Main ingredients 🥩
smoked duckSsanghwatangChinese cabbageoyster saucekatsudon saucegarlicinstant riceeggsesame seeds
Solo Cooking God Smoked Duck Oxyang Rice Bowl
A hearty rice bowl recreating the luxurious flavor of Chinese-style Oxyang Jangryu by using a bottle of Ssanghwatang as sauce
🙋 Recommended for
- ⭐ Those who want to experience the taste of a premium Chinese-style specialty dish using only simple ingredients at home
- ⭐ People looking for a special treat instead of the usual way of cooking smoked duck
- ⭐ Fans of sweet-savory braised sauces paired with the refreshing crunch of Chinese cabbage
Ingredients needed 🛒1 servings
- smoked duck 200g
- Ssanghwatang 1 bottle (100ml)
- Chinese cabbage 2 bunches
- oyster sauce 1 tablespoon
- katsudon sauce 1 tablespoon
- minced garlic 1/2 tablespoon
- rice 1 serving
- egg yolk 1
- sesame seeds a little
Recipe 🍳
- Rinse Chinese cabbage under running water, trim the stem end cleanly, and separate into strands.
- Place smoked duck in a pan without adding oil and lightly stir-fry until slightly browned.
- Once the duck fat begins to render into the pan, add oyster sauce 1 tablespoon, katsudon sauce 1 tablespoon, and minced garlic 1/2 tablespoon, mixing well with the meat.
- Pour in the entire bottle of Ssanghwatang (100ml) and simmer over medium heat until the sauce reduces to a small amount remaining.
- About 1 minute before finishing, add the prepared Chinese cabbage and briefly wilt just enough to preserve its crisp texture.
- Place a generous serving of warm instant rice into a rice bowl, then arrange the cooked smoked duck and Chinese cabbage attractively on top.
- Carefully place one egg yolk in the center of the meat, then sprinkle sesame seeds evenly over the entire dish.
- Cook smoked duck in a pan while mixing in oyster sauce, katsudon sauce, and minced garlic.
- Add Ssanghwatang 1 bottle and reduce the sauce until fully absorbed, then add Chinese cabbage to cook briefly.
- Arrange the flavorful ingredients on top of rice, then finish with egg yolk and sesame seeds.
Cooking tips 💡
- As the herbal components in Ssanghwatang are heated during cooking, any bitterness or medicinal odor dissipates, leaving behind a refined sweetness and authentic Oxyang aroma that effectively masks any gamey smell from the duck.
- To maintain the crisp texture of Chinese cabbage, avoid adding it too early or overcooking—just wilt it briefly at the end.
- Use leftover egg whites in soups or other egg-based dishes for zero waste.
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