Savoring Jeon: Deep into the Art of Korean Pancakes

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!