Korean Spicy Duck Stir-fry
Ori-jumeulleok is a Korean spicy duck stir-fry where sliced duck is hand-massaged with a marinade of gochujang, gochugaru, soy sauce, garlic, and sesame oil, then rested for fifteen minutes before hitting a hot pan with onion. The duck renders its own fat as it cooks, creating a rich, glossy sauce without added oil. Once the meat is seared, perilla leaves go in at the very end - just long enough to release their peppery, herbal fragrance without wilting completely. The result is a dish with deep, concentrated heat from the marinade balanced by the aromatic lift of perilla, all carried on the duck's naturally rich fat.
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Instructions
- 1
Pat the duck slices dry with paper towel.
- 2
Combine gochujang, gochugaru, soy sauce, garlic, and sesame oil.
- 3
Massage the marinade into duck and let it rest for 15 minutes.
- 4
Stir-fry marinated duck over high heat, then add onion.
- 5
Add perilla leaves at the end and finish once aromatic.
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