Kim Dae-seok's Gwangju-style Duck Soup

• fresh duck 1 whole (2kg)
• soaked taro stems 250g
• blanched sweet potato stalks 200g
• soybean paste 3 tablespoons
• ginger 1 piece
• soju 3/4 cup
• dried chili peppers 7 pieces
• green onions 2 stalks
• perilla leaves 8 leaves
• water dropwort half bunch
• chives half bunch
• half onion
• fresh perilla seeds 120g
• glutinous rice 2 tablespoons
• minced garlic 2 tablespoons
• minced ginger half tablespoon
• red pepper powder 2 tablespoons
• salt 1 tablespoon
• water 2.1L

Recipe 🍳

Cooking tips 💡

• Taro stems contain natural irritants and a sharp taste, so they must be boiled in soybean paste water and rested to remove bitterness.
• The perilla and glutinous rice juice should be strained through a fine sieve to remove all husks, ensuring a smooth, non-gritty broth.
• Due to the starch from glutinous rice and perilla, the bottom can easily burn—stir frequently during cooking.
• Avoid adding more soybean paste at the end, as it may make the broth heavy; instead, adjust seasoning cleanly with salt.

Recommended for 🙋

• ⭐Those who want to make thick, deep-flavored Gwangju-style duck soup at home.
• ⭐People curious about duck dishes with taro stems and sweet potato stalks.
• ⭐Fans of rich, nutty perilla flavor paired with fragrant water dropwort.