AI-generated imageKorean Spicy Duck Bulgogi with Perilla and Mushrooms (4 servings)
A one-pan Korean spicy duck stir-fry with onion, mushrooms and perilla leaves; adapted for a home kitchen.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Keep duck refrigerated. Slice onion, mushrooms, scallion, chives and perilla; use separate utensils for raw poultry.
- 02
Mix gochujang, chili flakes, soy sauce, sugar, minced garlic and ginger, then coat the duck evenly.
- 03
Heat a wide skillet over medium heat; spread and stir-fry duck, turning it as the fat renders.
- 04
When duck begins to brown, add onion, sliced garlic, mushrooms and scallion. Continue until the thickest duck piece reaches 74°C.
- 05
Wilt garlic chives and perilla briefly, turn off the heat, finish with sesame oil and serve with rice.
Helpful source links
Before you cook
Cook duck as poultry to 74°C at the thickest point; separate raw-duck equipment from vegetables. Check soy, wheat in sauces, and sesame oil. Refrigerate leftovers within two hours.
Allergens: 대두(간장·고추장), 밀(양념 제품에 따라), 참깨
Image & source credits
AI-generated image.
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