Mildly Seasoned Duck Bulgogi (Ori Jumulleok)
The Key is a Mild Seasoning for Duck Bulgogi
Try making a delicious duck bulgogi that isn’t too spicy and has no gamey smell.
Main Ingredients
- 500g duck meat
- 1/2 onion
- 1/2 green onion
Cooking Instructions
Step 1
Gently rinse the duck meat under running water, then pat it thoroughly dry with paper towels to remove any blood. Removing the blood effectively helps eliminate any gamey odor from the duck.
Step 2
Transfer the drained duck meat to a bowl. Cut it into bite-sized pieces. Cutting them too large can prevent the marinade from soaking in well and will increase cooking time.
Step 3
In the bowl with the duck meat, add 3 Tbsp gochujang, 2 Tbsp sugar, 2 Tbsp gochugaru, 2 Tbsp minced garlic, 3 Tbsp cooking wine, 2 Tbsp soy sauce, 2 pinches black pepper, and 0.5 Tbsp doenjang. Mix well by gently massaging the marinade into the meat. Let it marinate for at least 10 minutes for the flavors to meld beautifully.
Step 4
Peel and thinly slice half an onion into strips about 0.5 cm thick. The sliced onion will add flavor and a pleasant texture to the duck bulgogi.
Step 5
Wash and thinly slice half a green onion diagonally, about 0.5 cm thick. Slicing it this way will add a fragrant aroma when stir-fried at the end.
Step 6
Heat a pan over high heat without any oil. Add the marinated duck meat and stir-fry quickly. The duck will release its own fat, which is enough to cook it. Stir-frying over high heat helps retain moisture and lock in the juices. Cook until the duck is about 70-80% done.
Step 7
Once the duck is partially cooked, add the sliced onion and green onion to the pan. Continue to stir-fry together for another 2-3 minutes until the vegetables are tender and the duck is fully cooked. For an extra kick, feel free to add some chili peppers.
