Main ingredients 🥩
duck leg meatcheongju rice winessanghwa tonicbrewed soy saucemirinrice syrupdark soy saucegarlicgreen oniongingerCheongyang chiliboiled eggcucumber
Ttukdak Hyung's Jokbal-Style Braised Duck Leg
A jokbal-style braised duck leg recipe simmered in ssanghwa tonic and soy sauce until the duck skin turns chewy and the flavor becomes deep and glossy.
🙋 Recommended for
- ⭐ Anyone who wants a distinctive, more special meat dish instead of regular jokbal
- ⭐ Anyone looking for a rich soy-braised drinking snack with chewy duck skin
Ingredients needed 🛒2 servings
- skin-on duck leg meat, as needed
- cheongju or Korean rice wine, a splash
- water, as needed
- ssanghwa tonic drink, 1 bottle
- brewed soy sauce, as needed
- sugar, as needed
- mirin, as needed
- rice syrup, as needed
- dark soy sauce, a little
- garlic, a little
- green onion, 1 stalk
- ginger, a little
- Cheongyang chili peppers, 1 to 2
- black pepper, a little
- boiled eggs, as needed
- cucumber, 1
Recipe 🍳
- Add the duck leg meat and a splash of cheongju to boiling water, blanch for 5 minutes, then drain.
- In a pot, combine water, ssanghwa tonic, brewed soy sauce, sugar, mirin, rice syrup, dark soy sauce, garlic, green onion, ginger, Cheongyang chili, and black pepper to make the braising sauce.
- Add the blanched duck leg meat to the sauce and simmer over medium heat for about 40 minutes.
- Remove the duck, then add boiled eggs to the remaining sauce and simmer until they pick up color and seasoning.
- Line a plate with thinly sliced cucumber, place the braised duck and eggs on top, and spoon over the remaining sauce to serve.
- Blanch the duck leg meat in boiling water with cheongju for 5 minutes.
- Simmer the duck in a ssanghwa tonic and soy sauce braise for 40 minutes.
- Remove the duck and simmer boiled eggs in the remaining sauce.
- Serve over sliced cucumber with the eggs and sauce.
Cooking tips 💡
- If using frozen duck leg meat, blanching it once with cheongju helps remove any off smell.
- The chewy duck skin is the point of the dish, so skin-on duck leg meat works best.
- Dark soy sauce is mainly for color. You can skip it if needed, but it gives the dish a glossier jokbal-like look.
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