Korean Ori Gochujang Gui (Gochujang Grilled Duck)
Wet duck thins the marinade and steams instead of browning, so press the slices firmly with paper towels first. Marinate for 15 minutes only, since a longer rest draws out liquid and weakens the coating. Cook in a wide layer over medium-high heat for 10 to 12 minutes, in two batches if the pieces overlap, turning often and spooning the pan sauce back over the meat, and the duck is nearly done when the edges look glossy and the fat has rendered into the sauce.
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
As sliced duck grills with onion, the fat that melts out mixes with the gochujang marinade and pools in the pan as a sweet, spicy sauce.
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Spooning it back over the meat while it cooks is what gives the surface its shine. Wrapped in perilla leaves, each bite is noticeably less fiery.
Ingredients
Instructions
- 1
Press 800 g sliced duck firmly with paper towels to remove blood and surface moisture.
If the slices stay wet, the marinade thins out and the meat steams instead of browning.
- 2
Mix 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon gochugaru, 1 tablespoon minced garlic, 2 tablespoons pear juice, and 1 teaspoon sesame oil until smooth. Break up any thick paste before adding the duck.
- 3
Add the duck and 1/2 sliced onion to the marinade, then toss gently so the slices stay separate.
Rest for 15 minutes only, since a longer rest draws out excess liquid and weakens the coating.
- 4
Heat a pan or grill well over medium-high heat, then spread the duck and onion in a wide layer.
If the pieces overlap, cook in two batches so moisture evaporates quickly and the seasoning does not boil.
- 5
Cook for 10-12 minutes, turning often and spooning the gochujang sauce from the pan back over the meat.
The duck is nearly done when the edges look glossy and the fat has rendered into the sauce.
- 6
If the sauce reduces too fast, lower the heat slightly and stir any stuck bits back into the meat before they burn.
Serve the duck and onion hot with 8 perilla leaves for wrapping.
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