Kimchi pancakes with duck confit Recipe

Known as kimchi jeon or kimchi buchimgae, this Korean savoury pancake can be enjoyed as an appetizer or light meal.

Recipe by:  Kelly-Anne Damons


  • For the pancakes
  • ½ cup flour
  • ½ cup rice flour or potato starch
  • Salt to taste
  • 1 tsp baking powder
  • 1 cup kimchi chopped
  • 2 spring onion thinly sliced
  • 1/2tbsp sugar
  • 2 tbsp gochujang paste
  • 1 tbsp fish sauce
  • Ice cold water as needed
  • Canola oil for frying
  • For the duck confit
  • 2 duck legs/ thighs attached
  • Coarse salt

How To Make Kimchi pancakes with duck confit

  1. For the confit duck, pat the duck legs dry with the paper towel.
  2. Use a sharp knife to score/ prick the skin, do not pierce the meat.
  3. Liberally season the legs with coarse salt and allow them to rest for an hour.
  4. Pat them dry once more with paper towel and transfer the duck legs to a small oven proof dish, placing them skin side up.
  5. Bake for 2 hours at 150 degrees Celsius.
  6. Check on the duck halfway through the cooking time. Once cooked and golden brown, remove from the oven and allow it to cool.
  7. Shred the confit duck and set aside.
    For the kimchi pancake, in a large bowl combine the flours, sugar, baking powder, salt and stir.
  8. Add in the kimchi, spring onion, fish sauce, gochujang paste and water as needed, to form a slightly thick batter.
  9. Heat a non-stick pan over a medium heat, add in the canola oil and a ladle or two of the batter, cook until golden brown on each side.
  10. Serve the kimchi pancakes with the shredded confit duck, with a dipping sauce of your choice.


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