Jeon (food)


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  Media: Jeon
Hangul 전, 전유어, 전유화, 저냐, 부침개, 지짐, 지짐개
Hanja , 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 (Hangul: 저냐) 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 (Hangul: 제사상; Hanja: 祭祀床) and janchi Hangul: 잔치; feast). The jeon used for jesa is called gannap (Hangul: 간납; Hanja: 干納 or 肝納) or gannam (Hangul: 간남; 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.




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.

Vegetables and mushrooms



See also


  1. Yoon, Seoseok (윤서석) (1991). 간납 [Jeonbuk Food Culture Plaza, Korean cuisine terms] (in Korean). Mineumsa.
  2. 전 (煎) (in Korean). Daum Encyclopedia. Retrieved 2013-04-09.
  3. 동그랑땡 (in Korean). Donga Woman. 2006. Retrieved 2013-04-05.
  4. "Recipe for Korean Tofu and Meat Patties (Wanja Jun)". Retrieved 2013-04-09.
  5. 간전 (in Korean). Retrieved 2013-04-09.
  6. 처녑전 (in Korean). Jeonbuk Food Culture Plaza. Retrieved 2013-04-09.
  7. 면어 (in Korean). 디지털안산문화대전. Retrieved 2013-04-09.
  8. 대구전 (in Korean). Manupan. Retrieved 2013-04-09.
  9. 굴전 (in Korean). Jeonbuk Food Culture Plaza. Retrieved 2013-04-09.
  10. 대하전유어 (in Korean). Jeonbuk Food Culture Plaza. Retrieved 2013-04-09.
  11. 새우전 (in Korean). Manupan. Retrieved 2013-04-09.
  12. 1 2 "A List of Korean Savory Pancakes". Retrieved 2013-04-05.
  13. 감자전 (in Korean). Donga. Archived from the original on 2004-02-27. Retrieved 5 April 2013.
  14. "Korean Fried Zucchini (Hobak Jun) Recipe". Retrieved 2013-04-09.
  15. 연근전 (in Korean). Menupan. Retrieved 2013-04-09.
  16. "Green chili pepper pancake (gochujeon) recipe". Retrieved 2013-04-09.
  17. "Gajijeon 가지전 - Pan-fried Eggplant". HannaOne. Retrieved 2013-04-09.
  18. 더덕전 (in Korean). Donga Woman. Retrieved 2013-04-09.
  19. 고사리전 (in Korean). Seoul Hansalim. Retrieved 2013-04-09.
  20. Chung, Soon Yung (2001). Korean Home Cooking. Stuffed mushrooms with beef, Pyogojeon. Tuttle Publishing. p. 65p. ISBN 0-7946-5006-6. Retrieved 2008-04-02.
  21. 두부전 (in Korean). Menupan. Retrieved 2013-04-09.


Wikimedia Commons has media related to:
This article is issued from Wikipedia - version of the 10/30/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.