Seon (food)

Seon (Food)

Seon is a traditional Korean dish that is typically steamed and served as a main course or side dish. It is a type of jeon, which refers to many pancake-like dishes in Korean cuisine. However, unlike jeon, seon is not pan-fried but steamed, making it a healthier alternative.

Ingredients and Preparation

The main ingredients of seon can vary, but it often includes vegetables such as zucchini (hobak), eggplant (gaji), and mushrooms (beoseot), as well as proteins like tofu (dubu) and seafood. The ingredients are usually stuffed with a mixture of ground meat and seasonings, then steamed until fully cooked.

To prepare seon, the vegetables or tofu are first hollowed out to create a cavity for the stuffing. The stuffing is typically made from ground beef or pork, mixed with seasonings such as soy sauce (ganjang), sesame oil (chamgireum), and chopped green onions (pa). Once the stuffing is prepared, it is packed into the hollowed-out ingredients, which are then placed in a steamer and cooked until tender.

Varieties of Seon

There are several varieties of seon, each named after the main ingredient used. For example, hobakseon is made with zucchini, gajiseon with eggplant, and dubuseon with tofu. Each variety has its own unique flavor and texture, but all are characterized by their savory stuffing and soft, steamed exterior.

Serving and Eating

Seon is typically served warm, often with a dipping sauce made from soy sauce, vinegar (sikcho), and chili pepper flakes (gochugaru). It can be eaten as a main dish or as a side dish (banchan) as part of a traditional Korean meal.

Cultural Significance

In Korean culture, seon is often prepared for special occasions and celebrations, such as the lunar new year (Seollal) and the harvest festival (Chuseok). It is also a popular dish in Korean royal court cuisine (gungjung yori), reflecting its status as a delicacy.

See Also

• Korean cuisine
• Jeon (food)
• Banchan
• Gungjung yori