Korean Duck and Perilla Leaf Stir-fry
Kkaennip ori bokkeum is a stir-fry of smoked duck slices cooked with onion and Cheongyang chili in a sauce of gochujang, soy sauce, and plum syrup, finished with shredded perilla leaves and perilla oil just before serving. The rendered duck fat forms the cooking base and imparts a meaty depth to the sauce. Gochujang's heat, the plum syrup's bright sweetness, and the perilla's herbal fragrance layer together to complement the smokiness of the duck. A pinch of black pepper at the end adds a sharp finish.
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Instructions
- 1
Slice onion, and thinly slice Cheongyang chili and perilla leaves.
- 2
Mix gochujang, soy sauce, plum syrup, and minced garlic to make sauce.
- 3
Stir-fry smoked duck in a hot pan to render some fat.
- 4
Add onion and chili, cook 2 minutes, then add sauce.
- 5
Cook 2 more minutes over medium heat so sauce coats evenly.
- 6
Just before turning off heat, add perilla leaves, perilla oil, and pepper.
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