Jeon (food)

jeon

hobakjeon made of aehobak
Alternative names	jeonya, jeonyu, jeonyueo, jeonyuhwa
Course	appetizer, banchan (side dish), anju
Place of origin	Korea
Region or state	Korea
Main ingredients	fish, meat, poultry, seafood, vegetable, flour, egg

Jeon (전) refers to a dish 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.Jeon can be made with ingredients such as fish, meat, poultry, seafood, and vegetable, and be served as an appetizer, a banchan (side dish), or an anju (food served and eaten with drinks). Some jeon are sweet desserts; one such variety is called hwajeon (literally "flower jeon").

Although jeon can be considered a type of buchimgae in a wider sense, buchimgae and jeon are different dishes.

Jeon can also be called jeonya (저냐), especially in Korean royal court cuisine context. Jeonya is sometimes called jeonyueo (전유어) or jeonyuhwa (전유화).

The variety of jeon made for jesa (ancestral rite) are called gannap (간납). Gannap are usually made of beef liver, omasum, or fish.

Almost all jeons are seasoned, coated with wheat flour and egg wash, and then pan-fried.

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 (육전, "meat jeon") is a generic term for a variety of jeon made of meat.

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