Duck Soup (Oritang)
A Revitalizing Duck Soup Recipe Perfect for Recharging Your Family This Summer
In the sweltering heat of summer, it’s easy to feel drained, both physically and mentally. Even on rainy days, a sense of fatigue can linger. This is precisely why nourishing meals are so important during this season. When you think of summer stamina boosters, perhaps you consider fish stew (chueotang), dog meat stew (boshintang), duck soup (oritang), or ginseng chicken soup (samgyetang), and grilled eel. Today, to help you beat the summer slump and even benefit your skin, I’m introducing a delicious Oritang recipe! Duck meat is known to be good for the liver, improving eyesight, and its fat is believed to boost energy, making it an excellent restorative food. Furthermore, duck is said to help detoxify the body and aid in recovering from fatigue. How about a comforting bowl of Oritang for your family, weary from the summer heat? It’s rich, savory, and wonderfully free of any gamey smell. *** I prefer to cook my Oritang to a slightly thicker consistency. If you prefer a clearer broth, you can add more water or reduce the amount of ground perilla seeds.
**Ingredients:**
* 1 large duck
* 3 Tbsp Doenjang (Korean soybean paste)
* 1.5 Tbsp minced garlic
* 6-7 Tbsp gochugaru (Korean chili flakes)
* 1/4 Tbsp grated ginger
* 1.3 cups soju (1 cup + 1/3 cup)
* 2 large green onions
* 1 onion
* 5 Cheongyang peppers (spicy green chilies)
* 2 red chili peppers
* 10 perilla leaves
* 10 sprigs of water parsley (minari)
* 4 Tbsp ground perilla seeds (for soup)
* 1/2 cup soaked rice
* Salt (to taste, adjust based on doenjang’s saltiness)
* A pinch of black pepper
*Measuring Note: 1 Tbsp is equivalent to one heaping Korean soup spoon. 1 cup is a standard paper cup measure.*
*Adjust the amount of ground perilla seeds as needed while cooking. It’s best to use ground perilla seeds specifically sold for soups.*
Main Ingredients
- 1 large duck, cut into serving pieces
- 3 Tbsp Doenjang (Korean soybean paste)
- 1.5 Tbsp minced garlic
- 6-7 Tbsp Gochugaru (Korean chili flakes)
- 1/4 Tbsp grated ginger
- 1.3 cups Soju
- 2 large green onions
- 1 onion
- 5 Cheongyang peppers
- 2 red chili peppers
- 10 perilla leaves
- 10 sprigs of Water Parsley (Minari)
- 4 Tbsp Ground Perilla Seeds (for soup)
- 1/2 cup soaked rice
- Salt (to taste)
- A pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare the rice. Soak 1/2 cup of rice in cold water for about 1 hour. Once soaked, combine the rice and 1/2 cup of water in a blender. Blend until the rice is completely smooth, with no visible grains. This is crucial because the blended rice will be added towards the end, and any remaining grains can make the soup appear to have rice grains floating in it.
Step 2
Prepare the vegetables. Thickly slice 1 onion into roughly 1cm pieces. Cut the 2 large green onions into large, chunky pieces. Trim the 10 sprigs of water parsley (minari) to about 7cm lengths, using only the stems. Roughly chop the 10 perilla leaves. For the chili peppers, thinly slice the 5 Cheongyang peppers and 2 red chili peppers diagonally. Remove the seeds by rinsing them under cold water. Have 4 Tbsp of ground perilla seeds ready. (Using ground perilla seeds with husks, often sold for soup, will give a richer flavor than finely ground ones. If you have whole perilla seeds at home, grinding them with a little water in a blender will yield an even more delicious result.)
Step 3
Duck Preparation and Initial Blanching: Ask your butcher to cut the duck into serving pieces for soup. Rinse the duck thoroughly. In a large pot, add enough water to completely submerge the duck pieces. Bring the water to a rolling boil over high heat. Once boiling, add the duck and 1 cup of soju. Keep the heat on high and wait for the water to boil vigorously again with the duck in it. When it re-boils, carefully remove the duck pieces and rinse them under cold running water. It’s important to wash each piece well, removing any blood or impurities from the surface of the duck. Drain the cleaned duck pieces in a colander.
Main Simmering Process: Place the blanched and rinsed duck back into the pot. Add 7 cups of water, 3 Tbsp doenjang, 1.5 Tbsp minced garlic, 6-7 Tbsp gochugaru, 1/4 Tbsp grated ginger, 1/3 cup soju, and a pinch of black pepper. Bring this mixture to a boil over high heat, keeping the lid slightly ajar. Once boiling vigorously, reduce the heat to medium and let it simmer for another 15 minutes. Continue to keep the lid slightly ajar during this simmering period to allow any gamey odors to escape. (You can adjust the amount of doenjang slightly depending on its saltiness and richness.)
Step 4
Adding Vegetables and Finishing Touches: After simmering for 15 minutes over medium heat, add the sliced onion and the blended rice mixture to the pot. When adding the blended rice, sprinkle it evenly while stirring continuously to prevent clumps. Simmer for about 3 more minutes over medium heat. Then, add the chopped green onions, Cheongyang peppers, and red chili peppers. Stir in the 4 Tbsp of ground perilla seeds. The soup is ready once the green onions are tender. Taste and season with salt if needed. (I used about 1/6 Tbsp of salt.) To serve, transfer the Oritang to a tabletop pot. Add the water parsley and perilla leaves just before eating and let them simmer briefly in the hot soup for a fresh aroma. If the soup is too thick for your liking, you can add a little more water to adjust the consistency.
