Korean Duck Perilla Seed Soup
Quick answer
Ori-deulkkae-tang is a Korean duck soup thickened with ground perilla seeds, producing a broth that is rich, nutty, and deeply warming.
What makes this special
- Ori-deulkkae-tang thickens rich duck broth with ground perilla seeds for a nutty finish.
- Eight tablespoons of perilla powder added in the final 10 minutes avoids bitterness
- Duck fat and perilla's nuttiness combine for a dense, warming satiety
Key ingredients
Core cooking flow
- 1 Soak 600 g sliced duck in cold water for 10 minutes to draw out blood, then lift it out.
- 2 Cut 250 g Korean radish into thin square slices and slice 1 green onion on the diagonal.
- 3 Put 1700 ml water and the radish in a pot and bring it to a boil over high heat.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Control
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Season
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.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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Korean Perilla Radish Soup
Deulkkae mu-guk is a Korean radish and perilla seed soup that belongs firmly to the cool-weather calendar. Sliced daikon simmers in anchovy stock for ten minutes first, releasing its clean sweetness into the broth before anything else goes in. Perilla seed powder, stirred in toward the end, thickens the liquid noticeably - its heavier, earthier fat behaves differently from sesame and coats the palate in a way plain radish broth cannot. Garlic simmers alongside the radish to build the underlying savory base. The powder must go in just before the heat is cut; leave it in too long and the toasted fragrance dissolves into the broth and disappears.
Korean Potato Perilla Seed Soup
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Siraegi Guk (Korean Perilla Radish Greens Soup)
Deulkkae siraegi guk is a rich, nutty Korean soup made by simmering dried radish greens that have been pre-seasoned with doenjang and soup soy sauce in an anchovy broth for at least twenty minutes. Siraegi, which refers to radish leaves that have been dried and then rehydrated before cooking, carries a concentrated earthiness and a fibrous, chewy texture that fresh greens cannot replicate. Massaging the greens with doenjang and garlic before they go into the pot allows the fermented seasoning to penetrate into the fibers over the extended cooking time rather than merely coating the surface. The anchovy broth beneath provides a clean, saline umami that supports the deeper, fermented notes of the doenjang without competing. Perilla powder added in two separate additions dissolves evenly through the broth without clumping, turning the liquid an opaque, milky white and thickening it to a consistency that clings to each spoonful and gives the soup its characteristic weight. Green onion added during the final three minutes of cooking contributes a fresh, sharp aroma that sits lightly on top of the perilla fragrance, completing the layered, hearty character of the soup.
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Korean Perilla Chicken Soup
Deulkkae samgye-guk is a perilla-enriched Korean chicken soup that delivers the warming, restorative depth of samgyetang with a considerably simpler preparation -- no glutinous rice to stuff, no ginseng required, just chicken pieces and perilla seed powder. The chicken is cut into large pieces and placed in cold water from the start, then simmered for forty minutes so the collagen and flavor compounds dissolve gradually into the broth, turning it milky and full-bodied. Perilla powder must be pre-dissolved in a small cup of water before being stirred in -- adding it dry causes it to clump -- and ten more minutes of gentle simmering allows its oils to emulsify fully into the chicken stock, creating a broth with a smooth, nutty coating on every sip. Seasoning with only soup soy sauce and salt lets the natural savoriness of the chicken and the distinctive fragrance of perilla come through without distraction. Rich in the omega-3 fatty acids of perilla seed and the protein of chicken, this soup is eaten as a restorative meal during hot summers and whenever energy levels drop.
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Ueong-deulkkae-jjigae is a Korean stew built on burdock root, potatoes, and oyster mushrooms simmered in an anchovy-kelp broth and thickened with perilla seed powder. The burdock root holds a firm, earthy crunch through the cooking while the potatoes soften and begin to break at the edges, and the oyster mushrooms add a pulling, fibrous chew that makes the stew feel substantial without any meat. Anchovy-kelp broth forms a clean, savory base, and a generous measure of perilla seed powder stirred in at the end creates a creamy, nutty consistency that coats every piece of vegetable and makes each spoonful feel round and warming. Soaking the burdock in cold water before cooking draws out bitterness and prevents the cut surfaces from darkening, which keeps the broth clear. Adding the potatoes after the burdock has partly cooked prevents them from collapsing entirely. Perilla seed powder should go in just before the heat is turned off so the toasted, nutty fragrance stays sharp rather than cooking away.
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