jeon

Jeon is a family of savory Korean pancakes made by pan-frying ingredients that are coated in seasoned flour or a light batter. The result is a crisp exterior with a tender interior, often made with a combination of vegetables, seafood, meat, or tofu. The term encompasses a variety of preparations rather than a single recipe.

Common varieties include pajeon, a green onion pancake that sometimes includes seafood; haemul pajeon, a seafood and green onion version; kimchi-jeon, made with aged kimchi and a chewy crust; and nokdujeon, a mung bean pancake that can be filled with vegetables or seafood. Regional and seasonal variations also exist, using ingredients such as potatoes, zucchini, mushrooms, or peppers. Breading and batter can range from a light dusting of flour to a thicker, egg-enriched mixture.

Preparation typically involves mixing the chosen ingredients with flour or a batter, seasoning with salt or soy sauce, and frying in a shallow layer of oil until the edges are crisp and the inside is cooked through. Some recipes rely on a crisp batter, while others focus on a quick sear to preserve the vegetables’ texture. A dipping sauce made from soy sauce, vinegar, sugar, garlic, and sometimes sesame seeds or chili paste is commonly served alongside.

Cultural context: jeon is often enjoyed as anju, a snack consumed with alcoholic beverages, and as a popular item during gatherings or festive occasions. It has a long history in Korean cuisine and appears in traditional cookbooks from the Joseon era, reflecting its enduring presence in Korean culinary practice.