Aromatic Duck Bulgogi with Fresh Vegetables: A Harmonious Blend of Tender Duck and Crisp Greens
Aromatic Duck Bulgogi with Fresh Vegetables: A Harmonious Blend of Tender Duck and Crisp Greens
Flavorful Duck Bulgogi Recipe
Duck meat is rich in unsaturated fatty acids, making it a healthy food that helps prevent our bodies from becoming too acidic. It’s a superior source of nutrition, packed with essential amino acids, vitamins, minerals, and calcium. This recipe combines fresh raw duck with aromatic seasonings and crisp vegetables for a dish that’s both delicious and nourishing.
Main Ingredients- 250g Fresh Sulfur-Fed Duck
- 1 small Onion
- 4 cloves Garlic
- 1/3 Carrot
- 2 Hot Peppers
- 1 handful Chives
- Lettuce, as needed (for serving)
- 1/6 Red Bell Pepper
Duck Bulgogi Seasoning- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (Korean soybean paste)
- 3 Tbsp Maesil Cheong (Plum Extract)
- 1 Tbsp Minced Garlic
- 1/3 Tbsp Grated Ginger
- 3 Tbsp Jin Ganjang (Soy Sauce)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (Korean soybean paste)
- 3 Tbsp Maesil Cheong (Plum Extract)
- 1 Tbsp Minced Garlic
- 1/3 Tbsp Grated Ginger
- 3 Tbsp Jin Ganjang (Soy Sauce)
Cooking Instructions
Step 1
First, prepare the delicious seasoning sauce, which is the heart of this duck bulgogi. In a large bowl, combine 2 Tbsp Gochugaru, 2 Tbsp Gochujang, 1 Tbsp Doenjang, 3 Tbsp sweet Maesil Cheong, 1 Tbsp minced garlic, 1/3 Tbsp fragrant grated ginger, and 3 Tbsp Jin Ganjang for umami. Mix everything thoroughly.
Step 2
Set aside half of the prepared sauce in a separate container and refrigerate it to mature. This process will deepen and enrich the flavor of the sauce. (We will use the total sauce in two parts.)
Step 3
Lightly rinse the fresh raw duck under running water to remove any excess moisture. Thinly slice 1 small onion and place it in a bowl. Add the remaining half of the seasoning sauce (the portion set aside in step 1) to the bowl with the duck and mix well to coat.
Step 4
Cover the marinated duck and onion with plastic wrap or place them in an airtight container and refrigerate for at least 30 minutes. This step allows the marinade to penetrate the duck evenly, resulting in a much deeper flavor.
Step 5
Now, prepare the vegetables for stir-frying. Slice the garlic thinly into slivers, and julienne the carrot. Remove the seeds from the hot peppers and red bell pepper, then julienne them. Cut the chives into manageable lengths.
Step 6
Heat a wide, deep pan (like a wok) over high heat. Add the sliced garlic and julienned carrot and stir-fry briefly until fragrant. Then, add the 250g of duck that has been marinating. Drizzle in 1 Tbsp of perilla oil (or sesame oil) and stir-fry quickly over high heat. It’s ideal when the duck starts to look golden brown.
Step 7
Once the surface of the duck is partially cooked, add the remaining reserved mature sauce and stir-fry together. It’s important to stir-fry quickly while managing the heat to prevent the sauce from burning.
Step 8
Check to ensure the duck is fully cooked, then use kitchen scissors to cut the duck into bite-sized pieces. This makes the seasoning penetrate evenly and is easier to eat.
Step 9
Finally, add all the prepared vegetables (sliced onion, carrot, peppers, red bell pepper, chives) and mix quickly. Stir-fry just enough for the vegetables to slightly soften while retaining their crispness. Taste and adjust seasoning if needed by adding 1 Tbsp Jin Ganjang and 1 Tbsp Maesil Cheong to your preference. Enjoy with warm rice or lettuce wraps!
