Steamed Duck with Chives
Ori-buchu-jjim is a Korean steamed duck dish with garlic-soy seasoning and fresh chives, balancing rich duck flavor with a lighter finish.
Instructions
- 1
Cut duck into bite-size pieces and blot away excess blood and moisture.
- 2
Marinate duck with soy sauce, cooking wine, garlic, and pepper for 15 minutes.
- 3
Layer onion on the pot bottom, place marinated duck on top, and add water.
- 4
Cover and steam-braise over medium heat for 30 minutes.
- 5
Skim excess duck fat, add chives, and cook 5–7 minutes more.
- 6
Once slightly reduced, turn off heat and rest for 3 minutes before serving.
Tips
Nutrition (per serving)
Adjust Servings
More Recipes
Aehobak Saeujeot Jjim (Steamed Zucchini with Salted Shrimp)
Make 2 servings of zucchini jjim with auto-scaled ingredient ratios for easy results.
Spicy Braised Monkfish
Agu jjim is a spicy Korean braised monkfish dish with crunchy bean sprouts and bold chili-garlic seasoning.
Spicy Fish Roe Braise
Al-jjim is a Korean spicy braise of fish roe and milt, rich, creamy, and packed with savory heat.