Spicy Duck Belly and Sundae Soup (Sundae Gukbap)
Easy & Quick Spicy Duck Belly Soup with Sundae: Perfect for a Chilly Autumn Day
As the frequent autumn rains arrive, there’s nothing quite like a warm, spicy soup to comfort the soul. This ‘Spicy Duck Belly and Sundae Soup’ is designed to be incredibly easy and quick to make at home. We’re using thinly sliced duck belly, which cooks up fast and is versatile, plus it can be stored frozen for whenever a craving strikes. By using pre-made beef bone broth (sagol yuksu), the process becomes even simpler, making this recipe perfect for even beginner cooks. Gather your loved ones and prepare a steaming bowl of this hearty soup for a satisfying meal!
Main Ingredients
- 150g thinly sliced duck belly
- 350g beef bone broth (sagol yuksu)
- 80g sundae (Korean blood sausage)
- 20g chives
- 1 tbsp perilla seed powder (deulkkaegaru)
- 1 Korean green chili pepper (cheongyang pepper)
Seasoning
- 1 tbsp red pepper flakes (gochugaru)
- 1 tbsp soup soy sauce (guk-ganjang)
- 1/2 tbsp ginger juice or Korean rice wine (cheongju)
- 1 tbsp red pepper flakes (gochugaru)
- 1 tbsp soup soy sauce (guk-ganjang)
- 1/2 tbsp ginger juice or Korean rice wine (cheongju)
Cooking Instructions
Step 1
-Prepare the Ingredients: First, thoroughly wash and prepare the chives. (I used pre-trimmed chives for convenience.)
Step 2
-Versatile Duck Belly: We’re using thinly sliced duck belly, which is excellent for quick cooking, offering great value and flavor. Its ability to be stored frozen means you can easily incorporate it into meals anytime.
Step 3
-Chop the Ingredients: Cut the chives into approximately 5cm lengths. Finely chop the Korean green chili pepper for a spicy kick. Slice the sundae into bite-sized pieces, about 2-3 cm thick.
Step 4
-Make the Seasoning Paste: In a small bowl, combine the red pepper flakes, soup soy sauce, and ginger juice (or Korean rice wine). Mix well until evenly incorporated. Tip: Mixing the seasonings in advance helps to mellow the raw flavor of the red pepper flakes and allows the ingredients to meld, resulting in a deeper taste.
Step 5
-Boil the Broth and Sundae: Pour the beef bone broth into a pot or earthenware pot (ttukbaegi). Add the sliced sundae and bring it to a boil. Tip: Adding the sundae while the broth is still cold helps prevent it from bursting and allows it to release its flavors more effectively into the soup.
Step 6
-Add the Duck Belly: Once the broth starts simmering vigorously, add the thinly sliced duck belly and cook until done.
Step 7
-Add the Seasoning Paste: When the duck belly is mostly cooked, add the prepared seasoning paste and continue to simmer. Tip: Before adding the seasoning, you might see some impurities or blood foam rising to the surface from the meat. Skim this off with a spoon for a clearer, cleaner broth flavor.
Step 8
-Adjust Seasoning: Taste the broth and adjust the seasoning with salt if needed. Tip: Adding a small amount of salted shrimp (saeu-jeot) can also enhance the soup’s savory depth.
Step 9
-Add Perilla Seed Powder: Stir in the perilla seed powder for a rich, nutty aroma and flavor.
Step 10
-Garnish and Finish: Finally, top generously with the prepared chives and the finely chopped Korean green chili pepper. Turn off the heat. Your steaming hot Spicy Duck Belly and Sundae Soup is ready!
Step 11
-Serve and Enjoy: Serve the soup with a bowl of freshly cooked rice. Tip: For an even more satisfying meal, consider adding noodles like somen or glass noodles to your soup!
