Soju
A clean match for rich duck fat.
KOREAN FOOD · FROM HEAT TO FINISH
08 / 22
01 · TWO WAYS
Ori Jumulleok & Rose Gui: Spicy and Grilled Duck
Ori jumulleok is duck massaged with spicy seasoning; ori rose gui lets the meat and rendered fat speak. A shared pan makes comparing both styles easy.
02 · BEFORE THE HEAT
Duck Loves Chives
Prepare thin duck slices, spicy marinade for half, garlic, onion, mushrooms, and plenty of buchu. Keep leaves, ssamjang, and pickled radish ready for eating.
03 · FIRST SIZZLE
Render Before You Rush
Start plain duck on a hot pan and let its fat release. Put spicy duck on the other side and keep the sauces separate while both begin to brown.
04 · THE PAN TAKES OVER
Fold Chives at the End
Turn the slices until the edges caramelize, then add chives just long enough to soften. Garlic and mushrooms can cook in the rendered duck fat.
05 · READY TO SHARE
Crisp Edges, Juicy Center
Move finished slices to a cooler part of the pan and keep cooking in small rounds. Duck becomes firm when left over high heat too long.
06 · BUILD THE BITE
Try Both Before Wrapping
Taste plain duck with salt first, then spicy duck. Wrap with chives, garlic, and a little ssamjang only after you know the difference.
07 · SAVE THE FAT
Fried Rice Belongs Here
Chop remaining duck and kimchi into rice, add seaweed, and crisp it in the fragrant fat left on the pan.
WHAT TO DRINK · WHAT COMES AFTER
KEEP THE TABLE
GOING.
Lager
Crisp beer suits both styles.
Barley Tea
Roasted grain notes keep the table calm.
Citron Tea
Yuzu brightness clears the richness.
WHERE TO EXPERIENCE IT
TWO PLACES
WORTH THE TRIP.
One pick from the food’s best-known regional home, plus one accessible Seoul choice. Check the latest listing before visiting.
SEOUL LANDMARK PICK
Gangnam · Seoul
Minaribat Ori Sanyang
An accessible Gangnam choice serving both fresh duck jumulleok and unseasoned duck grill.
OPEN IN GOOGLE MAPS ↗SEOUL LOCAL PICK
Gwangjin-gu · Seoul
Golmokjip
A local Seoul favorite for spicy ori jumulleok and pan-grilled duck.
OPEN IN GOOGLE MAPS ↗Coming to Korea? Use these as carefully selected starting points—and enjoy the dish where its local story feels most alive.
MAKE IT AT HOME
A SIMPLE
HOME-STYLE RECIPE.
INGREDIENTS
Ori Jumulleok
- Thinly sliced duck 600g
- Chives 150g
- Onion 150g
- Mushrooms 150g
- Gochujang 40g
- Gochugaru 20g
- Soy sauce 30ml
- Sugar 20g
- Minced garlic 20g
- Mirin 20ml
- Sesame oil 10ml
METHOD
- 01
Mix the seasonings and massage them through the duck. Refrigerate for 30 minutes.
- 02
Heat a wide pan over medium-high heat and spread the duck in one layer.
- 03
Let the fat render and the edges brown before adding onion and mushrooms.
- 04
When the duck is fully cooked, fold in chives for the final minute and serve immediately.
HOME NOTEDuck should reach 74°C / 165°F at its thickest point.
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