Jeon (food)

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Jeon

Dongtae-jeon (pan-fried pollock) and donggeurang-ttaeng (pan-fried meatballs)
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
Korean name
Hangul	전
Hanja	煎
RR	jeon
MR	chŏn
IPA	[tɕʌn]
Media: Jeon

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Jeon (Korean: 전) is a fritter in Korean cuisine made by seasoning whole, sliced, or minced fish, meat, vegetables, and other ingredients, 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").