Korean Duck Perilla Seed Soup

Quick answer

Total time: 75 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

Ori-deulkkae-tang is a Korean duck soup thickened with ground perilla seeds, producing a broth that is rich, nutty, and deeply warming.

Duck fat provides a substantial body that distinguishes this soup from lighter poultry broths, and the perilla powder transforms the cooking liquid into something creamy and opaque, with an aroma reminiscent of toasted sesame but distinctly earthier. Radish starts in cold water and simmers for ten minutes, laying a foundation of clean, faintly sweet flavor before the duck is added. The pot then cooks for at least twenty minutes, during which foam and excess rendered fat must be skimmed from the surface to keep the broth clear and free of off-flavors. Perilla powder is added in the final ten minutes only: introduced too early, it turns bitter and chalky; added at the right moment, it blooms into a smooth, nutty finish. Soup soy sauce and salt bring the seasoning into balance, and a scattering of sliced green onion with black pepper completes the bowl. The result is a soup that coats the palate with a layer of fat and grain richness, eaten as a stamina-building meal during the colder months or whenever the body needs warming.

Ingredients

servings

IngredientAmountUnit

sliced duck meat600 gg

perilla seed powder8 tbsptbsp

Korean radish250 gg

green onion1 stalkstalk

minced garlic1½ tbsptbsp

soup soy sauce1½ tbsptbsp

salt1 tsptsp

black pepper⅓ tsptsp

water1700 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Soak 600 g sliced duck in cold water for 10 minutes to draw out blood, then lift it out.

Press the surface dry with paper towels so the soup stays cleaner and has less gamey odor.
2

Control

Cut 250 g Korean radish into thin square slices and slice 1 green onion on the diagonal.

Keep the radish pieces similar in thickness so they soften evenly during the first 10-minute simmer.
3

Control

Put 1700 ml water and the radish in a pot and bring it to a boil over high heat.

Once boiling, lower to medium heat and simmer for 10 minutes until the broth tastes lightly sweet.
4

Control

Add the duck and 1.5 tablespoons minced garlic, then simmer over medium heat for at least 20 minutes.

Skim foam and excess fat often with a ladle so the broth stays clear and not overly oily.
5

Control

Stir 8 tablespoons perilla seed powder into hot broth a little at a time so it disperses without clumps.

Add 1.5 tablespoons soup soy sauce and 1 teaspoon salt, then simmer 10 minutes until lightly thickened.
6

Season

When the broth turns pale and slightly thick, add the green onion and 0.3 teaspoon black pepper.

Boil 2 more minutes, turn off the heat, rest 3 minutes, then taste and adjust salt if needed.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Ori-deulkkae-tang thickens rich duck broth with ground perilla seeds for a nutty finish.
Finish cue: Add 1.5 tablespoons soup soy sauce and 1 teaspoon salt, then simmer 10 minutes until lightly thickened.
Avoid this: Add perilla powder in the last 10 minutes to avoid a chalky texture.