Korean Steamed Duck with Chives
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Ori-buchu-jjim is a Korean braised duck dish where duck meat is marinated in soy sauce, cooking wine, garlic, and black pepper, then placed over a layer of sliced onion with water added and the lid on.
Read more
Over thirty minutes of steady heat, the fat rendered from the duck is skimmed away periodically, which removes the gamey heaviness and keeps the final result clean on the palate. Fresh garlic chives go in only at the end, wilting just enough to soften while releasing their sharp, green fragrance into the pot. That herbal sharpness is precisely what balances the deep, fatty richness of duck. As the liquid reduces near the end of cooking, the soy-based marinade thickens and clings to the surface of each piece, glazing the meat with concentrated seasoning. Duck has long been regarded in Korean food culture as a restorative ingredient, and this preparation honors that reputation by delivering full flavor while skimming away the excess fat. It is a main course suited to summer tables when the body needs replenishment.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 700 g duck meat into bite-size pieces, then press it well with paper towels to remove blood and surface moisture.
Keep the pieces fairly dry so the soy marinade clings instead of sliding off.
- 2Season
Mix 2.5 tbsp soy sauce, 2 tbsp cooking wine, 1 tbsp minced garlic, and 0.5 tsp black pepper.
Coat the duck evenly and marinate for 15 minutes, turning once if the seasoning pools below.
- 3Prep
Slice 150 g onion thickly and spread it across the bottom of the pot so the duck does not scorch.
Lay the marinated duck on top, then pour in the remaining marinade and 200 ml water.
- 4Finish
Cover the pot and start over medium heat, then lower to medium-low once steady bubbling begins.
Steam-braise for 30 minutes, skimming off the rendered duck fat every 10 minutes for a cleaner finish.
- 5Season
When a chopstick slides into the duck easily and the seasoning liquid looks shallow and glossy, add 150 g garlic chives.
Place them on top without stirring hard, then cook about 5 minutes until just wilted.
- 6Finish
Before turning off the heat, spoon the sauce from the bottom over the duck so the pieces are evenly glazed.
Rest covered for 3 minutes, then serve while the chives still smell fresh.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Ori-buchu-jjim layers marinated duck over onions to render fat while steaming the meat to a tender, clean finish with chives.
- Finish cue
- When a chopstick slides into the duck easily and the seasoning liquid looks shallow and glossy, add 150 g garlic chives.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
65min, 8 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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