Ingredients with Measurements:
- 1 whole old duck (about 2.5 kg)
- 500g bamboo root
- 200g ham
- 10 cloves garlic
- 1 onion
- 2 green onions
- 2 tbsp soy sauce
- 2 tbsp rice wine
- 1 tbsp sugar
- 1 tsp black pepper
- 1 tsp salt
- 1.5 L water
Special equipment needed:
- Large pot or Dutch oven with lid
Step-by-step instructions:
1. Clean the old duck thoroughly and remove any excess fat. Cut into large pieces and set aside.
2. Peel and cut the bamboo root into large chunks. Soak in cold water for 30 minutes to remove any bitterness.
3. Cut the ham into large pieces.
4. Peel and slice the garlic. Cut the onion into quarters. Cut the green onions into 2-inch pieces.
5. In a large pot or Dutch oven, add the old duck, bamboo root, ham, garlic, onion, green onions, soy sauce, rice wine, sugar, black pepper, salt, and water.
6. Bring to a boil over high heat, then reduce the heat to low and simmer for 2-3 hours, or until the duck is tender and the broth is flavorful.
7. Skim off any fat or impurities that rise to the surface.
8. Serve hot with steamed rice.
- Time:
Preparation time: 30 minutes
- Cooking time: 2-3 hours
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 450 per serving
- Fat: 20g
- Carbohydrates: 10g
- Protein: 55g
Substitutions for ingredients:
- If old duck is not available, you can use regular duck or chicken.
- If bamboo root is not available, you can use carrots or daikon radish.
- If ham is not available, you can use bacon or pork belly.
Variations:
- Add Korean sweet potato noodles (dangmyeon) for a heartier stew.
- Add Korean chili paste (gochujang) for a spicy kick.
- Add Korean soybean paste (doenjang) for a deeper umami flavor.
Tips and tricks:
- Soaking the bamboo root in cold water helps to remove any bitterness.
- Skimming off any fat or impurities that rise to the surface helps to make the broth clearer and healthier.
- Serve with a side of kimchi for a traditional Korean meal.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped green onions on top.
Garnishes:
- Chopped green onions
Pairings:
- Steamed rice
- Kimchi
- Korean pickled vegetables
Suggested side dishes:
- Korean spinach side dish (sigeumchi namul)
- Korean bean sprout side dish (kongnamul muchim)
- Korean cucumber side dish (oi muchim)
Troubleshooting advice:
- If the broth is too salty, add more water and adjust seasoning accordingly.
- If the duck is not tender enough, simmer for an additional 30 minutes to 1 hour.
Food safety advice:
- Make sure to clean the old duck thoroughly before cooking.
- Always cook the duck to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Old duck stew is a traditional Korean dish that has been enjoyed for centuries. It is believed to have originated in the northern regions of Korea, where ducks were raised for their meat and eggs.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve hot with steamed rice and a side of kimchi for a traditional Korean meal.
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Region: Korean