Writer: Karthiha Kamatchi (Ghaziabad, Uttar Pradesh, India)
Editor: Bagmita Gogoi (Tinsukia, Assam, India)
Discover the delicious world of Jeon, Korea’s savory pancakes, known for their versatility, cultural significance, and mouthwatering flavors!
When it is rainy, we always crave Pakoda and Chai in India. Similarly, the people of South Korea go crazy to have Jeon with Makgeolli when it is rainy. Jeon, also known as Korean Pancakes or flat cakes, is loved by everyone from young children to adults and the elderly.
Side dishes, appetizers, or snacks are some of the many ways in which it is often served. Jeon is nothing but fritters; instead of deep frying it in heated oil, it is cooked pan-fried. It is one of the most versatile and easiest foods to make. You do not need to go to any prior grocery shopping, especially for this. Whatever you find in the fridge can be used to make a Jeon.
Picture credits: heythattastesgood.com
Varieties of Jeon
Kimchi is one of the staple foods in South Korea, and guess what? Jeon can be made with Kimchi. Kimchi Jeon is one of the common jeons made in Korean households. Jeon can be cooked with any vegetable, meat, seafood, etc. You would only need some flour, water, and Kimchi.
Another widely enjoyed Jeon is Pajeon, also known as spring onion pancake, which is commonly cooked in South Korea. As Kimchi and spring onions are a few ingredients that are always available in a Korean kitchen, these jeons are made extensively. The whole drill is to mix flour and water, bring it to a good consistency, and add any ingredient you like, be it vegetables or any kind of meat or seafood.
Video credits: Maangchi
Jeon in different festive seasons and events
Chuseok without Jeon is inevitable. Chuseok is one of the important festivals in South Korea. We can also describe it as Thanksgiving. Everyone in the family comes together to celebrate a good harvest for the year. Jeon is made literally in bulk. Four to five people come together to make different types of jeon like Kkochi Jeon (Skewers), Pajeon, Kimchi Jeon, Haemul (Seafood) Jeon, etc. The same is done during the festival of Seollal, meaning the Korean Lunar New Year.
Jeon is also made for big celebrations called Janchi, where various dishes, including Jeon, are made in bulk to serve the many guests attending the event. Jeons also holds cultural significance and is often reserved for Jesa, a funeral or a ceremony for honoring the ancestors or dead relatives.
Picture credits: futuredish.com
Jeon as a side dish
Though Jeon is widely known to be prepared at festivals, Koreans like to have Jeon as their appetizer or Anju, which means drinking snacks, on a daily basis. Jeon is famously paired up with Makgeolli, also known as rice milk wine. One bite of the Jeon and later sipping Makgeolli from a brass bowl to wash out the oiliness from the Jeon is the perfect combination. For people who cannot drink alcohol, have it with Sikhye, which is a common rice drink.
Picture credits: Korea.net
Jeon as seasonal food
Gamjajeon, known as grated potato pancakes, is very popular in the region of Gangwon-do. Potato farming is widely done in the province of Gangwon-do. After the harvest of the potatoes, the farmers in that region have Gamjajeon with Makgeolli to celebrate it. Oysters are a must-have food in winter in South Korea. November to early February are the months to get fresh oysters, and that is when Kkul Jeon is made, meaning oyster fritters are made.
Video Credits: @AaronandClaire
Conclusion
The best crispy, hot Jeons are widely available in Korean local markets. The jeons from those kinds of markets are known to be authentic and way better than the ones made at home. In markets like Gwanjang Shijang, Namdaemun Shijang, etc, we can get Hobakjeon (Korean Zucchini pancakes), Buchu Jeon (Korean Leeks pancakes), Kkul jeon (Oyster pancakes), Nokdu Buchingae (Grounded Mung Bean pancakes), and the list can go on and on. There is no limitation to the ingredients that can be used to make Jeons, and that’s what makes this dish so special. This could be customized according to individual tastes. I hope this gives us a good sneak peek into Korean food.
Try making Jeon on your own and let us know which type you made and how your experience turned out in the comment section below!
Jeon and Makgeolli on a rainy day? Count me in! 🌧️🥞🍶 Perfect Seoul-style comfort vibes 😌
Yeaahh…so tasty ❤️🎀
Wanna taste🤌❤️
Looks tempting
It is similar like cheela in india ❤️😋
I love pancake specially these one 🫣☺️
It’s really taste.I have eaten it a lot in Korean restaurants. 🥰🥰🤤🤤
Reading this made me crave Jeon so bad 😂 never knew it’s such a big part of Korean culture!
Woah! I never thought like the dish I make in my house is also part of -korean food like I always make savoury pancake adding different vegetables it’s just that I spread it like dosa I make potato grated pancakes at my home various time but don’t know that it has particular name in Korean cuisine and finally I got something totally vegetarian jeons well now I want to try the recipe of jeons because it’s not possible for me to go to Korea- to have it so I just make it on my own well —article is too impressive and specially for a food lover like me it’s heaven
Kimchi is like an achar in India. You eat almost with everything. And now kinchi jeon on rainy day is something worth trying. Never knew pancakes can have this much variety hobakjeon, khul jeon. Thanks to this informative article .
“I really enjoyed this read — I didn’t know how many kinds of Jeon there were and how tied they are to festivals like Chuseok and rainy days. The part about pairing Jeon with Makgeolli makes me want to try it for myself. I’m planning to make a veggie Jeon next weekend and finally give it a shot!”
I’ve eaten Jeon before, and I swear it’s so delicious! Just like we eat pakoda with chai, Jeon is a must with makgeolli. I’ve tried kimchi Jeon before, but now I want to try other types of Jeon too.
Such a delightful read! The way the article traces the journey of Jeon—from a rainy-day Korean snack with makgeolli to a versatile dish enjoyed during festivals—really brings the flavour and culture alive. Big thanks to the writer and editor for making us crave Jeon and appreciate its rich story.
It is quite similar to the indian style pancake…i once tried making it jn veg style but i messed up the taste….maybe i will try making it again sometime and hope it will taste good thjs time
This was such a fun and mouthwatering read! I love how you connected Jeon to India’s rainy-day craving for pakoda and chai—it instantly made the culture feel relatable. The descriptions of different jeon varieties and festival traditions were so vivid. Now I’m seriously craving some hot, crispy jeon with makgeolli!
I absolutely loved reading about Jeon,it’s fascinating how a simple pancake can hold so much cultural significance! I especially like how it’s tied to rainy days, festivals like Chuseok, and even ancestral ceremonies. The variety is amazing, from Kimchi Jeon to oyster Kkul Jeon, and pairing it with Makgeolli sounds like the perfect comfort combo. Reading this makes me want to try making Jeon at home and experiment with different ingredients. Definitely adding it to my foodie bucket list!
I loved reading about jeon itsamazing how such a simple dish carries so much tradition and comfort. From kimchi to oyster jeon, every variety sounds delicious, and with makgeolli it feels like the perfect soulful food. It truly makes you admire how food tells culture.
I love how this article begins. Written so simply yet clearly, i enjoyed knowing more varieties “Jeon” .Would love to try it
This article is a delightful deep dive into the world of Jeon, blending food, culture, and tradition so seamlessly. The comparisons with Indian snacks make it even more relatable, and the explanations of festive and seasonal Jeons are wonderfully informative. A truly mouthwatering and well-written piece!
A warm and engaging look into the cultural soul of Korean comfort food, this piece beautifully parallels Indian and Korean rainy-day cravings. It highlights Jeon’s versatility, seasonal relevance, and deep-rooted traditions in a way that feels both informative and relatable.
“This was such a delightful and mouthwatering read! I especially loved how you connected the Korean tradition of Jeon and Makgeolli to our Indian craving for Pakoda and Chai on rainy days—it makes the culture feel so relatable.
I had no idea there were so many varieties beyond just Kimchi Jeon; learning about the regional Gamjajeon from Gangwon-do and the seasonal oyster Kkul Jeon was really interesting. It’s also fascinating to see the deep cultural significance Jeon holds, from being a festive staple during Chuseok to its respectful role in Jesa ceremonies.
The fact that it’s so versatile and can be made with whatever is in the fridge makes me want to head to the kitchen right now! I’m definitely going to try making a vegetable-loaded Buchu Jeon this weekend. Thank you for such an insightful peek into Korean comfort food!”
Such a cozy read! The Pakoda–Chai and Jeon–Makgeolli comparison is spot on, and I loved how you explained Jeon’s cultural, seasonal, and festive importance so simply. It really makes Jeon feel warm, nostalgic, and irresistible.
In kdramas i have often seen these pancakes especially paggeon if i am not wrong ,and they all looks so tempting!
Wow, I just came across the veg version of Korean pancakes on Insta, and now I’m reading this article today-feels like a sign! I’m definitely going to try making a vegetarian Jeon soon, and pair it with Sikhye for the full experience. Can’t wait to experiment and share how it turns out with you all!