Jeon (food)
Korean pan-fried dish / From Wikipedia, the free encyclopedia
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Not to be confused with buchimgae. Buchimgae in a wider sense includes jeons, but not vice versa.
Jeon (Korean: 전, 煎) 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 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").
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Quick Facts Alternative names, Type ...
Alternative names | jeonya, jeonyu, jeonyueo, jeonyuhwa |
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Type | Fritter |
Course | appetizer, banchan (side dish), anju |
Place of origin | Korea |
Main ingredients | fish, meat, poultry, seafood, vegetable, flour, egg |
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Quick Facts Hangul, Hanja ...
Korean name | |
Hangul | 전 |
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Hanja | 煎 |
Revised Romanization | jeon |
McCune–Reischauer | chŏn |
IPA | [tɕʌn] |
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