Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 kilograms of whole duck into 8-10 pieces and blanch in boiling water for 5 minutes to remove impurities, then rinse thoroughly and pat dry.

2. 2

   In a large bowl, combine 4 tablespoons of gochujang, 2 tablespoons of doenjang, 3 tablespoons of finely minced garlic, 1 tablespoon of grated ginger, 3 tablespoons of soy sauce, 2 tablespoons of Korean rice wine, 1 tablespoon of sesame oil, and 2 tablespoons of brown sugar, mixing well to create the braising sauce.

3. 3

   Add the prepared duck pieces to the sauce, ensuring each piece is thoroughly coated, and let marinate for at least 30 minutes in the refrigerator.

4. 4

   Heat 1 tablespoon of neutral oil in a large pot or Dutch oven over medium-high heat, then add 1 large chopped onion and sauté for 3 minutes until softened.

5. 5

   Add the marinated duck pieces, 2 cups of chopped aged kimchi, 2 medium potatoes cut into large chunks, and 2 medium carrots cut into rounds to the pot, then pour in 3 cups of water or anchovy broth, bringing the mixture to a boil.

6. 6

   Reduce the heat to low, cover the pot, and simmer for 60-75 minutes, or until the duck is tender, stirring occasionally to prevent sticking.

7. 7

   Stir in 1 cup of sliced shiitake mushrooms and 2 stalks of chopped green onions during the last 10 minutes of cooking.

8. 8

   Garnish with 1 tablespoon of toasted sesame seeds before serving hot with steamed rice.