Korean Garlic Chive Duck Stir-fry
Quick answer
- Total time
- 29 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Smoked duck goes into the pan first, and the fat it gives off is what the onion and oyster mushrooms cook in, and the vegetables pick up the smoke too.
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If there is more fat than needed, pour off all but a tablespoon. The gochujang and syrup sauce is sweet and hot, the kind of thing that goes with a drink.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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. Move to the next step when the sauce aroma intensifies and the surface turns glossy.
- 5
Add chives and stir-fry over high heat for 1 minute.
Turn off the heat while the chives still hold their vivid green color.
- 6
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.
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