jeon
Jeon: the Korean pancakes that open the menu
What a jeon is, the six the class draws from and a market famous for pancakes.
Book the Seoul cooking class ↗The six jeon on the list
| Jeon | Main ingredient |
|---|---|
| Donggeurangttaeng | Pan-fried battered meatballs |
| Pollack pancake | Pollack |
| Pajeon | Seafood and spring onion |
| Beef pancake | Beef |
| Tofu pancake | Tofu |
| Sesame-leaf pancake | Sesame leaves |
A fritter, not a flat cake
Jeon are made by seasoning fish, meat or vegetables, coating them in wheat flour and egg wash and frying them in oil. Almost every jeon follows that method.
Where it sits on the table
A jeon can be an appetizer, a banchan or a snack to eat with drinks, and a few are sweet desserts.
How the class uses it
Jeon open the menu. Each group makes three or four from the list of six, so the plate varies from day to day.
The meatball one
Donggeurangttaeng is the meatball-style jeon on the list: small patties of minced meat or fish mixed with tofu and scallions, battered and pan-fried.
A market famous for pancakes
Gwangjang Market, a traditional market in Jongno District, is best known for bindaetteok, a mung bean pancake, and sits within a ten-minute walk of the studio.
Ask while the pan is hot
The chef tells where each dish comes from, so the jeon stage is a good time to ask how each one is seasoned.