Modeum jeon[Assorted Pan-Fried Delicacies]

Jeon (pan-fried delicacies) can be made from meat, fish, shellfish or vegetables seasoned with salt and black pepper and dipped in a flour and egg batter before being pan-fried golden brown. Jeon is a familiar yet still very special dish among Koreans. A Healthy, Tasty All-time Favorite On holidays such as Seol (New Year’s Day) or Chuseok (fall harvest festival), as well as on feast days celebrating special occasions, the Koreans of the past constructed a temporary oven by stacking rocks in the corner of the yard, set a cauldron lid over this stove, and cooked Jeon. With the exception of the cauldron lid, things haven’t changed all that much. Korean people still prepare Jeon for special events. Indeed, as a holiday draws near, Korean TV home shopping channels feature specialized electric frying pans designed to cook a large number of Jeon at the same time. The beauty of Jeon is that it preserves the natural flavor of the ingredients without complex seasoning or sauces. In addition, traditional pan-frying makes food tasty without the excess oil of deep-fried dishes. Jeon, especially Modeumjeon (assorted pan-fried delicacies), is a good one-dish-meal that isn’t too heavy but pleasantly filling. As a matter of fact, in overseas Korean restaurants, Jeon is often the default dish of choice, much like the popular steak of western restaurants. Koreans have long enjoyed a wide array of Jeon thanks to the abundance of so many different seasonal ingredients. Any piping hot jeon, freshly cooked to a golden brown and briefly dipped in savory soy sauce, is beyond comparison.

Modeum jeon[Assorted Pan-Fried Delicacies]

Jeon (pan-fried delicacies) can be made from meat, fish, shellfish or vegetables seasoned with salt and black pepper and dipped in a flour and egg batter before being pan-fried golden brown. Jeon is a familiar yet still very special dish among Koreans. A Healthy, Tasty All-time Favorite On holidays such as Seol (New Year’s Day) or Chuseok (fall harvest festival), as well as on feast days celebrating special occasions, the Koreans of the past constructed a temporary oven by stacking rocks in the corner of the yard, set a cauldron lid over this stove, and cooked Jeon. With the exception of the cauldron lid, things haven’t changed all that much. Korean people still prepare Jeon for special events. Indeed, as a holiday draws near, Korean TV home shopping channels feature specialized electric frying pans designed to cook a large number of Jeon at the same time. The beauty of Jeon is that it preserves the natural flavor of the ingredients without complex seasoning or sauces. In addition, traditional pan-frying makes food tasty without the excess oil of deep-fried dishes. Jeon, especially Modeumjeon (assorted pan-fried delicacies), is a good one-dish-meal that isn’t too heavy but pleasantly filling. As a matter of fact, in overseas Korean restaurants, Jeon is often the default dish of choice, much like the popular steak of western restaurants. Koreans have long enjoyed a wide array of Jeon thanks to the abundance of so many different seasonal ingredients. Any piping hot jeon, freshly cooked to a golden brown and briefly dipped in savory soy sauce, is beyond comparison.

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