Korean Duck and Perilla Leaf Stir-fry

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.

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.

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.

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.

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.

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.