Flavorful Hot Pot with Smoked Duck
Flavorful Hot Pot with Smoked Duck
[ Recipe ] Smoked Duck Hot Pot for Special Occasions
Inspired by a TV feature on smoked duck hot pot, this recipe was born out of curiosity and has become a special dish. Smoked duck in a hot pot? It might sound unusual, but the resulting flavor is surprisingly deep and rich. I highly recommend this dish for housewarming parties or any special occasion when you’re entertaining guests. It’s as visually appealing as it is delicious, guaranteed to win over everyone’s palate.
Main Ingredients- Smoked duck slices, 2 packs (approx. 600g)
- Assorted mushrooms (shiitake, oyster, king oyster, etc.), 2 packs
- Red chili pepper, 0.5 (thinly sliced diagonally)
- Green chili pepper, 0.5 (thinly sliced diagonally)
- Chives, 1 bunch (cut into bite-sized pieces)
- Boiled Gondre namul (Korean thistle), 1 pack (approx. 150g)
- Minced garlic, 1 Tbsp (for broth)
- Soup soy sauce (Guk-ganjang), 1.5 Tbsp (for broth)
Gondre Namul Seasoning- Perilla oil, 1.5 Tbsp
- Minced garlic, 1 Tbsp
- Doenjang (fermented soybean paste), 0.5 Tbsp
Dipping Sauce Ingredients- Chogochujang (sweet and spicy chili paste), 2 Tbsp
- Ground perilla seeds, 2 Tbsp
- Mustard sauce, 2 Tbsp
Broth Ingredients- Doenjang (fermented soybean paste), 1.5 Tbsp
- Water, 2.5L
- Radish, 50g (cut into large pieces)
- Dried pollack head, 1 (rinsed clean)
- Dried kelp, 3 pieces (approx. 10x10cm)
- Baby napa cabbage, 2 leaves (cut into large pieces)
- Perilla oil, 1.5 Tbsp
- Minced garlic, 1 Tbsp
- Doenjang (fermented soybean paste), 0.5 Tbsp
Dipping Sauce Ingredients- Chogochujang (sweet and spicy chili paste), 2 Tbsp
- Ground perilla seeds, 2 Tbsp
- Mustard sauce, 2 Tbsp
Broth Ingredients- Doenjang (fermented soybean paste), 1.5 Tbsp
- Water, 2.5L
- Radish, 50g (cut into large pieces)
- Dried pollack head, 1 (rinsed clean)
- Dried kelp, 3 pieces (approx. 10x10cm)
- Baby napa cabbage, 2 leaves (cut into large pieces)
- Doenjang (fermented soybean paste), 1.5 Tbsp
- Water, 2.5L
- Radish, 50g (cut into large pieces)
- Dried pollack head, 1 (rinsed clean)
- Dried kelp, 3 pieces (approx. 10x10cm)
- Baby napa cabbage, 2 leaves (cut into large pieces)
Cooking Instructions
Step 1
First, to prepare the broth that adds depth of flavor to the hot pot, thoroughly wash and prepare the radish, dried pollack head, kelp, and baby napa cabbage. Cut the radish into large pieces for a more refreshing broth taste.
Step 2
Pour 2.5 liters of water into a wide pot and add all the prepared broth ingredients (radish, dried pollack head, kelp, baby napa cabbage). Bring to a boil over high heat, then reduce to medium-low heat and simmer for 15-20 minutes to extract a delicious broth.
Step 3
While the broth is simmering, prepare the doenjang to add umami to the hot pot. In a small pan, add 1.5 Tbsp of doenjang and lightly stir-fry over low heat. This process enhances the savory aroma of the doenjang.
Step 4
Instead of adding the stir-fried doenjang directly to the simmering broth, use a sieve to gradually dissolve it along the edge of the pot. This prevents the doenjang from clumping and helps maintain a clear broth.
Step 5
After dissolving the doenjang, meticulously skim off any impurities that rise to the surface. This ensures the broth remains clear and clean-tasting from start to finish. Keep the broth simmering gently over medium-low heat.
Step 6
Rinse the boiled Gondre namul several times in cold water to remove any bitterness and soften it. Squeeze out excess water, then mix in 1 Tbsp of minced garlic, 1.5 Tbsp of perilla oil, and 0.5 Tbsp of doenjang. Gently toss until well-seasoned, ensuring a subtle doenjang aroma emanates from the greens.
Step 7
Now it’s time to arrange the hot pot beautifully. Start by layering a generous amount of the seasoned Gondre namul at the bottom of a wide, deep hot pot. The namul will absorb the broth and add its delicious flavor.
Step 8
Arrange the assorted mushrooms attractively over the Gondre namul. Using a variety of mushrooms will offer a richer texture and taste.
Step 9
To remove excess fat and achieve a cleaner, lighter taste, briefly blanch the smoked duck slices in boiling water before adding them to the hot pot. Boil for about 1 minute, then drain.
Step 10
Arrange the blanched smoked duck slices evenly over the mushrooms in the hot pot, ensuring they don’t overlap. The vibrant red of the duck and the earthy tones of the mushrooms create a visually appealing presentation.
Step 11
Finally, add the thinly sliced red and green chili peppers for color and top generously with chives to complete the vibrant hot pot. Arrange all the ingredients artfully.
Step 12
Once all ingredients are beautifully arranged in the pot, carefully pour in the prepared clear and savory broth until the ingredients are mostly submerged. Bring to a simmer over medium heat, then cook for another 5-7 minutes until the ingredients are cooked through. Taste the broth towards the end and adjust seasoning with soup soy sauce if needed.
