Korean Garlic Chive Duck Stir-fry
Quick answer
Sliced smoked duck is cooked first to render its fat, and that rendered fat becomes the cooking medium for onion, oyster mushrooms, and a gochujang-based sauce.
What makes this special
- Smoked duck fat renders into a rich cooking medium for mushrooms and garlic chives.
- Rendered smoked duck fat acts as the cooking oil, infusing vegetables with smoke
- Excess fat can be drained leaving just 1 tbsp for a leaner result
Key ingredients
Core cooking flow
- 1 Cut 150 g of chives into 5 cm lengths, shred 140 g of onion into strips, and...
- 2 Mix 1 tablespoon of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of ol...
- 3 Add 500 g of smoked duck slices to a hot pan and stir-fry over medium-high heat for 4 minutes.
Sliced smoked duck is cooked first to render its fat, and that rendered fat becomes the cooking medium for onion, oyster mushrooms, and a gochujang-based sauce. Because the duck releases enough oil on its own, additional cooking fat is barely needed, and the smoky flavor carried in the rendered fat transfers directly into the vegetables. The gochujang and oligosaccharide syrup create a sweet-spicy glaze that counterbalances the richness of the duck, while garlic chives are tossed in only during the final minute over high heat so they keep their vivid green color and bright herbal finish. Perilla oil drizzled after the flame is off adds a final aromatic layer that elevates the entire plate. If the duck releases more fat than desired, pouring off all but one tablespoon keeps the dish cleaner without sacrificing flavor. This dish pairs naturally with soju or makgeolli, and any leftovers fold well into fried rice the next day.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 150 g of chives into 5 cm lengths, shred 140 g of onion into strips, and tear 120 g of oyster mushrooms into thick pieces along the grain.
- 2Season
Mix 1 tablespoon of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of oligosaccharide syrup, 1 tablespoon of minced garlic, and 1/4 teaspoon of pepper in a bowl to prepare the sauce in advance.
- 3Control
Add 500 g of smoked duck slices to a hot pan and stir-fry over medium-high heat for 4 minutes.
Move on once enough duck fat renders out and coats the pan bottom.
- 4Control
Add onion and oyster mushrooms and stir-fry for 3 minutes to soften, then add the sauce and stir-fry over medium-high heat for 2 more minutes. The dish is ready when the sauce aroma intensifies and the surface turns glossy.
- 5Control
Add chives and stir-fry over high heat for 1 minute.
Turn off the heat while the chives still hold their vivid green color.
- 6Prep
Turn off heat, drizzle 1 tablespoon of perilla oil over the dish, and toss lightly to combine.
The perilla oil aroma melds with the smoky duck fragrance for a final layer of flavor.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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