lettuce wraps, ssamjang (dipping paste), and a cold bottle of soju ready, you’re perfectly set to enjoy your duck bulgogi! Turn on your portable burner and let’s get cooking.
Step 12
Using a spatula, chopsticks, or tongs, stir the duck and vegetables together and stir-fry for about 10 minutes, ensuring everything is evenly cooked. Be cautious as duck meat can release a lot of oil and splatter. Your delicious duck bulgogi is ready!
Step 13
This freshly stir-fried duck bulgogi is wonderful on its own, but it’s even better paired with a refreshing chive salad. The balance of spicy, slightly sweet, not too salty, and not too sweet flavors is perfectly addictive.
Step 14
If you’re still hungry after the bulgogi, don’t miss out on the ultimate treat: fried rice! If there’s a lot of duck fat, drain some of it. Add a small amount of perilla or sesame oil, then add cooked rice and stir-fry. Pressing the rice slightly against the bottom of the pan to create a crispy layer makes for an incredibly delicious fried rice. Finish your perfect meal in style!
