Jeon (food)
Jeon (Korean: 전, 煎) 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. 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").
| 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 | 전 |
|---|---|
| Hanja | 煎 |
| Revised Romanization | jeon |
| McCune–Reischauer | chŏn |
| IPA | [tɕʌn] |
| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
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