전·부침류
Pan-frying
Batter wraps the ingredient sealing in moisture — the oil-contact surface becomes perfectly crispy
Pan-frying in Korean cuisine wraps ingredients in batter to seal in moisture, creating crispiness through the interaction of oil and protein. Spreading the batter thin and even, and patiently waiting for one side to fully cook — this is the key to a perfect jeon. Kimchi jeon, haemul pajeon — jeon tastes best with the sound of rain.
응용 예시
Once you know this: Potato + pajeon mix + water + salt → potato jeon. Grate or slice thin, wrap in batter — any vegetable becomes a jeon.
핵심 요소
핵심 원리
The dough's moisture barrier combined with the crispy reaction between oil and protein.
핵심 단계
- 1Spread the dough thinly and evenly.
- 2Cook over medium heat on one side until fully cooked, then flip.
- 3Use paper towels to remove grease.
사용 기름
Perilla oil or cooking oil.
반죽
Flour + egg (basic recipe) or pancake mix.
세부 기술
이 원리로 만드는 레시피
Soufflé Omelette.
초급Zucchini Egg Pancake (Jeon)
초급Tofu pancakes.
초급"Pink Sausage and Egg Pancakes - 10 times more delicious!"
초급Sumin's Eggplant Pancake (Jeon).
초급Kimchi-flavored fish cake and egg roll.
초급음식 예시
Abalone pancake
195 kcal단백질 10.6g지방 10.5gJeongtteok (Korean savory pancake)
197 kcal단백질 3.7g지방 7.6g파전
195 kcal단백질 4.6g지방 9.3gHamjeon.
200 kcal단백질 10.2g지방 13.7gEggplant pancake (Jeon).
123 kcal단백질 5.5g지방 7.3gPotato pancake (Jeon).
133 kcal단백질 1.7g지방 6.5gPepper pancake (Jeon)
183 kcal단백질 8.6g지방 11.5gKimchi pancake.
134 kcal단백질 5.0g지방 4.2gPerilla leaf pancake (Jeon).
241 kcal단백질 11.8g지방 17.2gMung bean pancake (Jeon).
92 kcal단백질 5.0g지방 4.3gDongtae Jeon.
195 kcal단백질 16.5g지방 11.6gTofu pancake.
170 kcal단백질 13.6g지방 10.6gSurimi pancake (or fish cake pancake).
165 kcal단백질 7.5g지방 6.2gBuckwheat pancake (Jeon).
161 kcal단백질 4.0g지방 0.6gNapa Cabbage Pancake (Jeon)
160 kcal단백질 3.4g지방 5.8g