Korean Duck Perilla Seed Soup
Ori-deulkkae-tang is a Korean duck soup thickened with perilla seed powder, yielding a broth that is both rich and nutty. Radish simmers first for ten minutes to build a foundation of cool sweetness, then sliced duck meat is added and cooks for twenty minutes while the surface is skimmed of foam and excess fat. The perilla powder goes in during the final ten minutes - early enough to integrate fully, late enough to avoid a chalky texture - transforming the clear broth into something creamy and opaque. Soup soy sauce and salt adjust the seasoning, and green onion with a pinch of black pepper close out the bowl. The duck's substantial fat and protein combine with the perilla's sesame-like richness to produce a soup that is warming and filling, often served as a stamina-building meal during transitional seasons.
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Instructions
- 1
Soak duck in cold water for 10 minutes, then pat dry.
- 2
Slice radish into thin squares and diagonally slice green onion.
- 3
Boil water with radish for 10 minutes to build sweetness.
- 4
Add duck and garlic, simmer 20 minutes, and skim foam.
- 5
Stir in perilla powder, season with soup soy sauce and salt, then simmer 10 minutes.
- 6
Add green onion and pepper, boil 2 minutes, then rest 3 minutes before serving.
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