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Jeon (Korean: , ) 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 made with ingredients such as fish, meat, poultry, seafood, and vegetable, and 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").

Although jeon can be considered a type of buchimgae in a wider sense, buchimgae and jeons are different dishes. Jeons are smaller and made with fewer ingredients than buchimgae.[2]

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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.

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.

This gamja jeon recipe is definitely not traditional, but one that amalgamates my love for Jewish latkes, especially the rough crispy edges. Not only does the coarseness of the potatoes create a beautiful edge crust, but the lattice structure allows the water to evaporate and maximize crispiness, which you can clearly see.

But unlike latkes, this gamja jeon uses potato starch instead of eggs as a binder. You will first feel uneasy about how dry the mixture is for the jeon to come together, but doobies, you have to trust the process.

Jeon (or jun) is a collective term that refers to pan-fried battered food in Korean cuisine. There are largely two types of jeon. The first type is pancake-like dishes, such as pajeon, buchujeon, gamjajeon, kimchijeon, nokdujeon and minari jeon. For these, the ingredients are mixed in with flour batter and then pan fried into crispy pancakes.

For the other type, the small ingredient pieces are individually pan-fried in egg batter to create a soft skin. Some are stuffed with a filling before being coated with the egg batter as done in kkaennip jeon.

Maanghi, I love your recipes. I am an Orthodox Jew and keep kosher so I am sometimes limited in terms of the foods that I can use (I do not eat shellfish or pork products), but I am finding substitutes. Here is my haemul-pajeon made with mock (fake) crab. Delicious!! Thank you!! e24fc04721