Spicy Duck Bulgogi
Paper-thin duck breast seared until edges crisp, glazed in a gochujang-soy sauce with sesame and a whisper of heat. Ready in 20 minutes — the Korean grilled-meat shortcut that actually tastes like the restaurant version.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 34g
Ingredients
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey
- 2 cloves garlic, minced
- 12 oz duck breast, skin on
- 1 whole scallion, sliced thin
Instructions
- 1
Mix gochujang, soy sauce, sesame oil, honey, and garlic in a small bowl until smooth.
- 2
Pat duck breast dry. Score the skin in a crosshatch, cutting through fat but not meat.
- 3
Heat a skillet over medium-high. Place duck skin-side down, press gently, and cook until fat renders and skin is mahogany brown, 6–7 minutes.
- 4
Flip duck, sear flesh side 90 seconds until the surface is opaque but the center stays medium-rare.
- 5
Add the glaze to the pan, tilting to coat the duck evenly. Turn heat to medium and let it glaze 2 minutes.
- 6
Rest duck on a cutting board for 2 minutes, then slice thin against the grain. Top with scallion, drizzle with pan glaze, and serve.
Tools you’ll need
- small bowl
- 12-inch stainless steel or cast-iron skillet
- paper towels
- sharp knife
- cutting board
- tongs
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