Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 600 grams of duck breast into 1-inch thick pieces and combine them in a bowl with 3 tablespoons of Korean red chili paste, 2 tablespoons of Korean red chili powder, 4 tablespoons of soy sauce, 4 minced garlic cloves, 1 tablespoon of minced fresh ginger, 1 tablespoon of sesame oil, 2 tablespoons of rice wine, and 1 tablespoon of brown sugar.

2. 2

   Allow the marinated duck to sit for at least 20 minutes to absorb the flavors, then heat a large pan over medium-high heat with a dash of neutral oil and sear the marinated duck pieces for 3-4 minutes per side until lightly browned.

3. 3

   Transfer the seared duck and all remaining marinade into a preheated 2-liter Korean clay pot or heavy-bottomed Dutch oven.

4. 4

   Add 1 medium yellow onion, sliced, 6 medium shiitake mushrooms, sliced, and 150 grams of daikon radish, cut into 1-inch chunks, into the clay pot with the duck.

5. 5

   Pour in 2 cups of chicken broth, ensuring all ingredients are partially submerged, and bring the mixture to a simmer over medium heat.

6. 6

   Reduce the heat to low, cover the clay pot, and gently braise the duck and vegetables for 45 minutes, stirring occasionally, until the duck is tender and the flavors have melded.

7. 7

   Stir in 200 grams of Napa cabbage, roughly chopped, and the whites of 3 scallions, chopped, then continue to cook for another 5-10 minutes until the cabbage is tender-crisp.

8. 8

   Garnish the Maeun Ori Dolsot-jjim with the green parts of 3 scallions, thinly sliced, and 1 teaspoon of toasted sesame seeds before serving hot with steamed rice.