Korean Duck Perilla Seed Soup

Use 600 g raw, unseasoned boneless duck slices, rather than smoked duck.

Slice thicker pieces to match the thin pieces so they heat evenly. Pat dry with paper towels without soaking or rinsing the raw duck.

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.

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.

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. Check the center of the thickest duck slice with a food thermometer and keep it at 75°C or above for at least 1 minute. Continue heating if needed; simmering time alone does not confirm doneness.

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.

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.