Jeon, or Korean pancakes, is another important and commonly-found dish that is served during Korea’s holiday seasons. Jeon is made by mixing ingredients like meat and vegetables with a light flour batter, and then pan frying the mixture with oil. Although Jeon can also be made using only one ingredient, like in dongtae jeon (pollack pancake) or hobak jeon (summer squash pancake). However, jeon can also be made using a mixture of two or three ingredients, such as in haemul pajeon (seafood and green onion pancake) or kimchi jeon (kimchi pancake).

Another type of jeon that can commonly be found on the table during Chuseok is called kkaennip jeon, or pan-fried perilla leaf pancakes. This type of jeon is slightly different from the others, since the leaves are first stuffed with beef before getting coated with batter and pan-fried. The perilla leaves add a slight minty flavor to the jeon, and provide a nice contrasting texture to the dish as a whole.

In the past, the Korean royal court extensively used meat in their cuisine while the common people used more vegetables. Endless variations of Jeon exist where they are categorized under meats, seafood, vegetables/mushrooms, and even edible flowers. Most common Jeon ingredients used during Chuseok are sausage, squash, seafood, and pepper. However, what defines it to be Jeon is the distinguishable light batter that holds all the ingredients together. During Chuseok, Jeon is usually made in large quantities for everyone to be able to enjoy. Though Jeon can be cooked and eaten as a common daily food, it still holds a special place when families are making it together while celebrating Chuseok.