Korean Lotus Root & Duck Chili Stir-fry
Yeongeun-ori-gochu-bokkeum stir-fries lotus root separately first to lock in its crunch, then combines it with rendered smoked duck and cheongyang chili in a spicy-sweet finish. The duck is cooked on medium-high heat to draw out excess fat, and a sauce of soy sauce, gochujang, and oligosaccharide syrup is built in the pan. The cheongyang chili's direct heat cuts through the smokiness and richness of the duck, while the returned lotus root absorbs the sauce and retains its firm bite. Three distinct flavors - smoky duck, sharp chili heat, and nutty lotus root - remain clearly defined in each bite.
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Instructions
- 1
Slice lotus root to 3mm, soak in vinegar water for 5 minutes, then drain.
- 2
Stir-fry lotus root first for 3 minutes to keep it crisp, then set aside.
- 3
Cook duck over medium-high heat, rendering excess fat.
- 4
Add onion, garlic, and chili for 1 minute, then mix in soy sauce, gochujang, and syrup.
- 5
Return lotus root, stir-fry 2 more minutes, then finish with sesame oil and seeds.
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