Simple Smoked Duck and Vegetable Steamed Dish
Easy Diet Food, Perfect as a Side Dish for Drinks! Smoked Duck and Vegetable Steamed Dish Recipe
I made this dish when I wanted to eat something less salty. This smoked duck steamed dish is incredibly delicious. It’s a light and flavorful option perfect for a healthy meal or a delightful accompaniment to drinks, offering a satisfying taste without being heavy.
Main Ingredients- 1 head of Butter lettuce (Albaechu)
- 1 handful of Chives (Buchu)
- 1 handful of Korean parsley (Minari)
- 1 pack of Oyster mushrooms (Neutariboseot)
- 1 bag of Enoki mushrooms (Paengiboseot)
- 1 pack of Bok choy (Cheonggyeongchae)
- 1/2 bag of Bean sprouts (Sukjunamu)
- 1 cup (200ml) Soju (Korean rice wine)
- 500g Smoked duck
- A pinch of black pepper
Mustard Sauce- 1 Egg yolk
- 3 Tbsp Ttuyyu (Japanese savory soy sauce)
- 2 Tbsp Lemon juice
- 2 Tbsp Soy sauce (Jinganjang)
- 1 Tbsp Sugar
- 1/3 Tbsp Strong mustard (Yeon-gyeja)
- 1 Cheongyang chili pepper (finely minced)
- 1 Egg yolk
- 3 Tbsp Ttuyyu (Japanese savory soy sauce)
- 2 Tbsp Lemon juice
- 2 Tbsp Soy sauce (Jinganjang)
- 1 Tbsp Sugar
- 1/3 Tbsp Strong mustard (Yeon-gyeja)
- 1 Cheongyang chili pepper (finely minced)
Cooking Instructions
Step 1
First, wash the butter lettuce thoroughly under running water. Then, cut it into 3-4 wedges or bite-sized pieces. This helps the flavors to meld better during cooking.
Step 2
Similarly, wash the bok choy clean and prepare it. You can separate the leaves from the stems or keep them whole.
Step 3
Rinse the bean sprouts lightly under running water and drain them. Be careful not to over-wash, as this can impart a raw flavor.
Step 4
Trim the tough ends off the Korean parsley, then cut it into manageable lengths, about 3-4 segments.
Step 5
Tear the oyster mushrooms into smaller pieces by their natural divisions. For the enoki mushrooms, trim the base and gently separate the strands after rinsing. This ensures even cooking and better sauce absorption.
Step 6
In a wide pot, place a generous layer of the prepared butter lettuce at the bottom. Arrange the smoked duck slices over the lettuce, and sprinkle with black pepper to taste.
Step 7
Next, layer the bean sprouts on top of the duck and lettuce. Add another layer of smoked duck slices and another sprinkle of black pepper. This layering enhances the duck’s flavor throughout the dish.
Step 8
Now, artfully arrange the remaining ingredients: Korean parsley, bok choy, and chives. Top with the last of the smoked duck and finish with a final dusting of black pepper. Layering ensures that all the ingredients steam together beautifully.
Step 9
Pour 1 cup of soju evenly over all the ingredients in the pot. Cover with a lid and simmer over medium heat for about 10 minutes. The soju helps to tenderize the duck and vegetables while removing any unwanted odors.
Step 10
While the dish is steaming, prepare the dipping sauce. In a small bowl, whisk together the egg yolk, ttuyyu, lemon juice, soy sauce, sugar, and strong mustard. Finely mince the Cheongyang chili pepper and add it to the sauce for a pleasant kick that cuts through richness.
Step 11
After 10 minutes, lift the lid to reveal your delicious smoked duck and vegetable steamed dish! It’s best enjoyed warm. For an extra touch, consider serving it with a side of chili sauce.
Step 12
You’ll notice that no additional water is needed. The natural juices from the smoked duck and fresh vegetables create a flavorful broth on their own. Don’t discard this delicious liquid!
Step 13
Enjoying the steamed smoked duck with the mustard sauce reveals a wonderfully balanced flavor. The mild smokiness of the duck combined with the freshness of the vegetables is truly delightful. This dish is perfectly seasoned, making it a light and satisfying option.
