Hearty Ori Gomtang (Duck Bone Soup)
A nourishing, deeply savory Korean soup made by simmering duck with aromatic vegetables to eliminate any gaminess.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This nourishing soup simmers duck with aromatic vegetables to reduce gaminess and yield a clear, rich broth. Shredded meat seasoned simply with salt and pepper creates a clean, mild flavor the whole family can comfortably enjoy.
- Servings
- 3–4 servings
- Cook time
- 40 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Duck1/2, 1 kg
- Korean radish (mu)200 g
- Onion1
- Large green onion (daepa)1 stalk
- Peeled garlic10 cloves
- Ginger1 knob
- Whole black peppercorns1 tbsp
- Water10 cups
- Garnishlarge green onion, Cheongyang chili pepper
Duck Meat Seasoning
- Salt1 tsp
- Ground black peppera little
Seasoning sauce
- Gochugaru (Korean chili flakes)2 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Half a duck at 1 kg is about the weight of 1 large chicken, so you can substitute chicken and cook with the same recipe.
Steps
Prepare the ingredients
One whole duck is 2 kg, but the amount I am using is half a duck, 1 kg.
You can think of it as weighing about the same as 1 large chicken, so if you make this with chicken, you can follow this recipe.
Clean the duck
I cut it in half, trimmed away excess fat, and removed the skin.
Run your fingers along the bones to thoroughly remove any coagulated blood, then wash it under running water.
Prepare the aromatics
Along with Korean radish to give the broth a refreshing flavor, prepare the aromatic ingredients and cut them into large pieces.
Simmer
Place half a duck in a pot and pour in 10 cups of water so it is fully submerged.
Add all the prepared ingredients.
Turn the heat to high, skim off the foam that rises as it comes to a rolling boil, and simmer gently for about 40 minutes until the meat is fully cooked.
As it simmers, skim off fat and foam frequently, adding more water if the broth runs low.
Once the Korean radish feels cooked through, take it out before it becomes mushy and let it cool.
Once simmered, remove the meat and solid aromatics, and strain the broth separately.
Separate the meat from the bones and shred it.
Prepare garnishes and sauce
Thinly slice the large green onion and Cheongyang chili pepper for garnish, and cut the reserved Korean radish into bite-sized squares.
Combine all the sauce ingredients and mix well.
Season the duck meat
Season the deboned meat with 1 tsp of salt and a little ground black pepper.
Finish the dish
Top the earthenware pot with the meat, radish, large green onion, and Cheongyang chili pepper, bring it to a bubbling simmer, and it is done. I served it in a 1-serving earthenware pot.
You can also put all the ingredients into a hot pot, bring it to a boil, and ladle out portions to enjoy.
Top with a little seasoning sauce...
You can add more ground black pepper or add perilla seed powder to taste.
You can also add soaked sweet potato glass noodles and bring it to a boil, just like galbitang.
If you simmer 1 whole duck meat, it will generously feed 6 or more people for the whole family to enjoy.
At this rate, it is truly the ultimate cost-effective restorative food.
Ppunwife's tips
- Once the Korean radish feels cooked through, take it out before it becomes mushy and let it cool.
- You can add more ground black pepper or perilla seed powder to taste.
- You can also add soaked sweet potato glass noodles and bring it to a boil, just like galbitang.
FAQ
Can I make this with chicken instead of duck?
Since 1 large chicken weighs about the same as half a duck (about 1 kg), you can cook it using the exact same recipe.
How do I prep the duck to remove its distinctive gamey smell?
Trim off the fat and skin beforehand, and rinse under water while scraping away any coagulated blood between the bones.
Are there any add-ins or seasonings that pair well with the finished soup?
It pairs wonderfully with perilla seed powder or extra ground black pepper added to taste, or with pre-soaked sweet potato glass noodles boiled directly in the soup.
