Hunje Ori Bokkeum (Stir Fried Smoked Duck)
A one-plate dish made by quickly stir-frying smoked duck with colorful vegetables and oyster sauce.
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 one-plate dish relies on the smoked duck's own seasoning while lightly flavoring just the vegetables as they stir-fry. Wiping away excess rendered duck fat as you cook keeps the dish light and clean. The crunchy texture and bright colors of bell peppers make it a wonderful choice for entertaining guests.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Smoked duck1 pack, 400 g
- Onion1/4
- Three-color bell peppers
- Bell pepper1/3
Seasoning
- Minced garlic1 tbsp
- Oyster sauce (or regular soy sauce (jin-ganjang))1/2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Ground black peppera little of each
- Toasted sesame oila little of each
- Toasted sesame seedsa little of each
- Carrots, garlic chives, cabbage, or mung bean sprouts also work well.
- Instead of minced garlic, you can slice 7 or more peeled garlic cloves and add them.
Steps
Prepare the ingredients
Use 1 pack (400 g) of smoked duck.
I prepared bell peppers in different colors and an onion. Carrots, garlic chives, cabbage, or mung bean sprouts also work well.
Slice the ingredients
Slice the onion and bell peppers into similar lengths, keeping them slightly thick so they retain a nice bite.
Stir-fry the duck
Without adding any oil, place the duck meat into the pan and apply heat; the slices stuck together will gradually separate.
Cut large pieces once with kitchen shears and stir-fry so the fat renders out without burning.
Once a lot of duck fat has rendered, wipe it away once, add 1 tbsp minced garlic, and stir-fry until coated in garlic aroma and the surface turns lightly golden.
Instead of minced garlic, you can slice 7 or more peeled garlic cloves and add them.
Add seasoning and vegetables to stir-fry
Add the sliced onion, bell peppers, 1/2 tbsp oyster sauce, and 1 tbsp corn syrup (mulyeot), then stir-fry briefly to preserve the vegetables' crisp texture.
Smoked duck is already seasoned, so you only need to lightly make up for the seasoning absorbed by the added vegetables.
Turn off the heat at the end, add a little toasted sesame oil, ground black pepper, and toasted sesame seeds, and toss together to finish.
Complete
Hunje ori bokkeum is finished so simply.
As long as you have a few vegetables, all it takes is a quick stir-fry with simple seasoning.
For something made so easily, both the presentation and flavor are wonderful.
Because it is seasoned without being salty, you can eat it as is.
It is also delicious if you layer fragrant perilla leaves and refreshing pickled radish wraps, pile on the stir-fried ingredients evenly, and eat them like quick radish wraps.
Even when enjoyed this fillingly, it is easy on the stomach and digests well.
Ppunwife's tips
- Smoked duck is already seasoned, so you only need to lightly make up for the seasoning absorbed by the added vegetables.
- It is also delicious if you layer fragrant perilla leaves and refreshing pickled radish wraps, pile on the stir-fried ingredients evenly, and eat them like quick radish wraps.
FAQ
Should I add cooking oil when stir-frying the duck?
If you place the meat in a dry pan without adding oil and heat it, it cooks in its own rendered fat.
How can I substitute oyster sauce if I do not have it?
Based on the ingredient amounts, you can use the same amount of regular soy sauce (jin-ganjang) instead of half a tablespoon of oyster sauce.
Can I use other vegetables besides bell peppers?
You can freely add vegetables to your liking, such as carrots, garlic chives, cabbage, or mung bean sprouts.
Is there a way to serve it even more deliciously?
It is great to layer perilla leaves and pickled radish wraps, top with the stir-fried meat and vegetables, and wrap them up like quick radish rolls to eat.
