Soups & stews Banchan Tteok Jeon (Korean: 전) is a fritter in Korean cuisine made by seasoning whole, sliced, or minced fish, meat, vegetables, etc., and coating them with wheat flour and egg wash before frying them in oil.

[2] Jeon can also be called jeonya (저냐),[3] especially in Korean royal court cuisine context.

The variety of jeon made for jesa (ancestral rite) are called gannap (간납).

Almost all jeons are seasoned, coated with wheat flour and egg wash, and then pan-fried.

Jeon made of red meat and poultry were used extensively in Korean royal court cuisine, while the food for ordinary folks tends to have some vegetable added to them.