Lee Won-il's Duck Sotbap
A nourishing pot rice made by stir-frying kimchi and brown rice in the savory oil rendered from duck roast, then cooking in a pressure cooker.
Ingredients needed 2 servings
Recipe
Cooking tips
- Brown rice is harder than white rice, so soak for at least 30 minutes, preferably 2 hours or more, to ensure soft and well-cooked rice.
- Use not only sour kimchi but also aged leaf mustard kimchi or well-fermented chive kimchi for a perfect pairing with duck.
- The key to flavor is to first sear the duck meat until golden brown to extract as much savory duck fat as possible.
Recommended for
- Those who want a hearty and nourishing one-bowl meal.
- Those who want to enjoy a special sotbap infused with the rich flavor of duck fat.
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