Step 1

I’ve been creating a ‘Duck Course Meal’ series using various duck parts, and I’m releasing the posts sequentially. ① Appetizer: Duck Rice Cake Rolls ② Salad Course: Duck & Ginseng Salad ③ Main Course 1: Ginger Lemon Baked Duck ④ Main Course 2: Duck Bulgogi Wraps Seasoned with Ssamjang ◀◀ ⑤ Dessert: Duck Mung Bean Porridge.

Step 2

✨Duck Bulgogi & Cabbage Wraps Seasoned with Ssamjang✨

**Ingredients:** 100g duck breast, 4 cabbage leaves, 8 perilla leaves, 1 bowl of rice, sesame oil, salt

**Ssamjang Seasoning Ingredients (for 400g duck breast):** 1 Tbsp gochujang, 1 Tbsp doenjang, 1 Tbsp oligodang, 1 Tbsp maesilcheong, 1 Tbsp minced garlic, 1/2 piece minced ginger, 1 tsp sesame oil

Step 3

While you can buy pre-sliced duck for bulgogi, I prefer to buy fresh duck breast and slice it myself. This way, I can ensure the freshness of the meat and cut it into the perfect size for optimal texture in the dish.

Step 4

Revealing my secret Ssamjang sauce recipe! 📢
Mix 1 Tbsp gochujang + 1 Tbsp doenjang + 1 tsp soy sauce + 1 Tbsp oligodang + 1 Tbsp maesilcheong + 1 Tbsp minced garlic + 1/2 Tbsp minced ginger + a pinch of black pepper + 1 tsp sesame oil.

Combine all the sauce ingredients in a bowl and mix thoroughly until the gochujang and doenjang are fully incorporated without lumps. Taste the sauce and adjust the sweetness or saltiness by adding more soy sauce or sugar if you prefer. This perfect blend will make your duck bulgogi incredibly flavorful!

Step 5

Add the prepared ssamjang sauce to the duck breast and mix well, ensuring every piece is coated. Let it marinate for about 30 minutes in the refrigerator. Then, heat a lightly oiled pan over medium heat and stir-fry the marinated duck until cooked through. Be careful not to burn it, stirring frequently.

Step 6

You know it’s cooked perfectly when the duck turns a rich, deep brown color. This indicates that the ssamjang and duck juices have melded together beautifully, creating a wonderfully deep flavor.

Step 7

To make the wraps easier to handle, I like to cut the cooked duck bulgogi into long, bite-sized strips with scissors. This helps keep the filling inside the wrap neat and presentable.

Step 8

Steam the cabbage leaves with the rounded side facing up for about 15 minutes. It’s important not to overcook them, as they will lose their pleasant crispness and flavor if they become too soft.

Step 9

Season the warm rice with a pinch of salt and a drizzle of sesame oil. Gently mix to distribute the flavors evenly. This seasoned rice will add a wonderful base to your wraps.

Step 10

Now, let’s assemble the wraps! Place two steamed cabbage leaves overlapping on your serving plate. Layer four perilla leaves on top of the cabbage. Spread a thin layer of the seasoned rice onto the perilla leaves. Finally, generously pile the flavorful ssamjang duck bulgogi on top. Don’t be shy with the filling – more is definitely better for delicious wraps!

Step 11

Roll up the wraps tightly, similar to how you would make a kimbap (Korean seaweed rice roll).

Step 12

Slice the rolled wraps into bite-sized pieces, just like cutting kimbap. This will create beautiful and easy-to-eat servings of duck bulgogi and cabbage wraps.

Step 13

Ta-da! 🎉 Your delicious Duck Bulgogi and Cabbage Wraps are finally complete!

Step 14

These perfectly sized wraps are not only visually appealing but also make the duck bulgogi incredibly easy to eat. Served with rice, they are wonderfully satisfying. The cabbage contains enzymes that aid digestion, making the duck meat easier on your stomach. Plus, the aromatic perilla leaves add a refreshing note that complements the duck beautifully.

Step 15

This was my first time making duck bulgogi with ssamjang, and I was amazed by the depth of flavor – it’s truly exceptional! The savory and umami notes of the ssamjang create a fantastic harmony with the duck, resulting in a unique and memorable taste. If you’re looking for a delicious alternative to the typical gochujang-based recipes, I highly recommend this Ssamjang Duck Bulgogi. Enjoying it as a wrap elevates its charm even further.