Main ingredients 🥩
duck meatsoy saucegochugarugochujangdoenjangsugarcorn syrupgarlicgingerdasidachivesoniongreen onioncabbagecheongyang chili pepperperilla leavesperilla seed powder
Ttukdak Hyung's Duck Bulgogi
A savory duck loin stir-fried with umami-rich seasoning and perilla seed powder, cooked in a light broth army-style.
🙋 Recommended for
- ⭐ Those who enjoy sweet and spicy duck meat with a light broth
- ⭐ Those who want to recreate the nostalgic taste of army-style duck bulgogi
- ⭐ Those who like to scrape up every bit of sauce with rice
Ingredients needed 🛒2 servings
- duck loin meat,适量
- soy sauce, a little
- gochugaru, a little
- gochujang, a little
- doenjang, a little
- sugar, a little
- corn syrup, a little
- minced garlic, a little
- minced ginger, a little
- dasida, a little
- chives, a little
- onion, a little
- green onion, a little
- cabbage, a little
- cheongyang chili pepper, a little
- water, a little
- perilla leaves, a little
- perilla seed powder, a little
Recipe 🍳
- Season the duck loin meat with soy sauce, gochugaru, gochujang, doenjang, sugar, corn syrup, minced garlic, minced ginger, and dasida.
- Cut chives, onion, green onion, cabbage, and cheongyang chili peppers into bite-sized pieces and mix well with the seasoned meat.
- Heat oil in a pan, add the seasoned duck meat and vegetables, and start stir-frying.
- To make it suitable for mixing with rice, add a little water during cooking to create a light broth.
- When the meat and vegetables are fully cooked, add perilla leaves and perilla seed powder, then simmer briefly to finish.
- Mix the duck meat with seasonings and prepared vegetables until evenly coated.
- Heat oil in a pan, stir-fry, then add a little water to create a light broth.
- Add perilla leaves and perilla seed powder, bring to a brief boil, and finish.
Cooking tips 💡
- Adding a small amount of doenjang and minced ginger to the seasoning effectively removes the gamey smell of duck meat.
- Add a little extra water so the broth remains light, making it ideal for mixing with rice later.
- Add perilla leaves and perilla seed powder at the very end, just before turning off the heat, to preserve their aroma.
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