Korean Lotus Root & Duck Chili Stir-fry
Quick answer
- Total time
- 34 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
This lotus root and smoked duck stir-fry controls both texture and rendered fat by cooking the main ingredients in separate stages.
Read more
Slice 220 g lotus root about 3 mm thick, soak it in vinegar water for 5 minutes, rinse, and drain it thoroughly. Thinly slice 100 g onion, cut 2 cheongyang chilies into rounds, and mix 1.5 tablespoons soy sauce with 1 tablespoon each of gochujang and oligosaccharide syrup before the pan is hot. Spread the lotus root over medium heat and stir-fry for about 3 minutes. Transfer it to a plate when the edges become translucent and lightly golden. Add 320 g sliced smoked duck to the same pan and cook over medium-high heat for roughly 3 minutes, until the edges curl and fat renders out. Spoon off the excess, leaving only a thin coating for the next stage. Add the onion and 1 tablespoon minced garlic for 1 minute, then stir in the chili and prepared seasoning until the thick sauce loosens around the duck. Return the lotus root and fold it through on medium heat. Two minutes is enough to coat it without softening its crisp center. Finish off the heat with 1 tablespoon sesame oil and 1 teaspoon sesame seeds. Smoked duck can already be salty, so taste the finished coating before adding any extra soy sauce.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Season
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.
- 3Finish
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.
- 4Control
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.
- 5Season
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Yeongeun-ori-gochu-bokkeum combines smoked duck fat with crisp lotus root and spicy cheongyang chili.
- Finish cue
- When the onion turns partly translucent, add the cheongyang chili and sauce mixture, stirring until it loosens and coats the duck.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
34min, 10 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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