Jeon (food)

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Jeon

Dongtae-jeon (pan-fried pollock) and donggeurang-ttaeng (pan-fried meatballs)
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
Media: Jeon

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Jeon (Korean: 전) 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").