Today, we're inviting you to explore the
crispy world of "jeon," a traditional dish embodying the wisdom of
our ancestors.
Recreating these historic flavors allows
for a unique experience, bringing a taste of Korean history and culture right
to your table.
So, shall we dive into the delicious world
of "jeon" together?
Makgeolli is a traditional Korean rice
wine with a slightly sweet and tangy taste. It's commonly paired with savory foods like jeon. Unfiltered rice particles make it cloudy in appearance, giving it a distinct flavor profile that perfectly balances the crispy texture of
jeon.
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| Baechujeon, Cabbage Pancake [Photo credit] Korea Tourism Organization, Alex Bundo |
The Origin and History of Jeon
The term “jeon” originates from the Chinese
character "煎," meaning “to fry.”
It typically refers to a dish where
ingredients like vegetables, meat, or seafood are coated in a thin layer of
flour batter and fried until golden.
According to the late Joseon-era(1392–1910) record, Dongguk Sesigi, “Jeon refers to a pancake fried in oil.”
Jeon first emerged in the Goryeo period(918–1392), a time when Buddhism was prevalent, favoring vegetables over meat.
At that time, temple food relied heavily on vegetable-based jeon, highlighting the natural flavors of fresh ingredients.
As Confucianism rose to prominence in the
Joseon period, jeon became integral to ancestral rites and ceremonial tables.
Meat-based jeon also developed during this
time, often being a key dish at important gatherings and celebrations.
As a revered dish, jeon was primarily
reserved for significant occasions like ancestral rites, weddings, and
holidays.
Even today, it remains a staple of Korean
food culture, with each region offering its own unique versions and flavors.
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| Mixed jeon and makgeolli II [Photo credit] Korean Tourism Organization, Torai Republic |
Types of Jeon and Their Unique Appeal
There are countless types of jeon, each
offering a distinct taste and experience based on its ingredients and
preparation.
Below, we highlight seven popular varieties
based on their flavors, with detailed instructions on how to make Haemul Pajeon
(Seafood Scallop Pancake), which follows a similar cooking process to other
jeon varieties.
1) Pajeon (Green Onion Pancake)
The perfect partner on a rainy day, Pajeon combines the fresh crunch of scallions with a rich, savory flavor that pairs wonderfully with makgeolli.Simple and widely popular, Pajeon is loved
by all and easy to make.
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| Pajeon [Photo credit] Pixabay, Hyungtae Kim |
2) Dongtaejeon (Pollock Pancake):
Made with thin slices of pollock lightly seasoned with salt, Dongtaejeon is a common dish on ancestral tables.Its mild flavor and tender texture make it
appealing for all ages.
This light, subtly flavored jeon pairs well
with sweet rice syrup (jocheong) or yakgwa, a traditional Korean
confectionery.
Jocheong: A thick, sweet syrup made from rice, jocheong adds a mild sweetness
that enhances the flavor of savory dishes like jeon.
Yakgwa: A traditional fried honey cookie made with wheat flour and sesame
oil, often enjoyed with tea or as a sweet complement to savory flavors.
3) Hobakjeon (Pumpkin Pancake)
Hobakjeon is made by thinly slicing sweet pumpkin, resulting in a soft and moist texture that’s simply delightful.This mildly sweet flavor makes it a
favorite among children, allowing the whole family to enjoy it together.
When paired with the spiced warmth of
ginger tea, Hobakjeon takes on an even more special taste.
It’s also my personal favorite!
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| Hobakjeon [Photo credit] Pixabay, Kim Hyun Chun |
4) Kimchijeon (Kimchi Pancake):
Kimchijeon combines tangy aged kimchi with flour batter, blending the sourness of kimchi with the subtle savoriness of flour, making it a hit among kimchi lovers.This pancake is especially enjoyable with a
glass of soju, which enhances its flavors even more.
5) Gamjajeon (Potato Pancake)
Gamjajeon is made by finely grating potatoes, giving it a smooth texture and a nutty flavor unique to potatoes. It’s particularly satisfying when paired with beer.6) Nokdujeon (Mung Bean Pancake)
Ground mung beans are the star of nokdujeon, offering a nutty taste and a soft texture, presenting a different charm compared to potato pancakes.Nokdujeon pairs exceptionally well with
makgeolli.
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| Nokdujeon [Photo credit] Korea Tourism Organization, Torai Republic |
7) Gogi Wanjajeon (Meatball Pancake)
Gogi Wanjajeon is made by finely mincing meat, resulting in a rich, juicy flavor and a tender bite.This pancake is especially delicious when
enjoyed with soju.
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| Gogi Wanjajeon [Photo credit] Korea Tourism Organization, Torai Republic |
Special Jeon Recipe: Crispy Haemul Pajeon (Seafood and Scallion Pancake)
Let's dive into making Haemul Pajeon, one
of Korea's most beloved types of jeon.
With its crispy exterior and tender
interior, this seafood pancake is a simple yet delightful dish you can easily
prepare at home.
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| Haemul Pajeon [Photo credit] Korea Tourism Organization IR Studio |
[Ingredients]
l 200g scallions
l 300g assorted seafood (shrimp, squid, mussels, etc.)
l 400ml tempura or pancake flour
l 30g carrots
l 50g onions
l 2 eggs
l 100ml cooking oil
l 200ml water
l Salt and pepper to taste
[For Dipping Sauce]
l Soy sauce with pickled onions
l Pickled chili peppers
[Preparation & Cook]
- Ingredient Prep
l Rinse the scallions, drain, and cut them to match the pan’s length.
l Clean the seafood thoroughly, patting dry to remove any excess
moisture.
l Thinly slice the onions and carrots. If you like, you can also
finely slice some chili peppers for added spice.
- Batter Prep
l Combine the tempura or pancake flour with water to achieve a smooth
consistency. Season the batter with a pinch of salt and pepper.
l Gradually add more water if needed to avoid a too-thick batter. Dip
the scallions thoroughly in the batter, ensuring they’re evenly coated.
- Frying the Pancake
l Heat a pan over medium heat with cooking oil. Arrange the scallions,
onions, carrots, and seafood evenly on the pan.
l Pour in the beaten eggs evenly over the ingredients, followed by
additional batter to bind everything together.
l Fry over medium heat until both sides are golden and crispy.
[Serving]
Once the pancake is crisp and cooked through, transfer it to a plate and serve with dipping sauce or pickled sides.
Doesn’t the thought of that sizzling Haemul
Pajeon sound mouthwatering?
Naver Blog, How Many; Scallion Dishes(Korean)
All the ingredients can be found at a Korean market.
Please refer to the following blog post for
information on Korean ingredients.
Essential Korean Spices and Sauces: AComprehensive Guide for Home Cooks
In Conclusion: Creating a Special Day with Jeon, a Bite of History
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| Mixed jeon and makgeolli [Photo credit] Korean Tourism Organization, Torai Republic |
Each bite of jeon carries the rich flavors
of Korean tradition!
The beauty of making traditional foods at
home lies in the time spent together with family and friends. Gather around the
table, sharing stories while flipping pancakes—a simple way to reconnect with
the warmth of Korean culture.
That feeling of enjoying jeon with the
sound of rain and a glass of makgeolli is something anyone can savor, not just
Koreans.
So why not create one of those moments
yourself? Whenever you’re craving jeon, come back to this guide and craft your
own special version!
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