Jeon (전)

By Timothy Wu

Jeon (전)

A Cozy Rainy Day Classic Pairing

There’s something deeply comforting about sitting down with a cold glass of makgeolli and a warm plate of jeon - Korea’s beloved savory pancakes. Whether it’s a rainy day, a family gathering, or just a quiet evening at home, this combo hits the spot every time.

We often make jeon at home as a quick and comforting anju (안주), small bites enjoyed with alcohol. It’s one of our favorite go-to pairings for makgeolli because it’s simple to prep, endlessly customizable, and always satisfying.

Today, we’re sharing the recipes for a vegetarian assorted jeon (모둠전) plate that we often enjoy at home. It includes four types of veggie jeon: kimchi, zucchini, mushroom, and napa cabbage. They are all crispy on the outside, soft inside, and perfect with a cold glass of makgeolli.

What is Jeon?

At its core, jeon (전) is any ingredient lightly coated in flour (sometimes with egg) and pan-fried to golden perfection. Think of it as Korea’s answer to tempura or fritters—but usually less greasy and more homey. Jeon can be made with seafood, meat, tofu, or vegetables. It’s versatile, satisfying, and often enjoyed with alcohol, making it one of makgeolli’s most iconic companions.

Why Does Jeon Go So Well with Makgeolli?

The pairing of jeon and makgeolli has deep cultural roots in Korea, where it has been enjoyed for centuries. The tangy, slightly sweet flavors of makgeolli complement the light, crispy texture of jeon by cutting through the rich oiliness of the pancakes. This balance enhances the flavors, making each bite satisfying yet not overwhelming. Whether on a rainy day or at a gathering, jeon and makgeolli embody the spirit of comfort and sharing, which is why many people instinctively reach for this duo.

Our Favorite Vegetarian Jeon Plate (모둠전)

Here are the four types of jeon we make most often - each with a slightly different flavor and texture, but all made using the same simple process:
slice → coat in batter or egg → pan-fry → enjoy!

🥬🥬🥬🥬🥬🥬🥬🥬🥬

Kimchi Jeon (김치전)

This one brings the bold, tangy flavor, especially good if your kimchi is nice and ripe.

You’ll need:

  • 1 cup well-fermented kimchi, chopped to bite-sized pieces
  • 1–2 tbsp kimchi juice
  • ½ small onion, thinly sliced (optional)
  • ½ cup Korean pancake mix (부침가루) from an Asian grocery store OR
    • ½ cup flour + 2 tbsp corn starch 
  • 1 egg (optional)
  • ½ cup cold water
  • Oil for frying

Instructions:

  1. Mix everything except the oil into a loose batter. It shouldn't be too runny, but just enough so that it can still hold some shape. You can always add a little more water or a little more batter until it's perfect :).
  2. Generously oil the pan and fry on medium heat until golden on both sides. Press down with your spatula to get it nice and flat. It’s crispy, a little chewy, and full of umami.

🥒🥒🥒🥒🥒🥒🥒🥒🥒

Zucchini Jeon (애호박전)

This one’s light, slightly sweet, and super fast to make.

You’ll need:

  • 1 small zucchini, sliced into rounds
  • ½ cup Korean pancake mix (부침가루) from an Asian grocery store OR
    • ½ cup flour
  • Optional: Beaten egg 
  • A pinch of salt
  • Oil for frying

2 Types of Batter:

  • Non-Vegan: We will just use the powdered pancake mix or flour and beaten egg.
  • Vegan: Make a runny batter using the pancake mix or flour and water. The consistency should be slightly thicker than milk, and slide off a spoon.

Instructions:

  1. Slightly salt the sliced zucchini (Can skip if using pancake mix).
  2. For non-vegan option, lightly coat the sliced zucchini with the flour/mix and then coat in egg wash.
  3. For vegan option, coat the slices in the batter.
  4. Generously oil the pan and fry until golden on both sides.

Tip: Let the salted zucchini sit for 5–10 minutes and blot away extra moisture before frying.

🍄🍄🍄🍄🍄🍄🍄🍄🍄

Mushroom Jeon (버섯전)

Mushrooms add a savory, earthy depth - especially tasty with dipping sauce :)

You’ll need:

  • Shiitake, oyster, or button mushrooms, thinly sliced
  • Tossed in the same basic batter as the zucchini jeon above.
  • Pan-fried until golden and crisp

Optional: Add a little garlic or black pepper to the batter for more flavor.

🥬🥬🥬🥬🥬🥬🥬🥬🥬

Napa Cabbage Jeon (배추전)

Underrated and so satisfying - especially when the stem is still a little crunchy.

You’ll need:

  • Napa or Chinese cabbage leaves (washed and dried)
  • Same simple batter as above.

Instructions:

  1. Flatten the cabbage leaves by lightly pounding on it using the side of a knife.
  2. Slightly sprinkle some pancake mix or flour onto the front and back of each leaf. This is to allow the batter to stick to the cabbage.
  3. Coat the cabbage in the batter, and fry until golden on both sides.

These come out beautifully rustic and soft, almost like a warm cabbage wrap.

Easy Dipping Sauce (간장양념장)

A classic soy-based dip makes jeon shine.

Mix together:

  • 2 tbsp soy sauce
  • 1 tbsp vinegar (rice or apple cider)
  • ½ tsp sugar or plum juice
  • Optional: chopped scallions, chili flakes, sesame seeds

✨ Tip: Make It a Jeon Night

Buy a few fresh veggies, whip up a quick batter, and get frying. The instructions might sound complicated, but it's simply just making a slightly runny batter and coating any of your favorite veggies. It can also be a simple egg wash without any batter. Then pour a cold glass of Babo Makgeolli, set out some dipping sauce, and enjoy. No fancy equipment, no fuss, just good food and better vibes. Cheers! 🥂



Share: