Description
Savory, sweet, and garlicky Korean duck bulgogi is surprisingly easy to make. Serve it over rice with kimchi for a flavorful dinner.
Ingredients
Units
Scale
- 1/4 cups (60 ml) rice vinegar
- 1/3 cups (80 ml) 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 lbs (907 g) skinless duck breasts
- kimchi and cooked white rice, for serving
- Black sesame seeds, for garnish, optional
Instructions
- Combine vinegar, soy sauce, sesame oil, onions, ginger, garlic, and sugar in a blender; puree until smooth.
- Place duck breasts in a container, pour in marinade, and turn to coat. Marinate in the refrigerator for at least 1 hour or up to 24 hours.
- Remove duck breasts from marinade, pat dry, and set aside.
- Pour marinade into a small saucepan; bring to a boil over medium-high heat and boil for 5 minutes. Remove from heat and keep warm.
- Coat duck breasts with a little oil and grill.
- Transfer duck breasts to a cutting board, tent loosely with aluminum foil, and let rest for 5 minutes.
- Slice duck breasts thinly and arrange on plates with kimchi and rice.
- Drizzle hot marinade over duck and sprinkle with sesame seeds.
- Serve with a cold lager or pilsner.
Notes
- For a deeper flavor, marinate the duck for up to 24 hours. The longer it marinates, the more tender and flavorful it will be.
- If you don’t have a grill, you can pan-fry the duck breasts in a skillet over medium-high heat until cooked through.
- Leftover bulgogi can be stored in an airtight container in the refrigerator for up to 3 days. It’s delicious cold or reheated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 2
- Protein: 40
- Cholesterol: 150