Korean Lotus Root & Duck Chili Stir-fry
Slice 220 g lotus root about 3 mm thick, soak it in vinegar water for 5 minutes, and drain it well, then stir-fry it alone for about 3 minutes and set it aside. Cook 320 g sliced smoked duck over medium-high heat for about 3 minutes and spoon off the excess fat before adding onion, garlic, chili, and the sauce. Return the lotus root for 2 more minutes, and taste before adding more soy sauce because smoked duck can be salty.
Quick answer
- Total time
- 34 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Smoked duck gives off a lot of fat as it cooks, and all but a thin film is poured off.
Read more
The duck brings plenty of salt of its own, and soy sauce waits until a taste just before serving.
Ingredients
Instructions
- 1
Slice 220 g lotus root about 3 mm thick so it keeps some bite.
Soak it in vinegar water for 5 minutes, rinse well, then drain thoroughly so it stir-fries instead of steaming.
- 2
Thinly slice 100 g onion and cut 2 cheongyang chilies into small rounds.
Stir the soy sauce, gochujang, and oligosaccharide syrup together first so the thick paste melts quickly in the hot pan.
- 3
Heat the pan over medium heat and spread the lotus root in one layer.
Stir-fry for about 3 minutes, until the edges look slightly translucent and lightly golden, then move it to a plate.
- 4
Add 320 g sliced smoked duck to the same pan and cook over medium-high heat for about 3 minutes.
When enough fat renders and the edges curl, spoon off excess fat, leaving just a thin coating.
- 5
Add the onion and 1 tablespoon minced garlic, then stir-fry for 1 minute.
When the onion turns partly translucent, add the cheongyang chili and sauce mixture, stirring until it loosens and coats the duck.
- 6
Return the lotus root and stir-fry over medium heat for 2 more minutes, folding gently so it stays crisp.
Taste before adding more soy sauce, then finish with 1 tablespoon sesame oil and 1 teaspoon sesame seeds.
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