Almost all
jeons are seasoned, coated with wheat flour and egg wash, and then pan-fried.
Meat Jeon made of
red meat and
poultry were used extensively in
Korean royal court cuisine, while the food for ordinary folks tends to have some vegetable added to them.
Yukjeon (, "meat
jeon") is a generic term for a variety of
jeon made of meat. •
Deunggol-jeon () – made of beef
spinal cord. •
Donggeurang-ttaeng () – little patties made of beef, pork, or fish with crumbled tofu, chopped
scallions and namuls. Called
don-jeonya (, "
coin jeonya") in Korean royal court cuisine.
Korean royal court cuisine •
Chamsae-jeonya () – made of
sparrow meat. •
Cheonyeop-jeonya () – made of beef
omasum. •
Daechang-jeonya () – made of boiled beef
intestine. •
Dak-jeonya () – made of
chicken. •
Gan-jeonya () – made of beef or pork
liver. •
Gogi-jeonya () – made of thinly sliced or finely minced beef. •
Gol-jeonya () – made of boiled and sliced beef
brain or beef
spinal cord. •
Jeyuk-jeonya () – made of thinly sliced lean
pork. •
Mechuri-jeonya () – made of thinly sliced
quail meat. •
Nogyuk-jeonya () – made of thinly sliced
venison. •
Saengchi-jeonya () – made of
pheasant meat. •
Satae-jeonya () – made of boiled and thinly sliced beef
shank. •
Seonji-jeonya () – made of blanched and seasoned
seonji (
blood). •
Soeseo-jeonya () – made of thinly sliced
beef tongue. •
Yang-jeonya () – made of thinly sliced beef
tripe. •
Yangyuk-jeonya () – made of thinly sliced
lamb.
Seafood Saengseon-jeon (, "fish
jeon") is a generic term for any
jeon made of fish. White fish are usually preferred.
Haemul-jeon (, "seafood
jeon") includes the
jeon made of fish as well as
shellfish,
shrimps, and
octopuses. •
Daeha-jeon () – made of
fleshy prawn. •
Guljeon () – made of oysters. Called
gul-jeonya () in Korean royal court cuisine. •
Haesam-jeon () – made of dried and soaked
sea cucumbers, usually with ground beef and crumbled tofu attached on them. Also called
mwissam (). •
Saeu-jeon () – made of peeled
shrimp. Called
saeu-jeonya () in Korean royal court cuisine. •
Daegu-jeon () - made of
codfish.
Korean royal court cuisine •
Baendaengi-jeonya () – made of a whole
sardinella. •
Baengeo-jeonya () – made of multiple halved
whitebaits •
Bajirak-jeonya () – made of
Manila clam. •
Bangeo-jeonya () – made of salted and thinly sliced
yellowtail •
Biut-jeonya () – made of
herring. •
Bok-jeonya () – made of
pufferfish. •
Bugeo-jeonya () – made of dried
pollock. •
Bungeo-jeonya () – made of thinly sliced
carp. •
Bure-jeonya () – made by stuffing the
swim bladder of a
croaker with croaker flesh and ground beef, then sealing and boiling it, and slicing it before coating it with wheat flour and egg wash and pan-frying it. •
Daegu-jeonya () – made of thinly sliced
cod. •
Domi-jeonya () – made of thinly sliced
sea bream. •
Gajami-jeonya () – made of
flatfish flesh crushed with
wheat flour and chopped
scallions. •
Garimat-jeonya () – made of
razor clam. •
Ge-jeonya () – made of a whole
crab. •
Godeungeo-jeonya () – made of thinly sliced
chub mackerel. •
Iri-jeonya () – made of salted
milt. •
Jogae-jeonya () – made of
shellfish. •
Junchi-jeonya () – made of
elongate ilisha. •
Mikkuri-jeonya () – made of salted
pond loach. •
Mineo-jeonya () – made of thinly sliced
croaker. •
Myeolchi-jeonya () – made of salted
anchovy. •
Nakji-jeonya () – made of skinned and thinly sliced
long-arm octopus. •
Neopchi-jeonya () – made of thinly sliced
olive flounder. •
Samchi-jeonya () – made of thinly sliced and salted
seerfish. •
Ssogari-jeonya () – made of
golden mandarin fish. •
Sungeo-jeonya () – made of thinly sliced
mullet. •
Yeoneo-jeonya () – made of thinly sliced
salmon.
Vegetables and mushrooms Chaeso-jeon (, "vegetable
jeon") is a generic term for any
jeon made of vegetables. •
Gamja-jeon () – made of shredded
potato. Also can be made of grated, squeezed potato with
potato starch and vegetables added to it. •
Pajeon () – made of scallions.
Dongnae-pajeon is usually made of whole
scallions. Seafood is added in
haemul-pajeon (literally "seafood pajeon"). •
Deodeok-jeon (), made of
lance asiabell. •
Dubu-jeon () – made of sliced
tofu. Called
dubu-jeonya () in Korean royal court cuisine. •
Gaji-jeon () – made of thinly sliced
eggplant. •
Gamnip-jeon () – made from persimmon leaf •
Gochu-jeon () – made of deseeded green
chili pepper, filled with ground meat and crumbled
tofu. •
Gosari-jeon (), made with
bracken. •
Gugyeop-jeon () – made of leaves of
chrysanths. •
Hobak-jeon (), made of thinly sliced
Korean zucchini •
Mukjeon () – made of thinly sliced and dried
muk of three different colours. Called
muk-jeonya () in Korean royal court cuisine. •
Pyogo-jeon (), made of
shiitake mushrooms and ground beef. •
Samsaekjeon () – literally "three colour
jeon". Made of
mushrooms, green
chili peppers, and
onions. •
Ssukjeon () – made of
mugwort. •
Buchu-jeon () – made of
garlic chives.
Korean royal court cuisine •
Baechu-jeonya () – made of the white part of
napa cabbage or washed
kimchi, with ground beef. •
Baekhap-jeonya () – made of sliced scaly bulbs of
lily. •
Beoseot-jeonya () – made of sliced mushrooms. •
Bibimbap-jeonya () – made of a spoonful or two of
bibimbap. •
Doraji-jeonya () – made of soaked and shredded
balloon flower roots. •
Gangnangkong-jeonya () – made of unripe
beans. •
Seogi-jeonya () – made of wide
stone ear mushrooms. •
Songi-jeonya () – made of
matsutake mushrooms. •
Yangpa-jeonya () – made of sliced
onions. •
Yeongeun-jeonya () – made of grated and strained
lotus root.
Flower Hwajeon (, "flower
jeon") is a generic term for any
jeon made of
edible flowers.
Hwajeons are usually sweet, with
honey as an ingredient.
Jeon made of
jujube is sometimes called
hwajeon. •
Chijahwa-jeon () – made of
gardenia flowers. •
Gukhwa-jeon () – made of
chrysanthemum flowers. •
Jangmi-hwajeon () – made of
roses. •
Jindallae-hwajeon () – made of
rhododendron flowers.
Jindallae-hwajeon is a special food item associated with
Samjinnal. •
Okjamhwa-jeon () – made of
plantain lily buds. == Gallery ==