Kim Dae-seok's Duck Bone Soup
A nutritious tonic made by pre-boiling duck bones to remove gamey odor, then simmering them with soybean paste, roasted perilla seed powder, and secret rice flour for a rich, thick, and deeply savory broth.
Ingredients needed 3 servings
Recipe
Cooking tips
- Pre-boiling is essential to effectively remove impurities and the characteristic gamey smell of duck.
- Skim off oil 2–3 times during boiling to keep the broth clear and not greasy.
- The cold water mixed with rice flour is the key to achieving a thick, clinging broth that coats the mouth.
- You can substitute perilla leaves with scallions if preferred—this also pairs beautifully with duck.
Recommended for
- Those who want to make a rich broth using leftover duck bones after cooking duck.
- People who enjoy thick, savory soups with perilla seed and rice flour.
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