"I'd even take duck out of my own mouth to eat it"... The essence of Gwangju-style duck stew found for 9,000 won

Near Seokchon Lake in Seoul, a special health food that evokes nostalgia for Gwangju is drawing attention in the middle of the city. The protagonist is duck stew, which features a heap of water parsley and generous amounts of meat at the reasonable price of 9,000 won.

"So there is no hassle of removing bones"... A bowl filled with consideration, centered on meat

In this broadcast reported by TV CHOSUN JOY, Kim Tae-woo of the group god appeared as a guest and visited a duck stew specialty restaurant near Seokchon Lake. Kim Tae-woo, who usually enjoys meat, expressed his extraordinary affection, saying, "I love duck meat so much that I would even take it out of my own mouth to eat it." The duck stew introduced this day is different in nature from existing baeksuk (boiled chicken/duck) or stir-fried duck, as it is served in a ttukbaegi (earthenware pot).

The biggest feature of this place is that customers do not need to remove the bones themselves. Noting that it is inconvenient to eat duck dishes with bones attached when dining out, the owner decided to provide the meat with all the bones already removed. The owner puts in great effort, spending more than two hours just checking the amount of duck to be boiled every day and deboning only the meat. Thanks to this, customers can enjoy the crunchiness of the water parsley and the tender, shredded meat all at once.

From blood removal to wing bone broth, a 3-step process to eliminate odors

To eliminate the 'odor' that determines the success or failure of a duck dish, this place undergoes a strict cooking process. The owner, who is from Gwangju, completes the broth based on memories of the duck dishes his mother used to cook for him during his childhood. First, the duck body, legs, joints, and wing bones are all gathered to make the broth, and the part where the most effort is invested in this process is the removal of blood. This is because if the blood is not properly removed, a characteristic fishy smell remains.

The cooking process is meticulous. First, the duck bones with the blood removed are parboiled to extract the fat and residue between the joints, and then washed two or three more times to completely eliminate impurities. To this, bracken, dried radish greens, and duthari mushrooms are added. In particular, the secret of this place is the additional use of 'wing bones.' The broth extracted from the wing meat is added to the existing broth, creating an even richer and deeper soup flavor.

The value of 9,000 won amidst rising prices, a medicinal food filled with domestic duck}

In an era of high prices, the price of 9,000 won for one earthenware pot is unique. Considering the oily nature of duck, the fat is meticulously skimmed off during the process of boiling the duck bone broth to maintain a clean taste. Only 100% domestic duck is used, and efforts are made to fully capture the nutrition of duck, which is high in protein and rich in unsaturated fatty acids.

The owner expressed his belief, saying, "There is no need to go far away to eat the food you want to eat," and stated his intention to present proper duck stew in the city that can usually only be tasted in the outskirts. This duck stew, which combines the crunchy texture of water parsley, clean broth with the fat skimmed off, and generous meat, is serving as a reliable medicinal food in the cooling weather.

Source: TVCHOSUN JOY (YouTube)