Fresh Mushroom Duck Soup
A traditional Korean steamed soup featuring duck and fresh mushrooms in a clear beef broth, finished with chili oil and toasted sesame seeds. Savory and lightly spicy.
Ingredients
Duck meat (skinned, silvers removed, washed, cut into 2cm cubes)
500 g
Fresh mushrooms (washed, stems trimmed, halved)
100 g
Beef broth
1000 ml
Cooking wine
10 g
Ground white pepper
1 g
Scallions (peeled, washed, cut into 3cm segments)
5 g
Ginger (peeled, washed, sliced)
5 g
MSG
5 g
Chili oil
1 g
Sesame seeds (toasted)
10 g
Salt (for marinating)
to taste
Instructions
1
Prepare the mushrooms
Wash the fresh mushrooms, trim the stems, and cut them in half.
2
Prepare the duck
Skin the duck and remove the silvers, wash, and cut into 2cm cubes. Peel and wash the scallions and cut into 3cm segments. Peel and wash the ginger and slice it.
3
Marinate
Place the duck cubes and mushrooms together in a ceramic bowl. Add the cooking wine, salt, ground white pepper, and MSG, stir well to combine, and marinate until seasoned. Set aside.
4
Prepare the broth
Pour the beef broth into a soup pot, add the scallion segments and ginger slices, and bring to a boil over high heat. Remove and discard the scallion segments and ginger slices. Pour the hot broth over the duck and mushrooms in the bowl and cover with a lid.
5
Steam
Place the bowl of duck and mushrooms on a steamer rack and steam over high heat for 2 hours, then remove.
6
Finish
When serving, drizzle with chili oil, sprinkle with sesame seeds, and serve immediately.
