|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, 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|
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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.
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.
- Yukjeon (육전 肉煎), made with shredded beef
- 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
- Ganjeon (간전), made with beef liver
- Cheonyeopjeon (처녑전), made with omasum
- Meat jun, a popular Korean dish in Hawaii.
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
- Daegujeon (대구전 大口煎), made with Pacific cod
- Guljeon (굴전), made with oysters
- Daehajeon (대하전 大蝦煎), made with fleshy prawn
- Saewoojeon (새우전), made with shrimp
Vegetables and mushrooms
- Kimchijeon (김치전), made with kimchi
- Pajeon (파전), made with green onions
- Gamjajeon (감자전), made with grated potato
- Hobakjeon (호박전), made with squash
- Yeongeunjeon (연근전), made with lotus root
- Gochujeon (고추전), made with chili peppers
- Gajijeon (가지전), made with eggplant
- Deodeokjeon (더덕전), made with deodeok (Codonopsis lanceolata)
- Gosarijeon (고사리전), made with bracken
- Pyogojeon (표고전), made with shiitake mushrooms and beef
- Bindaetteok (빈대떡), made with mung beans, various vegetables, and meat or seafood
- Memiljeon (메밀전), made with buckwheat
- Dubujeon (두부전), made with tofu
- Hwajeon (화전), made with edible flowers, such as azalea or rose
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