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Jeon, buchimgae, jijimgae, or jijim refer to many pancake-like dishes in Korean cuisine. Jeon is made with various ingredients such as sliced meats, poultry, seafood, and vegetables depending on the style and mixed with flour batter or coated with egg batter and then pan-fried with oil.

Left: Pajeon, a variety of jeon made mostly of eggs and flour, with green onion.

Jeon is commonly eaten as an appetizer, as banchan (small side dishes), or as anju (food to eat while drinking). Bindaetteok (mung bean pancake), pajeon (green onion pancake), and kimchijeon are popular jeon in South Korea. The jeon name commonly follows its main ingredient.

Jeon are sometimes eaten as a sweet dessert; one such variety is called hwajeon (literally "flower jeon").


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