Monday, June 18, 2018

Jeon ( food )
jeon -

Jeon (jun), buchimgae, jijimgae, or jijim is the name for all the flour dadar in Korean food. In Korean culinary culinary terms, these foods are called jeonyueo or jeonyuhwa (sometimes abbreviated as jeonya). The dough is made from a mixture of flour and water.

The contents can be chicken, beef, seafood, or vegetables. After stirring with the contents, the dough is fried on a skillet with a little cooking oil or sesame oil.

Jeon is usually served as a banchan, an appetizer, or anju (a meal while enjoying an aperitif). In addition, jeon is an important food for jesasang (table ceremony for jesa, memorial day of death) and janchi (hangul: 잔치, festival).

Jeon served for jesa is called gannap (hangul: 간납, hanja: or ) or gannam (hangul: 간남, hanja: ). The contents of cow liver, belly books, fish, vegetables, and green onions.

The only type of jeon that tastes sweet like pancakes is hwajeon (jeon mixed with flowers). In South Korea, popular varieties of jeon are bindaetteok (green bean jeon), and pajeon (jeon leek), and kimchijeon (jeon kimchi).