"Jeon" is a traditional Korean dish. Jeon are foods where ingredients are coated in a batter made of flour or eggs, then pan-fried in oil. Jeon has been documented since the Joseon Dynasty, and it is believed to have existed even earlier. Traditionally, jeon was cooked during holidays or important events, and many families still make jeon during korean holidays today.
There are various types of jeon. The most representative ones are pajeon (scallion pancake), kimchijeon (kimchi pancake), haemul pajeon (seafood scallion pancake), and buchujeon (chive pancake).
While it can be challenging to describe "jeon" in English and the term "pancake" is often used, jeon is very different from pancakes as they are not sweet.
The image above shows "Kimchi jeon". (It's very very delicious.)
The image above shows Buchujeon (Chive Pancake).
The image above shows Haemul Pajeon (Seafood Scallion Pancake).
Especially, Haemul Pajeon (Seafood Scallion Pancake) is very delicious with various seafood toppings.
Personally, I like Baechujeon (Napa Cabbage Pancake) and Gamjajeon (Potato Pancake).
Additionally, there are many other types of jeon such as Guljeon (Oyster Pancake), Saengseon Jeon (Fish Pancake), Yukjeon (Beef Pancake), and Goguma Jeon (Sweet Potato Pancake).
The image above shows Gamjajeon (Potato Pancake).
In Korea, it is a common belief that eating pajeon (scallion pancake) or kimchijeon (kimchi pancake) with makgeolli (Korean rice wine) is perfect for rainy days.
Most types of jeon are typically dipped in a soy sauce-based dipping sauce. This dipping sauce usually includes soy sauce and vinegar, and it can also contain ingredients like red pepper powder, sesame oil, and sesame seeds. Dipping jeon in this sauce makes it even more delicious.