Korean Style Duck Bulgogi
Recipe Type: Main
Cuisine: Korean
Have one of Korea's national dishes for dinner tonight. Savory, sweet, and a little garlicky, the bulgogi bowl is easy to make and great with your meat of choice.
  • ¼ cup rice vinegar
  • ⅓ cup soy sauce
  • 2 tablespoons toasted sesame oil
  • 4 green onions, white and green parts, chopped
  • 2 tablespoons peeled and chopped fresh ginger
  • 5 cloves garlic, chopped
  • 2 tablespoons sugar
  • 2 pounds skinless duck breasts
  • kimchi and cooked white rice, for serving
  • Black sesame seeds, for garnish, optional
  1. In a blender, combine the vinegar, soy sauce, sesame oil, onions, ginger, garlic, and sugar and puree until smooth. Put the duck breasts in a container just large enough to accommodate them, pour in the marinade, and turn to coat evenly. Marinate in the refrigerator for at least 1 hour or up to 24 hours.
  2. When you are ready to cook, set up the grill as directed on page 62. Remove the duck breasts from the marinade, pat dry, and set aside. Pour the marinade into a small saucepan, bring to a boil over medium-high heat, and boil for 5 minutes. Remove from the heat and keep warm.
  3. Coat the duck breasts with a little oil as directed in the grilling instructions, then grill as directed.
  4. Transfer the duck breasts to a cutting board, tent loosely with aluminum foil, and let rest for 5 minutes.
  5. Slice the breasts thinly and arrange on dinner plates along with the kimchi and rice. Drizzle the hot marinade over the duck, then sprinkle the sesame seeds over everything.
  6. Serve with a cold lager or pilsner.
Recipe by Honest Cooking at https://honestcooking.com/korean-style-duck-bulgogi/