Jeon (food)

Jeon is a term used in Korean cuisine to describe a variety of pan-fried, pancake-like dishes. Jeon is often served as a banchan (side dish), though it can also be served as a main dish or an anju (food to eat while drinking alcohol).

Etymology[edit | edit source]

The term "Jeon" comes from the full Korean term jeonyuhwa, which literally means "to pan-fry". The term is often translated into English as "pancake", but this can be misleading as Jeon is not sweet and is typically filled with meat, seafood, or vegetables, unlike the sweet, breakfast-style pancakes common in Western cuisine.

Varieties[edit | edit source]

There are many varieties of Jeon, which can be categorized based on their main ingredients. Some of the most popular types include:

Kimchi Jeon: This variety uses fermented kimchi as the main ingredient. The kimchi is mixed with flour batter and pan-fried, resulting in a spicy, tangy pancake.
Pajeon: This is a scallion pancake, made by mixing scallions with a flour batter and pan-frying it. Seafood, such as shrimp or squid, is often added.
Bindaetteok: Also known as mung bean pancake, this variety is made by grinding soaked mung beans into a batter, adding vegetables and meat, and pan-frying it.
Hobakjeon: This is a variety of Jeon made with zucchini. The zucchini is sliced, coated in flour and egg, and pan-fried.

Preparation[edit | edit source]

The preparation of Jeon involves mixing the main ingredients with a flour batter and pan-frying it in oil. The batter is typically made from wheat flour, but other types of flour, such as buckwheat or rice flour, can also be used. The ingredients are mixed with the batter and pan-fried until golden brown. The resulting dish is typically served with a dipping sauce made from soy sauce, vinegar, and chili pepper flakes.

Cultural Significance[edit | edit source]

Jeon is a traditional dish in Korean cuisine and is often served during special occasions and holidays, such as Chuseok (Korean Thanksgiving) and Seollal (Korean New Year). It is also a popular anju, or food to eat while drinking alcohol, especially with traditional Korean liquors like soju and makgeolli.