Oritang (duck stew)

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.

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!

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.

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.

http://kitchen.naver.com/recipe/viewRecipe.nhn?recipePid=450132

and here we go…………..

(This recipe might feel like witchcraft due to the unfamiliar ingredients. so beware)

Ingredients

1 duck,

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

Done.

I hope this helps….