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Korean Duck Bulgogi with Sweet and Savory Glaze
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Korean Duck Bulgogi with Sweet and Savory Glaze

Korean: 오리불고기 (5.6)

"Authentic Korean duck bulgogi recipe with sweet soy glaze. Easy school lunch dish with tender marinated duck."

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Estimated Nutrition

Calories 280 kcal
Carbs 12g
Protein 28g
Fat 12g

Ingredients

  • Duck breast

    500g

  • Soy sauce

    3 tbsp

  • Brown sugar

    2 tbsp

  • Sesame oil

    1 tbsp

  • Garlic, minced

    4 cloves

  • Ginger, grated

    1 tbsp

  • Rice vinegar

    1 tbsp

  • Water

    1/4 cup

  • Sesame seeds

    1 tsp

  • Green onions, sliced

    2 stalks

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Local Substitutes

Instead of Duck breast

Use: Beef sirloin or chicken thigh

Reason: Duck may be unavailable; beef provides similar richness, chicken is leaner

Instead of Rice vinegar

Use: Apple cider vinegar or white vinegar

Reason: Easier to source while maintaining acidity and sweetness balance

Instead of Sesame oil

Use: Olive oil with toasted sesame seeds

Reason: Recreates nutty flavor when sesame oil is unavailable

🧑‍🍳 Cooking Instructions

  1. 1

    Slice duck breast thinly against the grain

  2. 2

    Mix soy sauce, brown sugar, sesame oil, garlic, ginger, and rice vinegar in a bowl

  3. 3

    Marinate duck slices for 20 minutes

  4. 4

    Heat a skillet or wok over medium-high heat

  5. 5

    Cook duck in batches for 3-4 minutes until caramelized

  6. 6

    Add marinade and water, simmer for 2-3 minutes until sauce thickens

  7. 7

    Garnish with sesame seeds and green onions

  8. 8

    Serve hot with steamed rice

Serve in a Korean School Tray

Stainless steel compartment trays keep your meals fresh and authentic.

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