Jeon (food)

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Jeon (also spelled jun), also called jeonya, jeonyu, jeonyueo, and jeonyuhwa, refers to a dish made by seasoning whole, sliced, or minced fish, meat, vegetables, etc., and coating them with wheat flour and egg wash before frying them in oil.[1] Although jeon can be considered a type of buchimgae in a wider sense, buchimgae and jeon are different dishes.

Samsaek jeon[edit]

Bindaetteok[edit]

한국어: 빈대떡
English: Bindaetteok, made with a batter based on ground mung bean

Memiljeon[edit]

한국어: 메밀전
English: Memiljeon, made with a batter based on ground buckwheat. Depending on how much the buckwheat grain skins are shaved, the color of memiljeon is different.

Gamjajeon[edit]

한국어: 감자전
English: Gamjajeon, made with a batter based on grated potato

Pajeon[edit]

한국어: 파전
English: Pajeon, scallion pancake

Kimchijeon[edit]

Fish[edit]

Vegetables and mushroom[edit]

Others[edit]

Shops[edit]

For special occasions[edit]

  1. . Basic Korean dictionary. National Institute of Korean language.