Although jeon can be considered a type of buchimgae in a wider sense, buchimgae and jeons are different dishes. Jeons are smaller and made with fewer ingredients than buchimgae.
Learn how to make jeon, savory Korean fritters, for a flavorful crowd-pleasing appetizer or weeknight dinner.
Jeon can be traced back to at least the Joseon dynasty (1392 to 1910), where it (and many of today’s most delicious Korean dishes) featured in royal court cuisine. As with bulgogi or kimchi, many...
The Korean word "jeon" is often translated as "pancake," but jeon are not just a breakfast food, they're eaten at all meals as side dishes, or as snacks. At their simplest they're food coated in flour and egg and then pan-fried with a bit of oil.
Jeon are simple flat cakes of vegetables, fish or meat coated with a flour and egg batter and pan fried. These delicious cakes are served as a side dish or as a complete meal.
There’s something for everyone, from the crispy Kkochi Jeon to the flavourful Saengsun and Saewoo Jeon. You can create these delicious pan-fried dishes at home with simple ingredients and step-by-step instructions.
Jeon, also known as Korean pancakes, represents a number of pancake-like dishes in Korean cuisine that are often served as appetizers, side dishes, or consumed as snacks. Although jeon are typically prepared in savory versions, there are also some sweet varieties of these flavorful pancakes.
Jeon isn't just a rainy day exclusive; it's popular year-round as a snack (안주, anju, food served with alcoholic beverages), a side dish (반찬, banchan), or even a light meal.