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Jeon (food)

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Jeon (food)

Jeon
Pajeon, a variety of jeon mainly made with green onion
Alternative names jun, chon, buchimgae, jijimgae, jijim
Course Appetizer, banchan (side dish), anju
Place of origin Korea
Region or state Korean-speaking areas
Main ingredients sliced meats, poultry, seafood, and vegetables, flour batter or egg batter
Cookbook: Jeon 
Jeon
Hangul 전, 전유어, 전유화, 저냐, 부침개, 지짐, 지짐개
Hanja 煎, 煎油魚, 煎油花, none, none, none, none
Revised Romanization jeon, jeonyueo, jeonyuhwa, jeonya, buchimgae, jijim, jijimgae
McCune–Reischauer chŏn, chŏnyuŏ, chŏnyuhwa, chŏnya, puch'imgae, chijim, chijimgae

Jeon (also spelled chŏn), buchimgae, jijimgae, or jijim refer to many pancake-like dishes in Korean cuisine. It has been also called jeonyueo or jeonyuhwa, especially in Korean royal court cuisine. Sometimes, jeonya (Hangul저냐) is used as an abbreviated term for the two. Jeon is made with various ingredients such as sliced meats, poultry, seafood, and vegetables depending on the style and mixed with flour batter or coated with egg batter and then pan-fried with oil.

Jeon is commonly eaten as an appetizer, as banchan (small side dishes), or as anju (food to eat while drinking). Jeon is also served as an important food for jesasang (Hangul제사상; hanja祭祀床) and janchi Hangul잔치; feast). The jeon used for jesa is called gannap (Hangul간납; hanja干納 or 肝納) or gannam (Hangul간남; hanja肝南) which is made with beef liver, omasum, or fish along with vegetables and green onions on a skewer.[1]

Jeon are sometimes eaten as a sweet dessert; one such variety is called hwajeon (literally "flower jeon"). Bindaetteok (mung bean pancake), pajeon (green onion pancake), and kimchijeon are popular jeon in South Korea. The jeon name commonly follows its main ingredient.

Types

Meat

  • Yukjeon (육전 肉煎), made with shredded beef[2]
  • Wanjajeon (완자전) or wanja (완자); also named donggeurang ttaeng (동그랑땡), small ball-shaped jeon comprising minced beef, tofu, and vegetables, coated with wheat flour and egg batter[3][4]
  • Ganjeon (간전), made with beef liver[5]
  • Cheonyeopjeon (처녑전), made with omasum[6]
  • Meat jun, a popular Korean dish in Hawaii.

Seafood

Saengseonjeon (생선전 生鮮煎) is a generic term referring to any jeon made with fish. Generally, white fish is preferred for making jeon. Whereas haemul jeon (해물전 海物煎) includes jeon made with not only fish but also paeryu (패류 shellfish), shrimp and octopus.

  • Mineojeon (민어전 民魚煎), made with croaker[7]
  • Daegujeon (대구전 大口煎), made with Pacific cod[8]
  • Guljeon (굴전), made with oysters[9]
  • Daehajeon (대하전 大蝦煎), made with fleshy prawn[10]
  • Saewoojeon (새우전), made with shrimp[11]

Vegetables and mushrooms

Others

Gallery

See also

Notes

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References

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