The letter Jeon is a Chinese character meaning “food heated by fire.” Usually it’s called “jeonyueo(전유어)” meaning pan-fried fish fillet coated with wheat flour and eggs. In the old days locals used a pan called “beoncheol(번철)” which looks like a wide iron lid. Food that is pan-fried on the kitchen utensil with oil is called jeon. But unlike today, dishes cooked in oil were uncommon, so jeon were prepared for meaningful banquets, ancestral rituals, special holidays, wedding ceremonies and the like. Among all the offerings prepared for ancestral rituals, jeon was the most precious dish. Therefore, Koreans regarded jeon as the most premium dish prepared for happy occasions and memorial rituals.

Main Ingredients :
(Serves 1)
20 g oysters, 20 g shrimp, 30 g squid, 70 g small green onions, 1 green pepper, 1 red pepper, 1/2 onion, 1/3 kelp, 250 g wheat flour, 2 eggs, 1/2 tsp minced garlic, 1/2 tsp sesame oil, a pinch of ground pepper and salt

Spices :
Dipping Sauce: 2 tbsp soy sauce, 1 tbsp vinegar, 1 tsp sugar, 2 tbsp water, 1/4 tsp lemon juice, a little bit of garlic juice



☑ Do not remove the skin from the squid to keep the unique taste and smell.
☑ Use the seafood stock cooked with shrimp shells and a piece of kelp to enhance the deep flavor of the seafood ingredients.
☑ Heat control is important when cooking a jeon. Be sure to heat the frying pan well before placing the ingredients. Keep the high heat until the jeon begins to show color then lower to medium high heat so that the inside is cooked thoroughly.


Jeong Hye-jin: Professional Hansik Chef

- Head of Hansik Division from the Park Hyatt Seoul Hotel
-2007 Gold medal for creative hansik dish at the Seoul International Cooking Contest
-2009 Silver and bronze at the Battle of the Chefs held in Malaysia
-2009 Designated as the representative of Korean Restaurant & Tourism Association