Jeon (pronounced “jay-aan”) are savory pancakes or fritters enjoyed regularly in South Korea. There are many different varieties, some with only one major filling, while others have a plethora of vegetables, pickles, and proteins. They can be made with meat, seafood, fish, or vegetables and are most often served as an appetizer or banchan (side plate) next to the main course. I decided to make a full dinner out of them, serving them with kimchi (spicy Korean fermented cabbage) and a spicy dipping sauce. I used fillets from a largemouth bass I had caught, as well as some of the summer bounty my garden was offering at the time. Feel free to use any fish or vegetables to make these, there are no hard rules!
I call for a lot of oil in this recipe, but it works to fry the jeon nice and crispy. Using less oil may result in soggy or inferior pancakes.
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