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Jeon (food)
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| 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 |
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| 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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Jeon (Korean: 전) 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.[1] 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").
- ^ "전" [jeon]. Basic Korean dictionary. National Institute of Korean language. Retrieved 5 December 2016.
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