Korean Duck and Perilla Leaf Stir-fry
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Kkaennip ori bokkeum is a stir-fry of smoked duck slices cooked with onion and Cheongyang chili in a sauce made from gochujang, soy sauce, and plum syrup, finished with shredded perilla leaves and perilla oil in the final seconds before serving.
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When the smoked duck hits the hot pan, its own fat renders out and forms the cooking base, infusing the sauce with a meaty, smoky depth that distinguishes this dish from stir-fries made with leaner proteins. Gochujang contributes heat and a fermented richness, soy sauce provides salty umami, and plum syrup adds a bright, fruity sweetness that keeps the sauce from feeling too heavy. The combination of all three wraps around the smokiness of the duck in a way that amplifies rather than obscures it. Perilla leaves must go in at the very last moment, just before the heat is cut, because prolonged cooking darkens their color and drives off the distinctive herbal fragrance that defines the dish. Perilla oil is added at the same stage, after the burner is off, so its nutty aroma remains intact in the finished plate. The sharp heat of Cheongyang chili interlocks with the smoked duck flavor to produce a more intense, stimulating character, and a pinch of black pepper at the end leaves a clean, lingering finish. The dish works equally well as a rice side and as drinking food alongside soju.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Thinly slice 120 g onion and slice 2 Cheongyang chilies into small rounds.
Shake excess moisture from 40 g perilla leaves, shred them finely, and keep them separate so they can be added at the very end.
- 2Season
Mix 1 tablespoon each gochujang, soy sauce, plum syrup, and minced garlic until the sauce is smooth.
Keep the soy sauce measured rather than generous, because smoked duck already carries seasoning.
- 3Control
Heat a pan over high heat, then spread in 500 g smoked duck slices in an even layer.
Stir-fry for about 2 minutes, until the edges look glossy and enough duck fat has rendered to coat the pan.
- 4Control
Add the onion and Cheongyang chilies, and stir-fry over high heat for 2 minutes.
When the onion turns slightly translucent, add the sauce and toss constantly so the gochujang does not stick or scorch.
- 5Season
Lower the heat to medium and cook for 2 more minutes, tossing until the sauce evenly clings to the duck and onion.
Once the sauce thickens, stop reducing it so the seasoning stays balanced and moist.
- 6Finish
Just before turning off the heat, add the shredded perilla leaves and toss only once or twice.
After the burner is off, add 1 tablespoon perilla oil and 1/4 teaspoon black pepper to preserve their aroma.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Kkaennip ori bokkeum brings together smoky duck slices and perilla leaves in a plum-soy glaze.
- Finish cue
- When the onion turns slightly translucent, add the sauce and toss constantly so the gochujang does not stick or scorch.
- Avoid this
- After the burner is off, add 1 tablespoon perilla oil and 1/4 teaspoon black pepper to preserve their aroma.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
32min, 10 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
Official cooking and safety guidance
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Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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