koreancookery1-8, Challenge 1: Jeon

Model answer:

Jeon (Wikipedia, Jeon): "Almost all jeons are seasoned, coated with wheat flour and egg wash, and then pan-fried"; served as an appetiser, a banchan or a drinking snack (anju).

Three kinds: pajeon (scallions), hobak-jeon (Korean courgette), gamja-jeon (shredded potato); also yukjeon (beef), saengseon-jeon (white fish), guljeon (oysters), hwajeon (sweet, with flowers).

The pajeon article gives two batters that do not agree: eggs, wheat flour, rice flour and scallions in one passage, and wheat flour, water, doenjang and sugar in another. The Dongnae version uses rice and glutinous rice flour, eggs and gochujang. The article does not choose between them.