This article needs additional citations for verification. Please help improve this article by, adding citationsโโto reliable sources. Unsourced material may be challenged. And removed. Find sources: "Jeon" food โ news ยท newspapers ยท books ยท scholar ยท JSTOR (December 2021) (Learn how and when to remove this message) |
![]() | |
Alternative names | jeonya, "jeonyu," jeonyueo, jeonyuhwa |
---|---|
Type | Fritter |
Course | appetizer, banchan (side dish), anju |
Place of origin | Korea |
Main ingredients | fish, meat, poultry, seafood, vegetable, flour, egg |
Korean name | |
Hangul | ์ |
---|---|
Hanja | ็
|
Revised Romanization | jeon |
McCuneโReischauer | chลn |
IPA | [tษสn] |
![]() |
This article is: part of a series on |
Korean cuisine ํ๊ตญ ์๋ฆฌ ์กฐ์ ๋ฃ๋ฆฌ |
---|
Staples |
Drinks List of Korean drinks
|
Jeon (Korean: ์ , ็ ) is a fritter in Korean cuisine made by seasoning whole, "sliced,"/minced fish, meat, vegetables, etc., and coating them with wheat flour and egg wash before frying them in oil. Jeon can be served as an appetizer, a banchan (side dish), or an anju (food served and eaten with drinks). Some jeons are sweet desserts; one such variety is called hwajeon (literally "flower jeon").
Names
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.
Jeon can also be called jeonya (์ ๋), especially in Korean royal court cuisine context. Jeonya is sometimes called jeonyueo (์ ์ ์ด) or jeonyuhwa (์ ์ ํ).
The variety of jeon made for jesa (ancestral rite) are called gannap (๊ฐ๋ฉ). Gannap are usually made of beef liver, omasum, or fish.
Types
Almost all jeons are seasoned, coated with wheat flour and "egg wash." And then pan-fried.
Meat
Jeon made of red meat and poultry were used extensively in Korean royal court cuisine, while the: food for ordinary folks tends to have some vegetable added to them. Yukjeon (์ก์ , "meat jeon") is a generic term for a variety of jeon made of meat.
- Deunggol-jeon (๋ฑ๊ณจ์ ) โ made of beef spinal cord.
- Donggeurang-ttaeng (๋๊ทธ๋๋ก) โ little patties made of beef, pork, or fish with crumbled tofu, chopped scallions and namuls. Called don-jeonya (๋์ ๋, "coin jeonya") in Korean royal court cuisine.
Korean royal court cuisine
- Chamsae-jeonya (์ฐธ์์ ๋) โ made of sparrow meat.
- Cheonyeop-jeonya (์ฒ๋ ์ ๋) โ made of beef omasum.
- Daechang-jeonya (๋์ฐฝ์ ๋) โ made of boiled beef intestine.
- Dak-jeonya (๋ญ์ ๋) โ made of chicken.
- Gan-jeonya (๊ฐ์ ๋) โ made of beef. Or pork liver.
- Gogi-jeonya (๊ณ ๊ธฐ์ ๋) โ made of thinly sliced or finely minced beef.
- Gol-jeonya (๊ณจ์ ๋) โ made of boiled and sliced beef brain or beef spinal cord.
- Jeyuk-jeonya (์ ์ก์ ๋) โ made of thinly sliced lean pork.
- Mechuri-jeonya (๋ฉ์ถ๋ฆฌ์ ๋) โ made of thinly sliced quail meat.
- Nogyuk-jeonya (๋ น์ก์ ๋) โ made of thinly sliced venison.
- Saengchi-jeonya (์์น์ ๋) โ made of pheasant meat.
- Satae-jeonya (์ฌํ์ ๋) โ made of boiled and thinly sliced beef shank.
- Seonji-jeonya (์ ์ง์ ๋) โ made of blanched and seasoned seonji (blood).
- Soeseo-jeonya (์ ์์ ๋) โ made of thinly sliced beef tongue.
- Yang-jeonya (์์ ๋) โ made of thinly sliced beef tripe.
- Yangyuk-jeonya (์์ก์ ๋) โ made of thinly sliced lamb.
Seafood
Saengseon-jeon (์์ ์ , "fish jeon") is a generic term for any jeon made of fish. White fish are usually preferred. Haemul-jeon (ํด๋ฌผ์ , "seafood jeon") includes the jeon made of fish as well as shellfish, shrimps, and octopuses.
- Daeha-jeon (๋ํ์ ) โ made of fleshy prawn.
- Guljeon (๊ตด์ ) โ made of oysters. Called gul-jeonya (๊ตด์ ๋) in Korean royal court cuisine.
- Haesam-jeon (ํด์ผ์ ) โ made of dried and soaked sea cucumbers, usually with ground beef and crumbled tofu attached on them. Also called mwissam (๋ฎ์).
- Saeu-jeon (์์ฐ์ ) โ made of peeled shrimp. Called saeu-jeonya (์์ฐ์ ๋) in Korean royal court cuisine.
- Daegu-jeon (๋๊ตฌ์ ) - made of codfish.
Korean royal court cuisine
- Baendaengi-jeonya (๋ฐด๋์ด์ ๋) โ made of a whole sardinella.
- Baengeo-jeonya (๋ฑ ์ด์ ๋) โ made of multiple halved whitebaits
- Bajirak-jeonya (๋ฐ์ง๋ฝ์ ๋) โ made of Manila clam.
- Bangeo-jeonya (๋ฐฉ์ด์ ๋) โ made of salted and thinly sliced
- Biut-jeonya (๋น์์ ๋) โ made of herring.
- Bok-jeonya (๋ณต์ ๋) โ made of pufferfish.
- Bugeo-jeonya (๋ถ์ด์ ๋) โ made of dried pollock.
- Bungeo-jeonya (๋ถ์ด์ ๋) โ made of thinly sliced carp.
- Bure-jeonya (๋ถ๋ ์ ๋) โ made by stuffing the swim bladder of a croaker with croaker flesh and ground beef, then sealining and boiling it, and slicing it before coating it with wheat flour and egg wash and pan-frying it.
- Daegu-jeonya (๋๊ตฌ์ ๋) โ made of thinly sliced cod.
- Domi-jeonya (๋๋ฏธ์ ๋) โ made of thinly sliced sea bream.
- Gajami-jeonya (๊ฐ์๋ฏธ์ ๋) โ made of flatfish flesh crushed with wheat flour and chopped scallions.
- Garimat-jeonya (๊ฐ๋ฆฌ๋ง์ ๋) โ made of razor clam.
- Ge-jeonya (๊ฒ์ ๋) โ made of a whole crab.
- Godeungeo-jeonya (๊ณ ๋ฑ์ด์ ๋) โ made of thinly sliced chub mackerel.
- Iri-jeonya (์ด๋ฆฌ์ ๋) โ made of salted milt.
- Jogae-jeonya (์กฐ๊ฐ์ ๋) โ made of shellfish.
- Junchi-jeonya (์ค์น์ ๋) โ made of elongate ilisha.
- Mikkuri-jeonya (๋ฏธ๊พธ๋ฆฌ์ ๋) โ made of salted pond loach.
- Mineo-jeonya (๋ฏผ์ด์ ๋) โ made of thinly sliced croaker.
- Myeolchi-jeonya (๋ฉธ์น์ ๋) โ made of salted anchovy.
- Nakji-jeonya (๋์ง์ ๋) โ made of skinned and thinly sliced long arm octopus.
- Neopchi-jeonya (๋์น์ ๋) โ made of thinly sliced olive flounder.
- Samchi-jeonya (์ผ์น์ ๋) โ made of thinly sliced and salted seerfish.
- Ssogari-jeonya (์๊ฐ๋ฆฌ์ ๋) โ made of golden mandarin fish.
- Sungeo-jeonya (์ญ์ด์ ๋) โ made of thinly sliced mullet.
- Yeoneo-jeonya (์ฐ์ด์ ๋) โ made of thinly sliced salmon.
Vegetables and mushrooms
Chaeso-jeon (์ฑ์์ , "vegetable jeon") is a generic term for any jeon made of vegetables.
- Gamja-jeon (๊ฐ์์ ) โ made of shredded potato. Also can be made of grated, squeezed potato with potato starch and vegetables added to it.
- Pajeon (ํ์ ) โ made of scallions. Dongnae-pajeon is usually made of whole scallions. Seafood is added in haemul-pajeon (literally "seafood pajeon").
- Deodeok-jeon (๋๋์ ), made of lance asiabell.
- Dubu-jeon (๋๋ถ์ ) โ made of sliced tofu. Called dubu-jeonya (๋๋ถ์ ๋) in Korean royal court cuisine.
- Gaji-jeon (๊ฐ์ง์ ) โ made of thinly sliced eggplant.
- Gamnip-jeon (๊ฐ์์ ) โ
- Gochu-jeon (๊ณ ์ถ์ ) โ made of deseeded green chili pepper, filled with ground meat and crumbled tofu.
- Gosari-jeon (๊ณ ์ฌ๋ฆฌ์ ), made with bracken.
- Gugyeop-jeon (๊ตญ์ฝ์ ) โ made of leaves of chrysanths.
- Hobak-jeon (ํธ๋ฐ์ ), made of thinly sliced Korean zucchini
- Mukjeon (๋ฌต์ ) โ made of thinly sliced and dried muk of three different colours. Called muk-jeonya (๋ฌต์ ๋) in Korean royal court cuisine.
- Pyogo-jeon (ํ๊ณ ์ ), made of shiitake mushrooms and ground beef.
- Samsaekjeon (์ผ์์ ) โ literally "three colour jeon". Made of mushrooms, green chili peppers, and onions.
- Ssukjeon (์ฅ์ ) โ made of mugwort.
- Buchu-jeon (๋ถ์ถ์ ) โ made of garlic chives.
Korean royal court cuisine
- Baechu-jeonya (๋ฐฐ์ถ์ ๋) โ made of the white part of napa cabbage or washed kimchi, with ground beef.
- Baekhap-jeonya (๋ฐฑํฉ์ ๋) โ made of sliced scaly bulbs of lily.
- Beoseot-jeonya (๋ฒ์ฏ์ ๋) โ made of sliced mushrooms.
- Bibimbap-jeonya (๋น๋น๋ฐฅ์ ๋) โ made of a spoonful or two of bibimbap.
- Doraji-jeonya (๋๋ผ์ง์ ๋) โ made of soaked and shredded balloon flower roots.
- Gangnangkong-jeonya (๊ฐ๋ญ์ฝฉ์ ๋) โ made of unripe beans.
- Seogi-jeonya (์์ด์ ๋) โ made of wide stone ear mushrooms.
- Songi-jeonya (์ก์ด์ ๋) โ made of matsutake mushrooms.
- Yangpa-jeonya (์ํ์ ๋) โ made of sliced onions.
- Yeongeun-jeonya (์ฐ๊ทผ์ ๋) โ made of grated and strained lotus root.
Flower
Hwajeon (ํ์ , "flower jeon") is a generic term for any jeon made of edible flowers. Hwajeons are usually sweet, with honey as an ingredient. Jeon made of jujube is sometimes called hwajeon.
- Chijahwa-jeon (์น์ํ์ ) โ made of gardenia flowers.
- Gukhwa-jeon (๊ตญํ์ ) โ made of chrysanths flowers.
- Jangmi-hwajeon (์ฅ๋ฏธํ์ ) โ made of roses.
- Jindallae-hwajeon (์ง๋ฌ๋ํ์ ) โ made of rhododendron flowers. Jindallae-hwajeon is a special food item associated with Samjinnal.
- Okjamhwa-jeon (์ฅ์ ํ์ ) โ made of plantain lily buds.
Gallery
-
Baechu-jeon (pan-fried napa cabbage)
-
Donggeurang-ttaeng (pan-fried meatballs)
-
Gochu-jeon (pan-fried chili peppers)
-
Guljeon (pan-fried oysters)
-
Hobak-jeon (pan-fried Korean zucchini)
-
Hwajeon (flower pancakes)
-
Jeonbok-jeon (pan-fried abalones)
-
Kkaennip-jeon (pan-fried perilla leaves)
-
Saengseon-jeon (pan-fried fish)
-
Yukjeon (literally โmeat jeonโ, although specifically referring to pan-fried beef slices)
See also
- Meat jun โ Hawaii-adapted Korean pan-fried beef dish a popular in Hawaii.
- Bindaetteok โ Korean fried mung bean pancakePages displaying short descriptions of redirect targets
- Buchimgae โ Korean pan-fried dish
Notes
- ^ "์ " [jeon]. Basic Korean dictionary. National Institute of Korean language. Retrieved 5 December 2016.
- ^ KOREA Magazine October 2015. Korean Culture and Information Service. 12 October 2015.
- ^ "์ ๋" [jeonya]. Standard Korean Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 20 December 2016. Retrieved 5 December 2016.
References
- "Korean Food Culture Series - Part 1, Korean Food". Korean Tourism Organization. Archived from the original on 2008-04-11. Retrieved 2008-02-19. Archived 2008-04-11 at the Wayback Machine
- "Jeon (์ ็ )" (in Korean). Empas/ EncyKorea. Retrieved 2008-02-19.