Mild & Nutritious Duck Bulgogi (Ori Jumulleok)
Mild & Nutritious Duck Bulgogi (Ori Jumulleok)
A Deliciously Savory Duck Bulgogi, Not Spicy and Packed with Nutrients
This is a non-spicy, richly flavored duck dish my mother used to make before I got married. It has no gamey odor and is perfect for the whole family. It’s a wonderfully satisfying and healthy meal.
Main Ingredients- Duck meat (for grilling/stir-frying) 1kg
- Onions 2
- Whole garlic cloves 1 handful (approx. 10-15 cloves)
- Mirin (or similar cooking wine) 5 Tbsp
- Plum extract (Maesilcheong) 3 Tbsp
- Salt 1 pinch
- Black pepper 1 pinch
Vegetables for Stir-Frying- Chives 1 bunch
- Onion 1
- Carrot 1/2
- Chives 1 bunch
- Onion 1
- Carrot 1/2
Cooking Instructions
Step 1
The key to a great Duck Bulgogi is fresh duck meat. Prepare 1kg of duck meat, preferably thinly sliced for grilling or stir-frying. If using frozen duck, thaw it completely in the refrigerator before proceeding for the best texture.
Step 2
Now, let’s make the special marinade to eliminate any gamey flavor from the duck. In a blender, combine 2 onions, a handful of whole garlic cloves, 5 Tbsp of mirin, 3 Tbsp of plum extract, a pinch of salt, and a pinch of black pepper. Blend until smooth. Finely blending the onion and garlic ensures the marinade penetrates the meat well and contributes to a pleasant texture.
Step 3
Pour the smooth marinade over the prepared duck meat. Gently massage the marinade into the meat with your hands, ensuring every piece is evenly coated. This step is crucial for tenderizing the meat and infusing it with flavor. This simple marinade remarkably removes any duck odor and imparts a rich, savory taste.
Step 4
After marinating, it’s best to let the duck rest in the refrigerator. Ideally, let it marinate overnight for the deepest flavor, but even half a day (about 6 hours) will make a significant difference. This resting period allows the meat to become more tender and the flavors to fully meld. We highly recommend this recipe for those who are usually hesitant to try duck due to its smell.
Step 5
Heat a large, wide skillet over medium-high heat. Add the marinated duck meat to the pan. For extra flavor and texture, you can also add mushrooms, whole garlic cloves, and cubed potatoes around the duck as it cooks. The duck fat will render and flavor these additions beautifully, creating a truly delicious side. If you enjoy potatoes, don’t hesitate to add plenty!
Step 6
While the duck is cooking, prepare a fresh chive salad, which pairs wonderfully with duck bulgogi. Wash the chives and cut them into bite-sized pieces (about 2 inches long). Thinly slice one onion and half a carrot to add to the salad.
Step 7
In a bowl, combine the chopped chives, sliced onion, and carrot. Add the dressing ingredients: 1 Tbsp gochugaru, 1 Tbsp soy sauce, 1 Tbsp fish sauce, 2 Tbsp vinegar, 1 Tbsp plum extract, 1 Tbsp minced garlic, and 1 Tbsp sesame oil. Gently toss everything together. Be careful not to overmix, as chives can become limp quickly; you want to maintain a slight crispness. Adjust the vinegar and sweetness (plum extract) to your personal preference. Serve this refreshing chive salad alongside your savory duck bulgogi for a balanced and delightful meal.
