eating the BEST KOREAN STREET FOOD with my MOM🍲🌶️⊹ ࣪ ˖ (her fav foods!!)

Ingredients

• 500 g Duck Breast (trimmed and sliced into bite‑size strips)
• 2 Tbsp Soy Sauce (regular or low‑sodium)
• 1 Tbsp Rice Wine (Mirin) (adds subtle sweetness)
• 2 cloves Garlic (minced)
• 1 tsp Ginger (fresh, grated)
• 2 Tbsp Gochujang (Korean Chili Paste) (spicy‑sweet fermented paste)
• 1 Tbsp Honey (for sweetness)
• 1 tsp Apple Cider Vinegar (adds the signature tang)
• 1 tsp Sesame Oil (to finish the sauce)
• 2 Tbsp Vegetable Oil (for stir‑frying duck)
• 2 Green Onions (thinly sliced for garnish)
• 1 tsp Sesame Seeds (toasted, for garnish)
• 1 tsp Cornstarch (optional, to thicken sauce)

Instructions

1. Slice and Marinate Duck

   Trim any excess fat from the duck breast, then slice into 1‑inch strips. In a bowl combine soy sauce, rice wine, minced garlic, and grated ginger. Add the duck strips, toss to coat, and let sit for 10 minutes.

   Time: PT5M

2. Prepare the Sauce

   In a separate small bowl whisk together gochujang, honey, apple cider vinegar, sesame oil, and cornstarch (if using). Set aside.

   Time: PT2M

3. Stir‑Fry the Duck

   Heat the vegetable oil in the wok over medium‑high heat. Add the marinated duck in a single layer; let it sear without moving for 2 minutes, then stir‑fry for another 6 minutes until the meat is browned and just cooked through.

   Time: PT8M

   Temperature: Medium‑high

4. Add the Sauce

   Reduce heat to medium. Pour the prepared sauce over the cooked duck, stirring to coat evenly. Simmer for 3–4 minutes until the sauce thickens and clings to the meat.

   Time: PT5M

   Temperature: Medium

5. Garnish and Serve

   Transfer the duck to a serving plate, sprinkle toasted sesame seeds and sliced green onions on top. Serve immediately with a side of steamed rice or as a handheld snack.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

1 g