Jeon (food)

Jeon
Dongtae-jeon (pan-fried pollock) and donggeurang-ttaeng (pan-fried meatballs)
Alternative namesjeonya, jeonyu, jeonyueo, jeonyuhwa
TypeFritter
Courseappetizer, banchan (side dish), anju
Place of originKorea
Main ingredientsfish, meat, poultry, seafood, vegetable, flour, egg
Korean name
Hangul
Hanja
Revised Romanizationjeon
McCune–Reischauerchŏn
IPA[tɕʌn]

Jeon (Korean) is a fritter in Korean cuisine made by seasoning whole, sliced, or minced fish, meat, vegetables, etc., and coating them with wheat flour and egg wash before frying them in oil.[1] 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").

  1. ^ "전" [jeon]. Basic Korean dictionary. National Institute of Korean language. Retrieved 5 December 2016.