Hunje Ori Bokkeum (Stir Fried Smoked Duck)
A clean, savory main dish of smoked duck stir-fried lightly with vegetables after draining the duck fat.
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 →
By wiping away the rendered duck fat, you can enjoy a clean taste without any greasiness. Pungent garlic and ginger, along with crisp bell peppers and shishito peppers, enhance the flavor. Served with wrap vegetables, it makes a great light meal or drinking snack.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Smoked duck300 g
- Yellow and red bell peppers1/2 each
- Shishito peppers (kkwari-gochu)10
- Peeled garlic6
- Ginger1/2 clove
Meat marinade
- Oyster sauce1/2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Salta little
- Toasted sesame oil
- Toasted sesame seeds
- Ground black pepper
- Onion, green bell pepper, cabbage or mung bean sprouts, garlic chives, or Cheongyang chili pepper are also good options.
- You may also use minced garlic or minced ginger.
Steps
Prepare the ingredients
1 pack (300g) of smoked duck, bell peppers, shishito peppers, peeled garlic, and a little ginger.
Onion, green bell pepper, cabbage or mung bean sprouts, garlic chives, or Cheongyang chili pepper are also good options.
Slice the ingredients
Cut the shishito peppers in half, and julienne the bell peppers into similar lengths, not too thinly.
Slice the peeled garlic, and finely mince the ginger so it is not unpleasant to bite into. You may also use minced garlic or minced ginger.
Stir-fry
Add the duck to the pan without adding any oil and stir-fry.
Pour off all the fat rendered while stir-frying and wipe away the remaining oil with a paper towel.
Since duck releases a lot of fat, draining the oil first like this before cooking in earnest is best.
Add the garlic and ginger, and stir-fry until the surface of the duck turns golden and crispy.
Stir-frying well with the garlic and ginger makes the flavor much better.
Add the shishito peppers, bell peppers, 1/2 tbsp oyster sauce, and 1 tbsp corn syrup, seasoning everything while stir-frying briefly so the vegetables keep their crisp texture.
Taste, and if it is bland, adjust with a little salt.
To finish, add just a little toasted sesame oil so it does not feel greasy, plenty of toasted sesame seeds, and ground black pepper to taste.
Finish
Because the smoked duck is already seasoned, I barely added any extra seasoning, so it is not salty even when eaten on its own, and the subtle aroma of garlic and ginger makes it really delicious.
You can enjoy it as a diet-friendly meal with pickled radish wraps, perilla leaves, or steamed cabbage, and it is a versatile stir-fry that works as both a rice side dish and a drinking snack.
With simple ingredients, minimal seasoning, and quick cooking time, a main dish comes together in a flash.
I used to stir-fry spicy pork or chicken often for weekend or holiday dinners, but stir-frying smoked duck like this is something the family will love as well.
Ppunwife's tips
- Since duck releases a lot of fat, draining the oil first like this before cooking in earnest is best.
- Stir-frying well with the garlic and ginger makes the flavor much better.
- To finish, add just a little toasted sesame oil so it does not feel greasy, plenty of toasted sesame seeds, and ground black pepper to taste.
FAQ
Do I need to add cooking oil when stir-frying duck?
Stir-fry directly without adding oil, and pour off the rendered fat while wiping with a paper towel so it does not turn out greasy.
Can I use minced aromatics instead of whole garlic and fresh ginger?
Yes, preparing and cooking with minced garlic or minced ginger works fine.
What vegetables go well with this besides bell peppers?
Onion, green bell pepper, cabbage, mung bean sprouts, garlic chives, or Cheongyang chili peppers pair nicely to your taste.
How should I stir-fry to keep the vegetables crisp?
Brown the duck meat, garlic, and ginger first, then add the vegetables and seasonings at the very last step and stir-fry only briefly.
