📝 About This Recipe
In the heart of Korean barbecue culture, Ori-gui stands out as a luxurious, nutrient-dense alternative to pork or beef, prized for its rich healthy fats and deep savory flavor. This recipe features thinly sliced duck breast marinated in a delicate balance of ginger, garlic, and toasted sesame, then seared until the skin is shatteringly crisp. Served alongside a vibrant chive and perilla leaf salad, it offers a sophisticated symphony of smoky, fatty, and herbaceous notes that define modern Seoul dining.
🥗 Ingredients
Main Ingredients
- 800 grams Duck Breast (skin-on, thinly sliced into 1/4 inch bite-sized pieces)
- 2 pieces King Oyster Mushrooms (sliced lengthwise)
- 1 large Sweet Onion (cut into thick rings)
The Marinade
- 3 tablespoons Cheongju (Korean Rice Wine) (or dry sake)
- 1 tablespoon Ginger (freshly grated)
- 4 cloves Garlic (minced)
- 1 tablespoon Toasted Sesame Oil (high quality)
- 1/2 teaspoon Black Pepper (freshly cracked)
Spicy Chive Salad (Muchim)
- 100 grams Korean Garlic Chives (cut into 2-inch lengths)
- 10 pieces Perilla Leaves (julienned)
- 2 tablespoons Gochugaru (Korean Red Chili Flakes)
- 1 tablespoon Soy Sauce
- 1 tablespoon Rice Vinegar
- 1/2 tablespoon Sugar
Dipping Sauce & Wraps
- 1/2 cup Ssamjang (fermented soybean and chili paste)
- 1 head Red Leaf Lettuce (washed and dried)
- 1 pack Pickled Radish Slices (Ssam-mu) (circular thin slices)
👨🍳 Instructions
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1
Pat the duck breast slices dry with paper towels to ensure a better sear. Place them in a large mixing bowl.
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2
Whisk together the Cheongju, grated ginger, minced garlic, sesame oil, and black pepper in a small bowl.
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3
Pour the marinade over the duck. Massage gently with your hands (wear gloves if preferred) to ensure every slice is coated. Let it marinate at room temperature for 20-30 minutes.
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4
While the duck marinates, prepare the Spicy Chive Salad. In a large bowl, combine the garlic chives and julienned perilla leaves.
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5
In a separate small cup, mix the gochugaru, soy sauce, rice vinegar, and sugar until the sugar dissolves. Toss with the greens just before serving to prevent wilting.
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6
Preheat a cast-iron grill pan or a Korean barbecue tabletop grill over medium-high heat. You do not need much oil as the duck will release its own fat.
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7
Place the onion rings and king oyster mushroom slices on the outer edges of the grill to begin softening.
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8
Lay the duck slices in a single layer in the center of the grill. Do not overcrowd; work in batches if necessary.
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9
Grill the duck for 2-3 minutes on the first side until the skin is golden brown and slightly crispy.
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10
Flip the slices and grill for another 1-2 minutes. Duck is best enjoyed medium-rare to medium; overcooking will make it tough.
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11
As the duck fat renders, move the mushrooms and onions into the path of the oil to flavor them and achieve a beautiful char.
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12
Remove the duck and vegetables from the heat once the duck is cooked through but still succulent.
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13
Arrange the grilled duck on a platter with the charred vegetables and the fresh Spicy Chive Salad.
💡 Chef's Tips
For the best texture, freeze the duck breast for 30 minutes before slicing; this makes it much easier to get those uniform, thin 'gui' slices. Don't discard the rendered duck fat from the pan—it's liquid gold! Use it to fry a bowl of rice at the end of the meal. If you can't find garlic chives, use regular chives mixed with very thinly sliced scallions. Always grill the vegetables in the duck fat that pools on the grill for that authentic, rich flavor profile. Ensure your grill is smoking hot before adding the duck to get that essential 'bul-mat' (fire taste).
🍽️ Serving Suggestions
Serve with a side of warm purple multi-grain rice (Heukmi-bap) for a nutty contrast. Pair with chilled Raspberry Wine (Bokbunjaju), which complements the richness of the duck perfectly. Provide individual small bowls of salt mixed with toasted sesame seeds and a drop of sesame oil for dipping. Include a plate of 'Ssam-mu' (pickled radish) to wrap the duck; the acidity cuts through the fat beautifully. Offer fresh green chili peppers and raw garlic slices for those who enjoy an extra kick in their lettuce wraps.