This Man's Cook's Duck Belly Stir-Fry with Soybean Sprouts | 모두의 레시피
This Man's Cook's Duck Belly Stir-Fry with Soybean Sprouts
A quick stir-fry made by searing thin slices of duck breast over high heat to remove excess fat, then quickly combining with green chili peppers and crisp soybean sprouts.
🙋 Recommended for
⭐ Those looking to whip up a quick meat dish in just 10 minutes late at night
⭐ People wanting to enjoy a crunchy stir-fry using affordable duck instead of beef short ribs
⭐ Anyone needing a non-greasy, satisfyingly spicy side dish for drinking
Rinse the soybean sprouts thoroughly under running water, then drain completely using a colander.
Mix together 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of mirin to prepare the marinade.
Slice the onion into strips along the grain, and cut the green and red chili peppers diagonally. Slice the garlic thinly into pieces.
Place the duck belly in a dry, ungreased pan and turn the heat to high to begin frying.
As the duck meat cooks and releases a generous amount of fat, use a kitchen towel to wipe away the fat generously while continuing to stir-fry.
After clearing the fat, add the sliced garlic to the pan and stir-fry together with the duck until the garlic turns golden brown, releasing its fragrance.
Once the garlic is cooked, add the sliced onion and chili peppers, stirring continuously until a spicy aroma rises.
When the onion begins to become translucent, pour in the prepared marinade evenly and stir well to ensure the flavors are fully absorbed.
Add the soybean sprouts and mix vigorously with the other ingredients just 1–2 times, then immediately turn off the heat before the sprouts lose their crispness.
With the heat off, lightly sprinkle a few pinches of red pepper powder and gently toss once more using residual heat to finish.
Cut vegetables and garlic as needed, and mix soy sauce, oyster sauce, and mirin for the marinade.
Fry the duck belly in a dry pan over high heat, wiping away the released fat with a kitchen towel.
Add garlic, onion, chili peppers, and the marinade, then stir-fry before adding the soybean sprouts and turning off the heat quickly.
Cooking tips 💡
If you don’t remove the fat rendered from the duck, the dish will become greasy and overly moist—use a kitchen towel to wipe it away thoroughly for a crisp and clean result.
Soybean sprouts are very sensitive to heat; once added to the pan and mixed with other ingredients, turn off the heat immediately to prevent moisture buildup and preserve their crunch.
If you prefer a spicier taste, feel free to increase the amount of green chili peppers according to your preference.