Braised red pepper paste duck with perilla leaves
Master Chef Korea 2 winner Choi Kang-rok's most famous recipe, braised red pepper paste chicken wings with basil, is modified to suit the characteristics of domestic duck meat. Because it is boiled, it is simple and easy to make.
3 serving
Within 90 minutes
이제원
Ingredients
  • Duck Meat
    1/2ea
  • dried jujube
    10ea
  • leek
    2ea
  • Cheongyang red pepper
    3ea
  • Sesame leaf
    15piece
  • Ginger
    25g
  • Cheongju
    200ml
  • thick soy sauce
    3TS
  • Sesame oil
    50ml
  • Sugar
    50g
  • red pepper paste
    4TS
  • Water
Cooking Steps
STEP 1/8
Cut the top and bottom of the jujube, split it in half, and remove the seeds
Cut the white part of the green onion into 8cm pieces It's okay if you put it in or not. (If you put it in, the inside of the green onion won't come out.).
Chop the cheongyang pepper and ginger
Cut the perilla leaves into four pieces.
STEP 2/8
Mix all the ingredients to make the sauce.
STEP 3/8
Cut half of the duck into pieces and deal with boiling water to remove any possible impurities.
STEP 4/8
Put the sauce and enough water to cover the meat in the pot and boil over high heat
STEP 5/8
When the sauce boils, reduce the heat to low, add the duck meat, ginger, and jujube and simmer for 40 minutes. Cover and add more water if the water boils and the sugar boils.
STEP 6/8
Boil for 40 minutes, and when the sugar boils, add the green onions and mix.
STEP 7/8
Add green onions, add perilla leaves and cheongyang peppers after 30 seconds, and coat the meat with sauce over high heat.
STEP 8/8
Transfer the finished dish to a plate and you're done!
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