Jeon (food)
(Redirected from Jeon (dish))
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]한국어: 빈대떡
English: Bindaetteok, made with a batter based on ground mung bean
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.
한국어: 감자전
English: Gamjajeon, made with a batter based on grated potato
한국어: 파전
English: Pajeon, scallion pancake
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Dongnae pajeon, Busan style pajeon
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Pajeon
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Pajeon
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Pajeon
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Haemul pajeon (seafood scallion pancake)
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Haemul pajeon with a bottle of beer
Fish
[edit]Vegetables and mushroom
[edit]-
Beoseot jeon, made with mushroom
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Sanma buchimgae, made with sanma (Dioscorea opposita)
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Ssukjeon, made with Artemisia princeps
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Gochujeon, made with green chili pepper
Others
[edit]-
Dubujeon, made with tofu
Shops
[edit]For special occasions
[edit]-
Jeon for jesa
- ↑ 전. Basic Korean dictionary. National Institute of Korean language. Retrieved on 5 December 2016.