If there’s one Korean dish that I love the most it’s definitely Ori Jumulleok. It’s rich flavor never ceases to send my taste buds on a euphoric rollercoaster. The word jumulleok 주물럭 means hand-rub. Essentially the maker uses their hands to rub the marination into the meat. 

I was first introduced to duck meat at my school here in Korea. I’ve never eaten duck prior to this. I loved it ever since.

I made this recipe twice so far. The first time I used a vacuum packed smoked duck meat. Recently, I was able to find fresh duck meat at the local supermarket so I didn’t pass up the opportunity. I must say, the pre-packaged meat tasted better because the meat was already flavored and I got to marinate it for 30 minutes. If I had the chance to marinate the fresh duck meat maybe the meat would of tasted better. Overall, both tasted good.

*I used the same recipe both times except I doubled the measurements for the fresh meat because I had 1 kilograms.

Ingredients:

• 500 grams of duck meat
• 1 green chili pepper
• 3 – 4 stalks of spring onions (or leeks); chopped
• 1 tablespoon garlic; chopped
• 1 medium onion; chopped
• 3 – 4 perilla leaves
• sesame seeds
• 1 tablespoon of sugar
• 1 – 1.5 tablespoons of Korean hot pepper paste (gochujang)
• ½ – 1 tablespoon of Korean hot pepper flakes
• 1 tablespoon of soy sauce
• 1 – 2 tablespoons of Mirim 미림 – cooking wine (I used Mi-hyang 미향 – cooking wine style, because it was the closest thing I could find at the time)

Let’s Chop!

Wash and chop 3 – 4 stalks of green onion (or leeks), 1 tablespoon (approx. 7 – 8 cloves ) of garlic, 1 medium onion, 1 small green chili pepper and place into a large bowl. 

Next, wash and slice 3 – 4 perilla leaves and add in the large bowl as well.

Let’s Season

It’s time to season the meat. Place the duck meat in the bowl with the dry chopped ingredients. 

Add 1 tablespoon of soy sauce, 1 – 1.5 tablespoons of gochujang (Korean hot pepper paste), 1 tablespoon of sugar,½ – 1 tablespoon of Korean hot pepper flakes and 1 – 2 tablespoons of Mirim.

To make this a true jumulleok, use your hands to mix all your ingredients together. Be sure to spread the seasoning evenly. Let the meat marinate for 30 minutes. 

Let’s Cook

Add oil, but not too much because duck is very fatty and produces more oil as it cooks. When your pan is hot, insert your marinated meat. Did you hear the sizzle when the meat hit the pan? That’s the sound of greatness being made. Cook your meat thoroughly, stirring occasionally. 

Let’s Eat

When all the meat is throughly cooked, transfer it to a plate. Add roasted sesame seeds on top for the final touch. Now, what can you eat with ori jumulleok? The first time I ate it with brown rice, kimchi and dried seasoned seaweed as side dishes. Another way to eat ori jumulloek is with Korean lettuce leaves, or ssam 쌈. Scoop some meat with your chopstick, place in the center of your leaf and eat. Simple and delicious.

Mas-issge deuseyo 맛있게 드세요. Enjoy your meal.