Duck Bulgogi
Tender duck and crisp vegetables stir-fried in a sweet-and-spicy Korean sauce. Rich in unsaturated fats, it makes a hearty and nourishing meal.
Ingredients
Ingredients
- Sliced fresh duck1 pack
- Cheongyang chili2
- Green onion1 stalk
- Onion1
Marinade
- Cooking wine1.5 tbsp
- Minced garlic1 tsp
- SaltA little
- Ground black pepperA little
Sauce
- Gochujang1.5 tbsp
- Red chili powder2 tbsp
- Soy sauce2 tbsp
- Plum extract2 tbsp
- Oligosaccharide syrup1.5 tbsp
- Minced garlic1 tsp
- Ground black pepperA little
- Sesame oilA little
Directions
- 1
Duck has a distinct smell, so toss the slices with cooking wine, black pepper, and minced garlic and let them rest for about 1 hour. This removes the gaminess and makes the meat more tender.
- 2
While the meat rests, make the sauce by mixing 1.5 tbsp gochujang, 2 tbsp chili powder, 2 tbsp soy sauce, 2 tbsp plum extract, 1.5 tbsp oligosaccharide syrup, 1 tsp minced garlic, and a little black pepper and sesame oil.
- 3
Add the prepared sauce to the marinated duck, toss to coat evenly, and let it marinate for about 30 minutes.
- 4
In a hot pan, stir-fry the seasoned duck until half cooked, then add the cheongyang chili, green onion, and onion and stir-fry everything together to finish.
- 5
Once the vegetables are cooked and the sauce coats everything evenly, the duck bulgogi is done. Enjoy it hot with rice or in lettuce wraps.
Tips
Duck releases a lot of fat, so tilt the pan while stir-frying and spoon off the excess for a much cleaner finish.