Spicy and Sweet Stir-fried Duck (Gochujang Duck Bulgogi)
Spicy and Sweet Stir-fried Duck (Gochujang Duck Bulgogi)
[Authentic Duck Bulgogi Recipe] Perfect for Summer Solstice (Chobok, Jungbok, Malbok) and Late-night Snacks! Gochujang Duck Bulgogi with Plenty of Perilla Leaves, Chives, and Whole Garlic for Enhanced Flavor!
Duck meat is low in calories and rich in protein, making it effective for dieting and restoring energy! Here’s a delicious recipe for duck bulgogi made with duck meat, perilla leaves, chives, and whole garlic! This dish is perfect for boosting your energy during the hot summer months.
Main Ingredients- 1 whole duck (about 800g-1kg, cleaned)
- 3 bundles of perilla leaves (approx. 36 leaves)
- 1 handful of chives
- 50-60 whole garlic cloves
Cooking Instructions
Step 1
Rinse the fresh duck meat thoroughly under cold running water. If there’s excessive skin or fat, you can trim it for a leaner dish.
Step 2
After washing, drain the duck meat well in a colander. Properly draining the water is crucial for the marinade to adhere well and for easier cooking.
Step 3
Remove the stems from the Cheongyang peppers and shake out the seeds. Finely chop them to add a spicy kick. You can adjust the quantity or leave the seeds in if you prefer it spicier.
Step 4
Place the drained duck meat into a large bowl. Use a generously sized bowl, as the duck will shrink when cooked.
Step 5
Add 2 tablespoons of mirin to the duck. This helps to tenderize the meat and remove any gamey odors.
Step 6
Sprinkle the chopped Cheongyang peppers evenly over the duck.
Step 7
Gently mix everything with your hands and let it marinate in the refrigerator for 1 to 1.5 hours. This marinating process is key to removing the duck’s characteristic smell and making the meat tender. (Tip: If you’re short on time, marinating for at least 30 minutes is recommended.)
Step 8
Wash the perilla leaves and pat them dry. Cut them into bite-sized pieces, about 3-4 cm wide, suitable for stir-frying. Trim the roots of the chives and wash them.
Step 9
In a separate bowl, add 3.5 tablespoons of gochujang for the sauce base.
Step 10
Add 3.5 tablespoons of gochugaru for a vibrant color and spicy flavor.
Step 11
Add 1 tablespoon of soy sauce for umami depth.
Step 12
Add 2 tablespoons of sugar for sweetness.
Step 13
Add 1 tablespoon of corn syrup (or mulyeot/rice syrup) for gloss and a smoother sweetness.
Step 14
Add 1 tablespoon of plum extract for a refreshing flavor note.
Step 15
Add 1 tablespoon of minced garlic to enhance the overall flavor profile of the sauce.
Step 16
Finally, add a pinch of black pepper and mix all the sauce ingredients thoroughly until well combined to create a delicious sauce.
Step 17
Add the whole garlic cloves to the marinated duck meat. The whole garlic cloves will become sweet and tender as they cook, adding another layer of flavor to the dish.
Step 18
Pour the prepared sauce over the duck and whole garlic. Mix everything gently and thoroughly with your hands. Let it marinate and mature in the refrigerator for another 30 minutes to 1 hour to allow the flavors to meld deeply.
Step 19
Heat a wide, shallow pan or a wok over medium heat. Add the marinated duck bulgogi. Avoid overcrowding the pan to ensure even cooking and sautéing of vegetables later.
Step 20
Stir-fry the duck for about 5 minutes over medium heat, stirring constantly. The duck meat will start to turn white, and juices will begin to release.
Step 21
As it cooks over medium heat, you’ll notice the juices from the duck and the sauce simmering and bubbling up.
Step 22
Once the mixture starts to bubble, reduce the heat to medium-low, cover the pan with a lid, and let it simmer for about 15 minutes. Stir once or twice during this time to prevent sticking to the bottom. This slow cooking allows the duck to become tender and the sauce to penetrate fully.
Step 23
When you lift the lid, the duck will be moist and thoroughly cooked, with a rich, reduced sauce. The combination of duck fat and sauce creates an appetizing appearance.
Step 24
Add the prepared perilla leaves to the pan and gently toss to combine. The aromatic quality of the perilla leaves will enhance the overall flavor. (Note: 3 bundles of perilla leaves typically contain about 36 leaves.)
Step 25
Finally, add the chives and stir-fry briefly until they just begin to wilt. The fresh aroma and crisp texture of the chives will elevate the duck bulgogi.
Step 26
Increase the heat to medium and stir-fry for another 2 minutes to finish. Be careful not to overcook, as it will diminish the fresh texture of the perilla leaves and chives.
Step 27
Transfer the finished spicy and sweet duck bulgogi to a serving dish. This visually appealing dish makes for a wonderful meal or a perfect accompaniment to drinks. Enjoy your delicious meal!
