Jeon

What is Jeon?

Jeon are small, savoury or sweet fritters from Korea. They are made by seasoning ingredients like fish, meat, vegetables, or even edible flowers, then coating them in wheat flour and dipping them in beaten egg before pan-frying. The outside becomes golden and crisp, while the inside stays moist. Jeon can be made with a single main ingredient or a mix, and some types are filled or stuffed. There are also sweet versions, such as those made with flowers and honey.

Where does Jeon come from?

Jeon have a long history in Korean cooking, appearing in both royal court cuisine and everyday meals. The dish is closely linked to Korean ancestral rites, where special jeon called gannap are prepared. In the royal court, jeon were often made with a wide variety of meats, seafood, and vegetables, sometimes using rare or seasonal ingredients. Over time, jeon became popular throughout Korea, with many regional and family variations.

How is Jeon made?

To make jeon, the main ingredient—such as sliced fish, meat, vegetables, or flowers—is seasoned, then coated in wheat flour and dipped in egg wash. The pieces are then pan-fried in oil until the coating is golden. Some jeon are made by mixing ingredients together, forming small patties, or stuffing vegetables with fillings before frying. Sweet jeon, like hwajeon, use edible flowers and sometimes honey.

How and when is Jeon eaten?

Jeon are served in many ways: as appetizers, as banchan (side dishes) with rice, or as anju, food eaten with alcoholic drinks. They can be part of everyday meals or made for special occasions, such as festivals or ancestral rites. Jeon are often shared at the table, and different varieties may be served together. Sweet flower jeon are sometimes made for spring festivals.

Kinds of Jeon

There are many types of jeon, depending on the main ingredient. Meat jeon (yukjeon) use beef, pork, or poultry, while seafood jeon (saengseon-jeon, haemul-jeon) use fish, shrimp, or shellfish. Vegetable jeon (chaeso-jeon) include versions with potato, scallion, or tofu. Hwajeon are sweet fritters made with edible flowers. Royal court cuisine features unique jeon such as those made with sparrow, venison, or rare seafood.

What Jeon means

Jeon are an important part of Korean food culture, appearing in both daily life and ceremonies. For ancestral rites (jesa), special jeon called gannap are prepared with beef liver, omasum, or fish. Sweet flower jeon are linked to spring festivals like Samjinnal. In royal cuisine, jeon were made with a wide range of ingredients and served at banquets. Today, jeon are enjoyed at home, in restaurants, and at street stalls.

Questions people ask about Jeon

Good reading and sources

• Jeon (food) on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data