Korean cooking forum topics:
When I was in Gwangju I tried one of the best dishes I have ever had, oritang. I recently found a recipe for it, but it's in Korean.
I was wondering if you have your own oritang recipe or if not, would you be willing to translate this one?
Also, I posted pictures of the oritang I ate in Gwangju here: http://www.mybigfatface.com/2009/11/oritang-duck-stew-or-mommy-why-do-they.html
Anyone willing to translate that recipe for me? Please?
Oh my goodness. I’ve never seen or heard of Korean duck soup before. It looks delicious. I wish I spoke Korean, so I could translate for you.
Yes, I am hoping we will hear from the lady of the house *ahem*
Duck soup (or stew) recipe will be posted someday in the future! I’m not a big fan of the soup though. Sorry, it sounds like I’m a wet blanket. : ) But I can make delicious oritang (duck soup)
Make what you like/love, Maangchi!
Thanks, Emily. If you don’t like it and don’t want to make a video, I understand. But I would be really grateful if you’d post your recipe or help me translate the one above. I haven’t been able to find it anywhere.
running through babelfish translator it looks like it contains:
duck, onions, garlic, soybean paste, (some kind of alcoholic beverage. cooking wine?), perilla seeds (I think?), red peppers, perilla leaves, dropwort, ginger, black pepper
Looks like everything is just boiled together and the greens are added last? Perhaps braise the duck a bit before adding water? No idea.
I ran it through a translator as well but the translation really isn’t good enough to try and cook from.
If anyone who speaks Korean would be willing to help me translate this recipe, I’d really appreciate it.
ok…. the recipe you’ve found is from a open Q&A site…. (like answers.com)
I’m not saying it’s bad or something….. just… a bit dubious…
So I did my search and found this one.
and here we go…………..
(This recipe might feel like witchcraft due to the unfamiliar ingredients. so beware)
1 handfull of Taro Stems (토란)
1/2 handfull of Water dropwort (미나리)
5 leaves of Perilla
1 big sized Scallion
7~8 cloves of garlic
some minced garlic (seperate from above)
some minced ginger
10 spoonfuls of Perilla seed powder (go to maangchi’s ingredient part. this is essential in this recipe)
1 tablespoon of salt
for the yangnyum sauce.
3 spoonfull of Doenjang
2 spoonfull of Chilli powder
1 spoonfull of Soysauce
1 spoonfull of Cheongju (Replacing it with sake is OK)
How to make it…
I think you’ll get an idea of how to make it, just by looking at the pictures
So, I’ll just go for the essential tips.
1. Chop the duck into bite size bits
Ducks need longer time to cook than chicken,
so it might take 1.5~ 2 times more time.
Duck bones are very tough, so be careful.
2. Put water in and boil(cook) it.(and take them out)
It’ll help you get rid of any unwanted odor.
(I think you should put some Cheongju at this point. there aren’t any instructions about when to put cheongju in in this recipe, but the mention of getting rid of odor might mean that a bit of cheongju at this point would be helpful)
3. Prepare the Taro stems by washing them.
(at this point, those taro stems seem to be dried ones…..)
4. Put the yangnyum sauce in the taro batch and mix them.
If you just put them in the duck pot, they will taste cottonish.(Sorry, I made a word up..)
5. Also prepare the Scallions and Water dropworts, minced garlic
6. Put water in a new pot (or wash the pot out) and put the duck bits
and some minced garlic, ginger & cloves of garlic and boil them.
7. When it seems to be done, put the seasoned Taro stems on the stew.
8. Put the perilla seed powder on the stew.
9. Finally, put the Scallions, Perilla leaves, and water dropwort
I hope this helps….
Chirp: Thank you so so so SO much! I have been looking for an oritang recipe since I was in Gwangju last year and never found one until now.
I am going to try to make this soon. I just have to figure out where to find a few of these ingredients in Phnom Penh.
Thanks again, I really appreciate it!
You must be logged in to reply to this topic.
Copyright © Maangchi LLC.
All rights reserved.