Ori-Tang: Spicy Duck Soup
Written by Joe Wabe
March is the start of spring in Korea. We leave behind the freezing weather and embrace warmer and more colorful days. But with this change also comes the flu season. It’s something most of us will have to deal with, as catching a cold or even the flu are sometimes unavoidable. Before living in Korea, one of my favorite remedies for a quick recovery from any of these spring viruses was (and still is) chicken soup. First, it helps keep you hydrated since you need plenty of fluids on a day when you’re sick. Second, the steam from chicken soup helps relieve a congested nose and throat. And finally, chicken also contains a natural amino acid that’s good for bronchitis and respiratory infections. Duck soup is known for having the same effects as chicken soup, and in my opinion it’s more soothing and has more flavor complexity.
But aside from the health benefits, this soup is one of the top favorites for expats in Gwangju since it’s a specialty of South Jeolla Province with special areas designated just for these restaurants. Yudong Alley in Buk-gu has registered more than 20 restaurants that are fully dedicated to this dish.
The recipe varies from region to region as well as in spiciness. My recipe has been influenced from this area, and it’s a beauty that I always keep for those dark, rainy days when I feel the need for a warm, aromatic dish that can bring me “above the clouds.” Best of all, it’s easy and fun to make.
Ingredients (4 servings)
½ duck (cut into chunks)
½ cup of mirin (rice wine)
1 big onion (sliced)
1 ginger root (chopped)
5 garlic cloves
2 tablespoons of doen-jang (soybean paste)
3½ tablespoons of gochu-garu (red pepper flakes)
¼ teaspoon of coarsely ground black pepper
1 stalk of green onion (sliced diagonally)
2 red chili peppers (sliced diagonally)
3 green chili peppers (sliced diagonally)
10 perilla leaves (each cut into 4 pieces)
4 tablespoons of roasted perilla seed powder
1 tablespoon of anchovy stock
4 shiitake mushrooms (chopped)
1 teaspoon of plum syrup
½ teaspoon of salt
Preparation
1. Rinse and drain the duck pieces. Add four cups of water to a pot, and let it sit for ten minutes. Rinse again and in the same pot add the water, rice wine, and ginger, and bring to a boil for ten minutes. Remove the duck pieces, and wash and rinse with cold water thoroughly. Then drain.
2.Add five cups of water into the pot together with the doen-jang, gochu-garu, and black pepper. Bring to a boil. Add the duck pieces, sliced onion, and garlic. Bring to a boil again, then turn heat to medium, cover, and simmer for 45 minutes.
3. Remove the lid, add two tablespoons of perilla powder, and bring to a boil.
4. Add the green onion, red chilies, green chilies, and perilla leaves. (Reserve some for garnishing.) Stir to combine, and simmer for two minutes.
5. Add in the rest of the perilla seed powder, salt, anchovy stock, and plum syrup. Stir to combine.
6. Dish out, garnish with green onion, red chili, green chili, and chopped perilla leaves. Serve hot with steamed rice.
The Author
Joe Wabe is an established photographer and Gwangju local business entrepreneur. He has been contributing to the GIC and the Gwangju News for more than eight years.