Korean Ori Gochujang Gui (Gochujang Grilled Duck)
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Ori-gochujang-gui is spicy gochujang-grilled duck, where sliced duck is marinated for fifteen minutes in a paste of gochujang, soy sauce, Korean chili flakes, minced garlic, pear juice, and sesame oil, then grilled alongside sliced onion over medium-high heat for ten to twelve minutes with frequent turning.
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Pear juice tempers the aggressive salt and heat of gochujang while acting as a natural tenderizer for the duck, and sesame oil forms a thin film that slows moisture loss during grilling. As duck fat renders out and combines with the chili paste, a concentrated sweet-spicy sauce pools in the pan-basting the meat continuously with this liquid builds a glossy, lacquered surface. Wrapping each piece in a perilla leaf before eating adds an herbal fragrance that softens the chili burn.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Season
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.
- 3Prep
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.
- 4Control
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.
- 5Season
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Pear juice tenderizes the meat while taming the saltiness of the spicy gochujang duck marinade.
- Finish cue
- The duck is nearly done when the edges look glossy and the fat has rendered into the sauce.
- Avoid this
- If the sauce reduces too fast, lower the heat slightly and stir any stuck bits back into the meat before they burn.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 9 ingredients
Category median
32min, 8 ingredients
Based on 173 recipes
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